Traditional French Pound Cake

Greetings from DISNEYLAND PARIS where I am spending a Magical Day! Of course I could not, not share a “very French recipe” with you today, here goes nothing 🙂

Did you know that traditional Pound Cake, or at least for its French Version (Le Quatre-Quart) is prepared without Baking Powder or Baking Soda? This is the reason why it is so important to beat your eggs and Sugar until light and fluffy in order to add air to your batter.

Also, it is as important to weight your eggs without the shell and apply the same weight towards your Sugar, Butter and Flour. Mine ended up to be exactly 250g (8.82oz)

For me Olivier’s (@Songefeu) recipe taste just like the one my Mum used to make when I was growing. It’s truly s keeper! Of course you will find Olivier’s recipe right HERE!

Enjoy & Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

• Save

• Save

Traditional French Pound Cake

bakingwithnessa

This Traditional French Pound Cake tastes just like the one my Mom used to bake when I was growing up: Pure Butter and Deliciousness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 50 minutes mins

Refrigerate 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Cake

Cuisine French

Servings 8

Equipment

• Save

Sunflower Flexipan®

• Save

Baking Sheet (M)

• Save

Magnetic Measuring

• Save

Mixing Bowl

• Save

Whisk

• Save

Spatula

Ingredients

 

1x2x3x

• ▢ 4 (250 g) eggs (Weight your eggs without the shell and apply the same weight to the Flour, Sugar and Butter. Mine was 8.82oz/1cup (250g))
• ▢ 1 1/4 cups (250 g) sugar (Same weight as the Eggs)
• ▢ 18 tbsp (250 g) butter (Same weight as the Eggs, Melted)
• ▢ 1 tsp (5 g) vanilla paste
• ▢ 2 cups (250 g) flour (Same weight as the Eggs)
• ▢ 1/8 tsp (0.75 g) sea salt

Instructions

 

• Preheat oven to 350F/180C.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In the bowl of your stand mixer beat the Eggs and Sugar for about 10 min (Medium speed) until light and fluffy. It needs to triple in size.
• Gently add the cooled melted butter and the Vanilla Paste. Do not overmix.
• Then, fold the Flour and Sea Salt.
• Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Pour your preparation into your Flexipan®. Refrigerate for 15 minutes.
• Bake for 10 minutes at 350F/180C. Then, drop the temperature to 295F/145C continue baking for another 40 minutes. (Every oven heats differently, monitor your cake from 45min)
• Once your Traditional French Pound Cake is out of the oven, let it cool down for about 10min before unmolding. Serve and Enjoy! Bon Appétit!

Video

Special Notes

• Save

• Save

• Save

• Save

Nutrition

Nutrition Facts

Traditional French Pound Cake

Amount Per Serving

Calories 495 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 150mg50%

Sodium 293mg13%

Potassium 72mg2%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 32g36%

Protein 6g12%

Vitamin A 906IU18%

Calcium 25mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword best french pound cake recipe, best pound cake, best pound cake recipe, bon cook, easiest pound cake recipe, easy cake recipe, easy recipe, flexipan, guy demarle, guy demarle recipes, le meilleur quatre quarts

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

• Save

• Save