Many years ago a friend of mine gave me the recipe for this Creamy Pound Cake. I remember thinking this couldn’t possibly work – as bakers we have been trained to preheat the oven. This started in a cold oven. But because she was such a good cook I decided to give it a try exactly as it was given to me. Wow! was I wrong! This is a fantastic, easy pound cake. The only caveat is to make sure the butter is really soft or it won’t blend together with the large amount of sugar. I find it fascinating that is rises as it does without the benefit of any kind of leavening which is why it is important beat a lot of air into the butter/sugar. It is a dense cake, as pound cakes are, but it has a moistness and flavor that is incomparable. It literally lasts for days under a cake cover and freezes well.
Everyone I know who has made this has sworn by it and like me, finds the recipe fascinating. In fact, the reputation of this pound cake is so great, I was asked by a local magazine for the recipe to use in their yearly cookbook.
Every time I make this I think of my friend, now gone, and what a wonderful gift she gave me.
Pound Cake 2 sticks butter (1/2 pound or 225 grams)
3 cups sugar (600 grams or 21 ounces)
1 tablespoons vanilla
1 cup cake flour (100 grams or 3 1/2 ounces)
1 3/4 cup all purpose flour (245 grams or 9 ounces)
1/4 teaspoon salt
1 cup 40% cream
Cool 15 to 20 minutes. Release from pan.
Strawberry Lemon Sauce
4 cups sliced strawberries
1 tablespoon lemon juice
Grated lemon zest from 1/2 lemon
1/3 to 1/2 cup sugar, or to taste
1/4 teaspoon pepper, optional
Combine all together in a mixing bowl about 1 hour before serving. Let rest at room temperature.
Special thanks to Hillary for commenting she didn’t have a tube pan, what could she do. The recipe will cut in half really easily so I suggested a 9×5 loaf pan. She wrote back today saying she had made 2 loaf pans out of a full recipe and they were fantastic. Hilary said she baked them for the same amount of time. She did mention the top of the cake was very crusty and fell off, but all was good otherwise.
My suggestion is to either cover the top loosely with foil after it browns or try reducing the time by about 10 minutes. Check to see if it is done.
Thanks Hilary for the help.