Butter pound cake is a cherished tradition in my house.  My mom absolutely loves buttery desserts.  She also raises chickens so the 6 egg requirement is a bit easier to swallow.  I’ve always loved fresh strawberries and these two are such a perfect pair.

Last night the stars aligned.  My parents had just brought us fresh eggs, we had left over heavy cream from an meal earlier this week, and I wanted fresh strawberries.  Late in the evening we threw this cake together and ran out in search of fresh strawberries while it baked.

This is an amazingly simple recipe; it is brilliant.  The eggs give it such weight and the cake comes out with the perfect crusty outside and the deliciously yellow spongey inside.

So it is not exactly a “pound” cake, with a pound of everything.  But what I love about this recipe is that it is not too much cake.  Well and not being a traditional baker, I do not have many special pans.  This cake is made in a 9″x13″ casserole dish.  Ours was extracted from the glass dish without need for butter or flour lining, but it is suggested to do both.

Ingredients:

  • 1/2 lb (2 sticks) butter at room temperature (please for all things good, do not substitute margarine here)
  • 3 C sugar
  • 3 C all-purpose flour (sifted, then measured)
  • 1/2 pint heavy whipping cream
  • 6 eggs

Cream the first two ingredients.  Then add the remaining ingredients in order.  I scrambled my eggs a bit before adding to the mixture so that I could mix them in faster.  Bake it 325 degrees for 1 hour and 15 minutes.

Our did not take the entire time (only about 1 hour) so I would start toothpick checking it around 50 minutes.  We ate it with fresh strawberries and the remainder of our pint of heavy cream whipped with some sugar into a fluffy topping.

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The cake would be great by itself or with some ice cream or any other fresh fruit, expecially peaches.  I wonder what else it could be good with?

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