The Perfect Pound Cake Ratio
1 : 1 : 1 : 1
Butter : Sugar : Eggs : Flour (by weight)
225g + 225g + 225g + 225g
Originally: 1 pound each = 4 pounds total!
The 1:1:1:1 Pound Cake Rule
1️⃣
Butter
225g (1 cup)
Softened, room temp
1️⃣
Sugar
225g (1⅛ cups)
Granulated sugar
1️⃣
Eggs
225g (4-5 large)
Room temperature
1️⃣
Flour
225g (1¾ cups)
All-purpose or cake flour
Why "Pound" Cake? Originally called for 1 pound each ingredient (454g each) = massive 4 lb cake!
Classic Pound Cake Recipe
Ingredients (1:1:1:1 by weight)
- Unsalted butter (softened) 225g (1 cup)
- Granulated sugar 225g (1⅛ cups)
- Large eggs (room temp) 225g (4-5 eggs)
- All-purpose flour 225g (1¾ cups)
- Vanilla extract 1 tsp
- Salt ½ tsp
- Baking powder (optional) ½ tsp
Instructions
- 1. Preheat 325°F. Grease + flour 9x5" loaf pan.
- 2. Cream butter + sugar until fluffy (5 min).
- 3. Add eggs one at a time, beating well after each.
- 4. Add vanilla. Fold in flour + salt until just combined.
- 5. Pour into pan. Smooth top.
- 6. Bake 60-75 min until golden, toothpick clean.
- 7. Cool 10 min in pan, then turn out onto rack.
🔑 Secret: Room Temperature Ingredients!
Butter, eggs, all at 65-70°F. Cold ingredients = batter curdles = dense cake. Room temp = smooth batter = tender crumb.