Soften the butter in a microwave. Microwave at 500 W for about 15-20 seconds.
Preheat the oven to 160℃.
In a bowl, cream the butter and sugar with an electric handheld mixer until it's pale. 1-2 minutes should be enough.
Add the eggs and continue mixing with the electric mixer. The butter and eggs may separate, but do not worry!
Sift in the flour and fold it in with a wooden spatula. If you are adding baking powder, add it at this point.
Pour the batter into the parchment paper-lined pound cake pan. Drop the pan on to the table to remove any trapped air. Make the center of the batter a little lower than the rest of it, and make sure to fill all 4 corners.
Bake it at 160℃ for about 40 minutes. If you make a slit in the middle of the batter with a knife when the surface begin to brown, the pound cake will split at the top beautifully!
Insert a wooden skewer and if it comes out clean, it is done! Drizzle in some rum into the crack if desired. Take it out of the pan and cool it off.
It tastes better the next day or later as the flavor permeates though the cake.
Variation - Sake lees pound cake: The flavor of the sake lees and the butter is a perfect match! (Recipe ID: 2125703)
Variation - Raisin pound cake: After Step 5, add the same weight of rum-soaked raisins as the weight of the eggs.
Dark cherry chocolate pound cake: At Step 5, add some rum-soaked dark cherries and 20 g pure cocoa powder!
Story Behind this Recipe
I was searching for a pound cake recipe that was easy to measure and to make, and this one came out delicious.
No hints needed!!
If you master this "basic pound cake" recipe, you can make many variations of pound cakes by adding dried fruits or making it into a cocoa or coffee flavored pound cakes.