Chef Thierry Rautureau shares the recipe for the pound cake he serves at his restaurant Luc.
LUC’s Pound Cake
Makes 1-Loaf Pan
Equipment: Standing Mixer, Electric Scale
Ingredients (all ingredients are measured by weight)
8oz (240g) butter, unsalted
8oz (240g) sugar
8oz (240g) All-Purpose Flour
2-teaspoons (11g) Baking Powder
Pinch of Salt
Preheat your oven to 350°F. Butter and flour a 4 ½” x 10” loaf pan.
In the stand mixer, whip the butter and sugar until well combined and white – 3-4 minutes. Slowly add the eggs one at a time until fully combined.
In a separate bowl, combine the flour, baking powder and salt. Add flour mixture gradually to the butter, sugar and eggs.
Pour batter into the prepared loaf pan and bake for about 1-hour until the cake is cooked through. Allow to cool before slicing and serving.
Chef’s Notes: Garnish this cake with any seasonal berries or fruit with plenty of vanilla whipped cream. Bon Appétit!
©2011 Chef Thierry Rautureau, The Chef In The Hat™