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!
YouTube Video
Photos
Nutrition
Calories: 495kcal | Carbohydrates: 56g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 293mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 906IU | Calcium: 25mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com