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 Straus Family Creamery 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 (Straus comes in at a hefty 85% compared to regular butter at 81%) 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 Straus butter melted (224 g)
- ¼ cup Straus 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.
