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

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by New Day Producers

KING5.com

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

 

Procedure

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™

 

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