I just followed a pound cake recipe that had me cream the butter and the flour first. It looked like a roux and made me very nervous. The sugar and eggs were added after the butter and flour were creamed. I've never seen this type of cake recipe before. It had less sugar than flour (2/3 c sugar and only 1 and 1/8 c flour + 10 tblspn butter).
What would you call this sort of blending method??
BTW, it turned out great.

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