Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
White Pound-cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the batter
Preheat oven to 350°F (175°C).
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
Stir in the cream and flavoring of your choice.
Gradually add the flour, mixing until just combined.
Fold and bake
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter until no white streaks remain.
Pour the batter into a greased loaf pan and smooth the top.
Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 recipes
Shared aroma: isobutyraldehyde (malty, green).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creaming with sugar traps air, giving the cake a tender, fine crumb and rich flavor.
- Eggs
- Yolks add richness and emulsify the batter; whipped whites add lift and a light structure.
- All-purpose flour
- Provides the main structure that sets as the cake bakes.
- White sugar
- Sweetens the cake and helps create a tender, fine texture when creamed with butter.
- Cream
- Adds moisture and richness, keeping the crumb soft after baking.
The step that matters
Folding in the egg whites. Whipped whites hold the air that lifts the cake. Overmixing or stirring vigorously knocks that air out, leaving a dense, heavy loaf.
Swap the vanilla
How well each one fits the dish's main ingredients (flour, sugar, butter, egg, cream):
- Vanillathe original
- Raisinfits about as well
- Coconutfits less well
- Figfits less well
Fit is the average pairing score against flour, sugar, butter, egg, cream. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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