There are days when you're looking for the perfect cake recipe, the right combination of taste, texture, and colors for an optimal result. And then other times, you don't feel like overthinking it, you have nothing left in your cupboards (or your shoulder just hurts!) and you're looking for a simple, tried-and-true, and delicious recipe. When this kind of laziness hits me, I go dig through fellow bloggers' recipes for a foolproof recipe. This time, I borrowed the pound cake recipe from Bernard!

I really love Bernard's blog because he does lots of tests to achieve the ultimate recipe, and his creations are always very accurate. It's a real pleasure to test his recipes, Bernard's atomic muffins had already been a big success.

Originally, pound cake is a Breton recipe that gets its name from the fact that the 4 ingredients that make it up (powdered sugar, flour, eggs, and butter) are in equal quantities (based on the weight of the ingredients). Since it's a Breton recipe, you use semi-salted butter of course! This recipe contains a little baking powder, others prefer to make it without. I have to admit that it would feel weird to me to make a cake without baking powder but it seems to work and gives a slightly denser texture. We'll see depending on your taste!

Contrary to what you might think, the order of the ingredients matters (well, I admit I haven't tested it, but I have complete confidence in Bernard on this).

We start by melting the butter, in a saucepan or in the microwave depending on your preference (but if it's in the microwave, I recommend covering the bowl if you don't want to butter your entire microwave ^^). The butter doesn't need to be very hot, it will take less time to cool down (because we don't want it to cook the eggs when they contact it).

Next, just mix the dry ingredients (flour, powdered sugar, baking powder) and add the eggs one by one. Mix gently and add the cooled butter until you get a homogeneous texture, pour into a loaf pan and bake! Nothing too complicated for this simple and quick recipe.

Bernard recommends waiting 24 hours in the fridge before enjoying the cake (but I think it's better to unmold it 15 minutes after removing from the oven), I have to admit that I skipped this step and it was still very good! I'll let you be the judge!

The other secret of this recipe is to bake the cake in a steam oven (ideally) or to add a saucepan (or a bowl) of boiling water to have a moist cake.

A delicious, simple, and quick recipe: this pound cake is a huge success!

Pound Cake

Camille Pastry