Creamy Pound Cake with Strawberry Lemon Sauce


Finished photoMany 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 CakePound cake ingredients 2 sticks butter (1/2 pound or 225 grams)
3 cups sugar (600 grams or 21 ounces)
6 eggs
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

Spray tube pan very well.  Set aside.Angel Food Cake Pan

Cream butter and sugar until light and fluffy.Butter and sugar

Butter and Sugar mixedAdd eggs, 3 at a time beating well after each addition

3 eggs in3 eggs beaten in

Add the vanilla; beating well.vanilla inSift the flours and salt together.  Add alternately with cream, starting and ending with flour.1st flour in

first cream in

Completely mixedPour into tube pan

Batter in pan Smooth the top. SmoothedPlace in a COLD oven.  Set the oven for 275 degrees.  Bake 1 hour and 15 minutes to 1 hour and 30 minutes until golden brown on top and a tester comes out clean.

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.

Finished photo with SauceSpecial 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.

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8 thoughts on “Creamy Pound Cake with Strawberry Lemon Sauce

  1. Hillary

    I made this cake this weekend in 2 loaf pans and it was FANTASTIC! It needed the full baking time, although I was watching it carefully after 1 hour. It developed a crust on the top which came off when taking the cake out of the pans, so it wasn’t particularly attractive on top. But it tasted delicious. Thanks for the great recipe!

    1. hfletcher Post author

      Hi Hillary: So glad you let me know about this. There is a bit of a crust normally,but it isn’t usually that thick. Just dump a ton of powdered sugar on it and no one will know! I’m going to add your notes to the blog as an alternative.

      Thank you so very much for sharing and getting back to me. I do appreciate it.

  2. Hillary

    I do not have a tube pan, could you make this is in another type of pan? Or could you scale the recipe up or down to make it in loaf pan(s)?

    1. hfletcher Post author

      Hi Hillary: This will cut in half beautifully. That should fit into a 9×5 loaf pan. The baking time may need to be adjusted downward.

  3. Rachell

    I am looking forward to making the pound cake using your recipe. Thank you for sharing it with us. I am very excited for I know that it will be a melt in your mouth dessert that my family will enjoy.

  4. don


    So, I haven’t baked in a while and decided to try my hand at this gorgeous recipe. My contribution is about equipment and not the recipe. Someone gave me a tube pan, like the one you used in your recipe photos, and I dusted it all off and got it ready for use. My friend told me “my mother never used this pan so you might as well have it”.

    I know why she never used it – after filling it up it leaked all over the place! So, after throwing it in the trash I started over, cleaned the oven, drank some wine, and then built this pound cake beautifully! New rule for me – know your equipement, use decent equipment and know that I’ll “re-gift” the next time someone gives me a pan they don’t want!

    Thanks for the recipe! The cake turned out beautiful! Directions were perfect.

    1. Helen S. Fletcher Post author

      I always look forward to your comments, Don. They always have a lesson in them. So glad to liked the recipe. Some of the people in class who couldn’t remember to turn on the oven could use this, don’t you agree? Thanks for your comment, it made me laugh at the end of a long day! Also, a habit I have retained since owning the bakery is to put everything that goes into the oven on a rimmed baking pan – like a sheet pan or jelly roll pan.
      That way it contains any problem that might occur.

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