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Strawberry Poundcake

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Strawberry Poundcake
10 -16 slices
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Ingredients (7)

  • 2 Sticks unsalted butter, softened, plus extra for buttering pan
  • 3 cups sifted cake flour (do not use self rising), extra for dusting pan
  • 1 tsp salt
  • 3 cups sugar
  • 5 large eggs (room temperature)
  • 2 tsp pure vanilla
  • 1 cup heavy cream

The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavening’s were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

1700s – The Pound Cake is a British creation that dates back to the early 1700s.


  1. 1Using a 10 inch bundt or tube pan. Do not preheat oven
  2. 2Generously butter pan and dust with flour, tap pan to remove excess flour
  3. 3Sift 3 cups of cake flour and salt in a bowl, sift flour a total of 3 times
  4. 4Beat butter and sugar on medium speed until pale and fluffy (about 5 minutes in a stand mixer or 6 – 8 minutes with a hand mixer).
  5. 5Add one egg at a time
  6. 6Add Vanilla
  7. 7Reduce speed to low and add half flour, 1 cup heavy cream, complete with remaining flour, mix well after each addition.
  8. 8Beat at medium – high speed for 5 minutes until batter is creamy
  9. 9Place pan in cold oven and turn oven to 350*F
  10. 10Bake for 1.25 Hours, until golden brown and wooden skewer inserted in middle of cake comes out with a few crumbs
  11. 11Cool about 30 minutes, run a knife around inner and outer edges of the cake. Invert onto cake rack. Makes 10 – 16 slices.
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