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Saturday, April 16, 2011

Quatre-Quarts ("Four-Fourths") French Pound Cake

The Altitude Adjustment Section
I found this recipe on a great new food blog my old friend Pat West Barker just launched called The Zenchilada. It's beautifully done and it is about food and culture from all over the world. This recipe caught my eye, and I said there is no way this will work at this altitude — even though the recipe specifically stated it would — so I tried it and it was just perfect! It is a perfect pound cake, and who doesn’t love pound cake? You use equal parts of 4 ingredients, it's so simple!

8 ounces butter
8 ounces egg (which equals about 5 1/2 eggs)
8 ounces sugar
8 ounces all purpose flour

Grease a loaf pan and preheat your oven to 325. Cream butter and sugar well. Add eggs one at a time then add in the flour. You can add a pinch of salt and a little lemon juice. I added 1 teaspoon of vanilla extract. Bake for 1 hour. Then just eat it all.