The original recipe for classic pound cake had a 1-to-1-to-1-to-1 ratio of eggs, butter, sugar, and flour—often calling for a full pound of butter. The result was confection perfection: compact, moist little crumbs surrounded by a browned sugar crust. Here we reveal our best tricks for producing the same delightful dessert with less than a quarter of the traditional butter quantity.
First up is our Pound Cake with Strawberry Glaze. Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.