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Pound cakes (quatre-quarts)

Difficulty: Medium

8

Servings

15

Preparation (min)

75

Total (min)

Ingredients

  • 1 cup (250 ml) unsalted butter, at room temperature
  • 1 cup (250 ml) cane sugar
  • 4 eggs, at room temperature
  • 1 ¼ cups (310 ml) Première Moisson unbleached white all-purpose flour
  • 1 tsp. (5 ml) baking powder

Preparation

  • Preheat oven to 350°F (180°C). Butter and flour a 9 x 5 in. (22.5 x 12.5 cm) loaf pan.
  • Using an electric mixer on medium speed, beat together the butter and cane sugar in a large bowl until smooth, about 2 minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • In a medium bowl, sift flour and baking powder. Using an electric mixer on low speed, gradually add sifted dry ingredients to the other mixture in the large bowl.
  • Transfer batter into prepared pan. Bake cake in centre of oven until top of cake is golden and a skewer comes out clean, 55 to 60 minutes. Let cake cool in pan for about 10 minutes. Remove to a wire rack and let cool.

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