Pound Cakes were named so because they originally contained one pound butter, one-pound sugar and one-pound of flour. Quatre Quarts is the French name for a Pound Cake. This refers to the quantity of ingredients. Although the Pound Cakes that we make today may have different proportions than the original recipe and sometimes contain baking powder or baking soda they are still rich and moist with a golden brown crust.
The batter for this Pound Cake recipe is made using a different method. This recipe uses the ‘one-bowl’ or quick method to make the batter. Instead of using the traditional ‘creaming’ method, where butter and sugar are first beaten together and then the eggs and flour are added. When using the ‘one-bowl’ method, it is important to ensure that all ingredients are at room temperature. Also, follow the directions for mixing. The dry ingredients are first mixed together, then the liquid ingredients and room temperature butter are added to the batter. This reduces gluten formation and produces a dense, texture cake with a tender crumb.
You can enjoy this cake plain or with a little powdered sugar. It can be served with fresh fruit, whipped cream, or ice cream. A slice of bread can be toasted or grilled. Jane Rodmell, in her book “Best Summer Weekends”, tells us to beat one egg with two tablespoons of milk and Grand Marnier. Dip each slice of cake in this mixture, just like French Toast. Place the cakes on the grill and brown each side. Serve with fresh berries and whipped topping for dessert. Absolutely delicious. (Note: This Pound Cake recipe was adapted from “The Cake Bible”, by Rose Levy Beranbaum.
You can cover the Pound Cake and keep it at room temperature for several days, refrigerated for one week, or frozen for up to two months.