Many years ago a friend of mine gave me the recipe for this 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 leavener. It is a dense cake, as pound cakes are, but it has a moistness and flavor that is unbelievable. It literally lasts for days under a cake cover and freezes well.
Don’t be tempted to use all sweetener in the sauce to reduce the calories. The sugar, or at least some part of it is important to draw out the juices from the strawberries.
Rather than put lemon rind in the cake batter to flavor it, I thought a sauce with strawberries would be a good addition.
Every time I make this I think of my friend, now gone, and what a wonderful gift she gave me.
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 tablespoonslemon 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.