The Evans family poundcake receipt.
- 2 sticks butter (1/2 lb.)
- 2 cups sugar
- 5 eggs
- 2 cups flour (240 grams)
Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites. Do not over-beat.
You should expect a sour-cream-like consistency to your batter. Line a ring pan with parchment, butter the sides. You may also use mini-loaves or a pair of loaf pans. Draw a line down the middle of the batter after smoothing it into the pan, to provide a breaking point for the crust.
Bake in a medium-hot (350ºF) oven for 45 minutes to an hour and a quarter — depends on the shape and volume of the pan you selected. Done when set and browned. Test with clean toothpick or similar to confirm batter is fully baked.
Variations: add vanilla extract or scraped vanilla bean. Is excellent as fresh cake, or buttered and toasted in a toaster oven the next day.