All-Butter Pound Cake from Chef Cecilia Leung
Servings: 8 Slices
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 European-style butter at the school, she got to work making the simplest, most sinful pound cake we’ve ever tasted. Note: why does European-style butter make baked goods like pound cake more tender? Their higher fat and lower water content means there's less water to help gluten development and more fat to keep the gluten proteins from binding.
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Ingredients
- 4 Eggs at room temperature
- 1 cup Granulated sugar 200 g
- 1 tsp Baking powder
- ½ tsp Kosher salt
- 8 oz butter melted (224 g)
- ¼ cup whipping cream 60 g
- 1-¼ cups All purpose flour 150 g
Instructions
- Preheat the oven to 325°F.
- Line one large Pullman loaf pan or two smaller, standard loaf pans with parchment paper.
- 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.
- Stream in the sugar, baking powder and salt, beating until your mixture looks thick and ribbon-like.
- Stream in the butter, followed by the cream.
- Sift the flour over the bowl and mix on low speed until just combined.
- Pour into pan(s) and bake for 35-40 minutes.
