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Creamy Pound Cake with Strawberry Lemon Sauce

strawberries pound cake lemon dessert sauce Dessert cake  food photoMany 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.

Pound Cakestrawberries pound cake lemon dessert sauce Dessert cake  food photo
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.strawberries pound cake lemon dessert sauce Dessert cake  food photo

Cream butter and sugar until light and fluffy. strawberries pound cake lemon dessert sauce Dessert cake  food photo

strawberries pound cake lemon dessert sauce Dessert cake  food photo

Add eggs, 3 at a time beating well after each addition.  strawberries pound cake lemon dessert sauce Dessert cake  food photo

strawberries pound cake lemon dessert sauce Dessert cake  food photo

Add the with vanilla; beating well.strawberries pound cake lemon dessert sauce Dessert cake  food photoSift the flours and salt together.  Add alternately with cream, starting and ending with flour.

strawberries pound cake lemon dessert sauce Dessert cake  food photo

strawberries pound cake lemon dessert sauce Dessert cake  food photo

strawberries pound cake lemon dessert sauce Dessert cake  food photo

Pour into tube pan. strawberries pound cake lemon dessert sauce Dessert cake  food photo Smooth the top.  strawberries pound cake lemon dessert sauce Dessert cake  food photoPlace in 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 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.

strawberries pound cake lemon dessert sauce Dessert cake  food photo

strawberries pound cake lemon dessert sauce Dessert cake  food photo

2 comments to Creamy Pound Cake with Strawberry Lemon Sauce

  • don

    Okay….

    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.

    • Helen S. Fletcher

      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.