Chef Thierry Rautureau's Pound Cake with Strawberries, Cherries & Fresh Whipped Cream


by New Day Producers

Posted on June 21, 2011 at 3:02 PM

Chef Thierry Rautureau shares the recipe for the pound cake he serves at his restaurant Luc.


LUC’s Pound Cake

Makes 1-Loaf Pan


Equipment: Standing Mixer, Electric Scale


Ingredients (all ingredients are measured by weight)


8oz (240g) butter, unsalted

8oz (240g) sugar

4 Eggs

8oz (240g) All-Purpose Flour

2-teaspoons (11g) Baking Powder

Pinch of Salt



Preheat your oven to 350°F.  Butter and flour a 4 ½” x 10” loaf pan.


In the stand mixer, whip the butter and sugar until well combined and white – 3-4 minutes.  Slowly add the eggs one at a time until fully combined.


In a separate bowl, combine the flour, baking powder and salt.  Add flour mixture gradually to the butter, sugar and eggs.


Pour batter into the prepared loaf pan and bake for about 1-hour until the cake is cooked through.  Allow to cool before slicing and serving.


Chef’s Notes:  Garnish this cake with any seasonal berries or fruit with plenty of vanilla whipped cream.  Bon Appétit! 


©2011 Chef Thierry Rautureau, The Chef In The Hat™