French · Dessert
French Butter Pound Cake
A classic French quatre-quarts style butter pound cake, built on the equal-weights principle of butter, sugar, egg and flour, creamed to a light crumb and baked until golden with a delicate domed top and buttery, slightly dense interior.
$1
15 minsPrep
34 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
447Calories
6gProtein
25.2gFat
49.6gCarbs
27.9gSugar
0.5gFiber
490mgSodium
161mgChol
14.9gSat Fat
70mgPotassium
27mgCalcium
1.7mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Twinings Earl Grey Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and butter a small 10cm loaf-shaped section of tin, or line a 10cm/4 inch cake tin, tapping out excess flour.
2
Using a hand mixer, cream the softened butter and sugar together in a bowl for 3-4 minutes until visibly pale and fluffy.
3
Add the beaten egg a little at a time, beating well after each addition, then mix in the vanilla extract.
4
Sift the cake flour, baking powder and salt together, then fold gently into the butter mixture in two additions until just combined and no streaks remain.
5
Spoon the batter into the prepared tin, level the top with the back of a spoon, and bake for 32-36 minutes until a skewer inserted into the centre comes out clean and the top springs back.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Butter, softened
- 55g55g Sugar White
- 55g55g Egg, room temperature, beaten
- 55g55g Cake Flour, sifted
- 1.5g1.5g Baking Powder
- 3g3g Vanilla Extract
- 1g1g Salt
