Traditional pound cake is 1 lb of butter, 1 lb of sugar, 1 lb of eggs, and 1 lb of flour. That’s it.
I tend to make it using other amounts. On 2025-12-08 baking for me I used 450 g each. And on 2025-07-29 Lofoten day two it was 300 g each. I usually weigh some eggs and then use that much of everything else. If it doesn’t cume out to an easy to remember mass, just trade out one egg for another in a different size till it does.
- Cream together the butter and sugar
- Add eggs, one at a time, beating till fluffy after each
- Add the flour and blend well
- Pour into a loaf pan and bake