I love a good pound cake. Though I don’t recall when the last time I made one so good that I wanted to make again. I remember as a child when frozen food became increasingly popular, I’d see Sara Lee’s pound cake on TV commercials. Packaged in a disposable foil loaf pan and a striking red label, I always wondered what it would taste like. Though I’ve never had it, I am skeptical. This recipe is a combination of the signature dense texture of a pound cake and a moist crumb. I admit that this is not a “true” pound cake because I used sour cream and marzipan. But the sour cream kept the cake moist, and the marzipan gave it a lovely texture and flavour. Finally, I have made a very good pound cake – roasted strawberry pound cake.
- 450 g / 1 lb fresh strawberries, hulled and quartered
- 100 g / 1/2 cup sugar
- 1/2 vanilla bean, seeds scraped
- 200 g / 1-3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 60 g / 1/4 cup sour cream
- zest and juice of one small lemon
- 225 g / 1 cup + 2 tbsp sugar
- 225 g / 1 cup unsalted butter, softened but still cool
- 60 g / 3 tbsp marzipan
- 5 large eggs, room temperature, lightly beaten
- Preheat oven to 450 F / 230 C. Toss all ingredients in a bowl, spread onto a parchment lined baking sheet. Bake for 10-15 minutes. Cool until ready to use. Reserve strawberry syrup to brush on cake.
- Preheat oven to 350 F / 175 C. Grease a 9" x 5" loaf pan, dust inside with flour, tap out extra.
- Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, whisk together sour cream and lemon juice.
- In a mixer bowl with a paddle attachment on medium, beat butter, marzipan, lemon zest, and sugar until light, about 3 minutes. Add eggs in three additions, scraping the bowl and mixing until smooth - the mixture will start to curdle.
- Add one-third of the flour mixture, then half of the sour cream mixture, mix on low speed incorporate. Repeat the step, scraping the bowl if necessary.
- Using a silicone spatula, fold in roasted strawberries just until they are evenly distributed. Pour into prepared pan, leveling off with the spatula.
- Bake cake in preheat oven for 55 minutes to 1 hour 10 minutes, until a cake tester comes out with a few crumbs. Cool for about 10 minutes before transferring to a rack.
- Brush the reserved syrup onto the top and sides of the cake. Cool completely before serving, about 2 hours. Garnish with fresh strawberry slices and edible flowers, if desired. To store, wrap tightly in plastic in room temperature for up to 2 days.
If you haven’t roasted strawberries before, you’re missing out. Bursting with flavour, caramelized, and luscious – they are divine. The juices released made a great syrup for brushing on the baked cake, adding even more substance.
A “true” pound cake contains a 1:1:1:1 ratio of butter, sugar, eggs, and flour. The cake is usually quite dense and dry. This makes me stay away from baking pound cakes. But while talking to a coworker about searching for that perfect recipe, she suggested adding cream and brushing a syrup to prevent dryness. Since I had sour cream on hand, it made perfect sense to use it. I once had a madeira cake made with marzipan, it had a firm and chewy mouth feel. Adding a little marzipan gave this pound cake a similar texture. If you do not have marzipan on hand or prefer a nut-free cake, simply omit the marzipan and proceed with the recipe. Full of strawberry fruitiness, perfectly dense, and deliciously moist, I was more than happy with the result. Hope you like this roasted strawberry pound cake as much as I do!
More delectable strawberry recipes:
- Strawberry Basil Cake with Vanilla Cream
- Strawberry Shortcake: my version
- Fresh Berry Tart with Almond Cream and Fruit Preserves
The weather in Vancouver has been record-breakingly high for the past week. As much as we love the sunshine and warmth, we are constantly being reminded of why global warming is happening. I wonder how the seasons would change. While I was shopping for fruits, I saw a spread of beautiful fresh strawberries. I am grateful that we are blessed with the bounty of resources we have here in North America. While we live in an abundance of resources, my parents have taught me from a young age to cherish all the food we have, wasting as little as possible, but I sometimes forget. Note to self: make a conscious effort to be less wasteful!