Poundcake

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.