How to bake French Pound Cake | Serves 10-12

Classic Quatre Quarts - French Pound Cake gets its name from its simple ratio—equal parts flour, sugar, butter, and eggs—making it easy to remember and prepare and ideal to serve alongside your favorite hot drink.

Adapted from the French Regional Cooking book

Serves 10-12

Ingredients:
170 grams / 6 ounces butter room temperature and cubed
170 grams / ¾ cup + 1 ½ tablespoons superfine/caster sugar
165 grams / 3 large eggs room temperature
1 teaspoon vanilla extract
160 grams / 1 cup plain flour
8 grams / 2 teaspoons baking powder
¼ teaspoon sea salt

Directions:
Preheat your oven to 180C/350F and line your cake tin with parchment paper.
Rub with butter and sprinkle over sugar to coat the baking tin, discarding the excess. Set aside.
Toss the butter into a bowl and whip until smooth, approximately 1 minute.
Add the sugar and whip until pale and fluffy, approximately 5 minutes.
Add 1 egg and beat until combined, repeating after each egg is added.
Pour in the vanilla extract and whip until smooth.
Sift the flour and baking powder into a separate bowl and stir in the salt.
Toss ⅓ into your butter egg mixture and beat on low until combined.
Repeat with each addition of dry ingredients until your batter is smooth and well combined.
Spoon your batter into your loaf tin and spread out evenly.
Optional step: Place a thin line of butter into the center of your cake before baking (this helps it rise evenly in the center).
Bake until lightly golden and the cake is pulling away from the edges, approximately 35 minutes.
Remove from the heat and allow to cool before turning onto a cooling rack to cool completely.
Serve with a sprinkle of powdered sugar on top and a cup of your favorite hot drink.
Enjoy!

Recipe can be found at https://roamingtaste.com/quatre-quart...

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