Pound Cake

also called panqué · panque · quatre-quarts

The table

Grease and flour a 9x5-in loaf pan
Preheat the oven to 325°F (165°C)
1 cup(225 g; softened)unsalted butterbeat until pale and fluffybeatfoldbake at 325°F for 70 min
1 1/4 cups(250 g)granulated sugar
4 large(200 g)eggs
1 tsp(5 mL)vanilla extract
1 3/4 cups(220 g)all-purpose flourwhisk
1/2 tsp(2 g)baking powder
1/2 tsp(3 g)table salt
1/4 cup(60 mL)whole milk
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

3beat until pale and fluffy

4beat

goes in with what step 3 made

5whisk

6fold

goes in with what steps 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 10 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.

  1. beat until pale and fluffy

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. beat

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. bake at 325°F for 70 min

    1 hr 10 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9x5-in loaf pan · oven

See how it is written
>> title: Pound Cake
>> category: Cakes & Loaves
>> tags: butter, vanilla, dessert, oven
>> counters: Bakery, Panadería
>> aka: panqué, panque, quatre-quarts
>> servings: 10
>> time: 1 hr 30 min

Grease and flour a #9x5-in loaf pan{}.

Preheat the #oven{} to 325°F (165°C).

Beat @unsalted butter{1%cup}(225 g; softened), @granulated sugar{1 1/4%cup}(250 g) until pale and fluffy.

Beat @eggs{4%large}(200 g), @vanilla extract{1%tsp}(5 mL) into @&(~1)creamed butter{}.

Whisk @all-purpose flour{1 3/4%cup}(220 g), @baking powder{1/2%tsp}(2 g), @table salt{1/2%tsp}(3 g).

Fold @&(~1)dry mixture{}, @whole milk{1/4%cup}(60 mL) into @&(4)batter{}.

Bake @&(~1)batter{} at 325°F for ~{70%min}.