Melt the butter over medium. Then transfer it to a large mixing bowl and it cool for 5 minutes (because the eggs will scramble if the butter is too hot). Then add the eggs.

Whisk well for a minute until you get a creamy mixture. Then add the caster sugar.

Stir well again. Then add the self-raising flour and a pinch of salt.

Mix well into a firm and sticky cake batter. Butter a cake tin. Sprinkle it lightly with flour. Then add the cake batter.

Bake the pound cake in a preheated oven at 356°F (180°C) for 30 minutes. Let it cool fully in its tin at room temperature.

Then slice the pound cake up and serve.