vanilla almond pound cake with strawberry rose sauce

By foodiva

Ingredients

• Butter, to grease the pan
• 1/2 lb (227 g) unsalted butter (16 tablespoons or 2 sticks), at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract (or use an additional 1 teaspoon pure vanilla extract)
• 1/2 lb (227 g) sugar (about 1 cup + 2 tablespoons)
• 1/2 lb (227 g) eggs (4 large eggs + 1 large egg yolk)
• 1/2 lb (227 g) all-purpose flour (about 1 3/4 cup)
• 1/2 teaspoon salt
• 3 cups (17.5 oz/500 g) sliced strawberries
• 3 tablespoons sugar
• 1/2 teaspoon rosewater

Details

Servings 1
Preparation time 20mins
Cooking time 95mins
Adapted from anediblemosaic.com

Preparation

Step 1

Instructions
For the cake, preheat oven to 325F; grease a 9 by 5-inch loaf pan (preferably a glass pan) with butter and line the bottom of the pan with parchment paper.
Use a handheld electric mixer to beat the butter and extracts together in a large bowl. Cream in the sugar. Add the eggs 1 at a time, beating until fully incorporated and fluffy before adding another. Once the eggs are added, beat until the mixture is light and fluffy. Add the flour and salt and use a wooden spoon to stir just until combined, being careful not to over-mix.
Pour the batter into the prepared pan and bake until the loaf is golden on all sides, split on top, and a toothpick inserted inside comes out with just a couple crumbs (not completely dry), about 1 hour 15 minutes.
Cool for 20 minutes in the pan, and then run a knife along the perimeter and slide the loaf out. Transfer it to a wire rack to cool completely before slicing.
For the strawberry sauce, combine all ingredients and let them sit for an hour in the fridge.
Serve each slice of pound cake topped with strawberry sauce, and of course you can also add a dollop of whipped cream if you like.

Instructions