Pound-cake with my friend Karen

My friend Karen and I meet together on Wednesdays. We translate, make and taste some of my French recipes. Here is the first one. It is also, the first one I  learned how to bake when I was a child.

The Pound Cake, as the name indicates, is an assemblage of 4 ingredients all of the same weight. 
Each ingredient must have the exact same weight.
For example: 4 eggs, each egg weighs 2 oz.
Total eggs = 8 oz.
Sugar = 8 oz.
Butter = 8 oz.
Flour = 8 oz. (or 4 oz. flour and 4 oz. corn starch)
Baking soda = 1 tsp.
Loaf pan approximately 12x5x3
Pre-heat oven 350°F
Part 1: Separate yolks from whites.
Part 2: Mix or whisk yolks with 3/4 of the sugar.
Part 3: Add melted butter (warm not hot) to the yolks.
Part 4: Beat the whites with a whisk or a mixer. When whites begin to turn white, add remaining sugar. Continue beating until the whites become completely white.
Part 5: Add flour and baking soda to butter/yolks/sugar mixture.
Part 6: Stir 1/4 of whites into flour/butter/yolks/sugar mixture.
Part 7: Fold above mixture (part 6) into remaining whites.
Pour into a buttered loaf pan (approximately 12x5x3) or line with parchment paper.
Bake for 40 minutes.
To make sure it is done put a toothpick into center. If it comes out clean, remove from oven.
Serve with fruit salad or chocolate mousse.
Tip 1: To increase flavor add: 1/2 tsp. vanilla or 1/4 tsp. cinnamon or pinch of nutmeg or 1 tsp. lemon zest or 1/2 cup chocolate chips or 1 tbsp. rum.
Tip 2: For gluten allergies replace the flour with chestnut flour or quinoa flour.
Tip 3: For dairy allergies replace the butter with coconut oil or almond oil or hazelnut oil.
Tip 4: No idea for egg substitution!!!!
Tip 5: If you replace the sugar with honey do not add additional flavors. The honey alone will suffice and bring originality to your Pound Cake.