The 1/4-pound Pound Cake

1/4-pound Pound Cake

In case your interested, that's 4 oz. of butter, 4 oz. of sugar, 4 oz. of flour and 4 oz. of egg - and 4 ounces is 1/4 pound.

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The 1/4-pound Pound Cake

1/4 lb. Unsalted butter, at room temperature

1/2 c. Sugar

1/2 c. All-purpose Flour

4 oz. Eggs, room temperature (2 lg. eggs + 1 lg. egg yolk)

Toppings: Ice Cream, Chocolate sauce, strawberries marinated in some amaretto or frangelica liqueur, sliced fruit in a ginger-mint sauce. Let your imagination run riot!

Directions:
Remove the butter and eggs from the refrigerator and let come to room temperature.
Preheat the oven to 375° F. with a rack in the center position. Grease a small loaf pan (7 x 3 x 2 inches) and dust with flour.

Cream the butter and sugar for 6 minutes.

Add about 3/4 of the flour and mix for 2 minutes.

Add the eggs and yolk and mix for 2 minutes.

Add the remaining flour and mix for 1 minute more.

Pour the batter into the loaf pan and smooth the top. Place the loaf pan in the oven and bake for 30 - 40 minutes, until a toothpick inserted in the center comes out clean. Put the pan on a wire rack to cook for about 15 minutes before removing the cake from the pan.

Yield: 4 generous slices.

The 1/4-pound Pound Cake
1/4	lb.	Unsalted butter, at room temperature
1/2	c.	Sugar
1/2	c.	All-purpose Flour
4	oz.	Eggs, room temperature (2 lg. eggs + 1 lg. egg yolk)
Toppings: Ice Cream, Chocolate sauce, strawberries marinated in some amaretto or frangelica liqueur, sliced fruit in a ginger-mint sauce. Let your imagination run riot!
Directions: Remove the butter and eggs from the refrigerator and let come to room temperature. Preheat the oven to 375° F. with a rack in the center position. Grease a small loaf pan (7 x 3 x 2 inches) and dust with flour. Cream the butter and sugar for 6 minutes. Add about 3/4 of the flour and mix for 2 minutes. Add the eggs and yolk and mix for 2 minutes. Add the remaining flour and mix for 1 minute more. Pour the batter into the loaf pan and smooth the top. Place the loaf pan in the oven and bake for 30 - 40 minutes, until a toothpick inserted in the center comes out clean. Put the pan on a wire rack to cook for about 15 minutes before removing the cake from the pan. Yield: 4 generous slices.