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