The white cover we used on this cake is an Italian buttercream. In an Italian buttercream we use the Italian method to make meringue, in this method sugar is heated with water to a soft ball stage (240F) and then slowly added to you beaten egg whites. Finally we add softened butter a little at a time, making sure it is incorporated to our meringue, to finish we flavor the buttercream with vanilla extract and it is ready for piping.

Traditionally a pound cake, like the name suggests, uses a pound of each ingredient, 1 pound of fat, 1 pound of sugar, 1 pound of flour and 1 pound of eggs. We used a lighter recipe and a smaller yield too. This is a cake with high fat content and we use the creaming method (combining sugar and fat first) to make the dough. We get a fine grain with moist crumb, the crust is thin and tender.