This is a simple, traditional French recipe. The French call the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4butter, and 1/4 eggs. Some of you may ask, if it's quatre quarts then why is it not 1/4 of each ingredient? (I asked this myself being the inquisitive one) and to this I say..I don't know! I do know this is a wonderful afternoon tea cake recipe and even if you find yourself impaired when it comes to baking, give this little cake a try and enjoy a lovely little tea break in your day.
INGREDIENTS:
4 large eggs
1 1/2 cups granulated sugar
1 1/4 cups sweet butter, softened
2 1/3 cups cake flour, sifted
1 tablespoon lemon juice
1/4 cup finely chopped almonds (optional)
Sliced pineapple (optional)
Large round cake pan, bundt pan, or loaf pan (buttered and floured)
PREPARATION:
Preheat oven to 350 degrees F.
Separate the egg whites from the yolks into two bowls.
Lightly beat the yolks. Add sugar and butter, beating continuously until the mixture is smooth. Add lemon juice and flour, continue mixing until well blended.
Beat the egg whites until stiff and firm. Gently, fold stiffed egg whites into batter. Pour batter half way into a buttered and floured cake pan.
Note: If chopped almonds are desired, sprinkle over the top of the cake before baking. Sliced pineapple may also be added to the bottom of the pan coated with butter and brown sugar, then add the batter and bake.
Bake one hour or until toothpick swipes clean.
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