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.
- 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.
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?