Related article on the creaming method: http://www.squidoo.com/the-creaming-method
A pound cake is supposed to have equal parts by weight of eggs, sugar, flour, butter. Since I recently got a food scale, this is relatively easy to do.
- 6 medium eggs and equivalent weights of butter, flour, sugar.
- 1 teaspoon vanilla extract
- 1 cup sour cream (optional)
Preheat oven to 325F. Grease and flour dust a 10-inch tube pan or two 9x5 inch loaf pans and set aside.
Weigh the eggs. Put them aside in a bowl. Weigh butter and put it in a mixing bowl. Cream butter until light and fluffy, then cream sugar into the butter. Add the sour cream if desired, and the vanilla. Add eggs one at a time, beating as you go. Add the flour to mix, a bit as a time, mixing as you go. Put batter into pans and bake 1 hour or until knife comes clean.
I'm told that room temperature ingredients are the way to go here. They give a moister, lighter cake.
Another method that I haven't tried involves mixing the dry ingredients, then mixing in the butter, then the eggs.
French Quatre Quarts version: