Pound Cake Recipe Gourmandise


  • Author: Cecilia Leung
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 Slices 1x
  • Category: Dessert


If you live in L.A., there’s a good chance you’ve come in contact with Cecilia. Her desserts have graced the pastry cases at Lincoln and Little Flower in Pasadena and many a sweet event about town for the last decade. When Cecilia heard we had a 20-lb. block of Straus Family Creamery butter at the school, she got to work making the simplest, most sinful pound cake we’ve ever tasted.



  • 4 Eggs, at room temperature
  • 1 cup Granulated sugar (200 g)
  • 1 tsp Baking powder
  • ½ tsp Kosher salt
  • 8 oz Straus butter, melted (224 g)
  • ¼ cup Straus whipping cream (60 g)
  • 1¼ cups All purpose flour (150 g)


  1. Preheat the oven to 325°F.
  2. Line one large Pullman loaf pan or two smaller, standard loaf pans with parchment paper.
  3. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat the eggs on medium speed for a couple of minutes.
  4. Stream in the sugar, baking powder and salt, beating until your mixture looks thick and ribbon-like.
  5. Stream in the butter, followed by the cream.
  6. Sift the flour over the bowl and mix on low speed until just combined.
  7. Pour into pan(s) and bake for 35-40 minutes.