Flag Cake
Erin Jeanne McDowell
1285 ratings with an average rating of 4 out of 5 stars
1,285
45 minutes, plus overnight chilling
Poundcake and Strawberries
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
- 1pound granulated sugar (2 cups)
- 8large eggs
- 1pound all-purpose flour (4 cups), plus extra for flouring the cake pan
- ½teaspoon salt
- 1½teaspoons vanilla extract
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1quart strawberries, rinsed and sliced
- ½cup white sugar
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
328 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
- Step 2
Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1¼ hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
- Step 3
Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.
Private Notes
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Cooking Notes
Carla
This is classic pound cake--1 pound each of butter, sugar, flour, and eggs, with no added leavening agent (other than the eggs).
If you want something moist, pound cake is not so far removed from classic Bundt (or loaf: 2 loaves = 1 Bundt). Use this recipe, but reduce the amount of flour to 3 cups (instead of 4, which will make it moister), and add 1 cup of milk (again, moist) and 2 teaspoons of baking powder (to lighten it up). Hope this works for you :-).
Susan L
Absolutely delicious! Followed the recipe exactly, baked it in a bundt pan and filled the hole in middle with whipped cream and the strawberries - beautiful and a big hit!
nandini's kitchen
Made 1/2 the recipe but per earlier notes - reduced the all purpose flour to 1 1/2 cups and added 1/2 tsp of baking powder. Incredibly soft, moist cake was the result. Also I replaced the sugar in the recipe with granulated brown sugar and added some sugar at the bottom of the cake pan - the result was a wonderfully robust and crunchy flavor without being over sweet. I will be making this cake a lot as it was divine...
marjorie
your recipe is great,but I would like to make it moist. what ca I add to make it moist?
Katrina
This is the holy grail of pound cake recipes! At last I've found the pound cake of my dreams. It has a perfect crust and crumb with a most, flavorful interior. I told the kids it was poisonous and that they should avoid it at all costs!
Carla
I make half this recipe and get 12 servings out of it (made in a loaf pan, sliced thin with strawberries and cream or just on its own). The budget part doesn't seem so bad this way.
This is a recipe that dates back from the 1700s, when people had large families and very few ingredients. Also, anyone could make it, even if they couldn't read (1 pound each of butter, sugar, eggs, and flour). It might seem extravagant, but it was never meant to be a rich person's cake.
Carol
Made this for a potluck, and it was a huge hit -- absolutely delicious. With the little bit that was left over, I added peaches as well as strawberries. This is my new favorite dessert!
Ellie
My boyfriend and his son loved this! I followed the recipe as is and it came out so beautiful and delicious! This was my first time baking a pound cake and using a bundt pan:) Thank you Sam, you are the best!!! I will be making this again and again:) A true NYT classic!
Lynsley
Southern cooks can debate for hours whether whipping cream, cream cheese or sour cream makes the best addition, but I do declare, I've never seen a pound cake recipe without one of 'em!
Casey D.
Hi Marjorie!
I've made other pound cakes that call for a 1/4 cup of heavy cream to be stirred in at the end of making the batter. Perhaps that would help? If not, I find a nice whiskey syrup poured over will moisten it up quite nicely! ;)
Mailmaam
No whipped cream? Toasted pound cake with strawberries and vanilla ice cream is wonderful too.
Clare
Delicious, with a decidedly lemon note.
Sheila
This was absolutely delicious and a huge hit at a dinner party! I followed the recipe to the "T," with zero changes. This recipe is a keeper!
marjorie 1 day ago
great recipe but would like it moist. what can I add to make it moist?
Rebecca
It's also really good to toast a slice of pound cake and put the strawberries on top, covered with whipped cream.
mark
Found it very dry, kept,looking in the ingredients for a liquid, but trusted the recipe.
Monica
Simple brilliance! Used store-bought pound cake b/c I didn't have time to make one. I might use a little bit less sugar with the strawberries next time, mine were flavorful and right on the edge of juicy (thanks to my local Farmer's Market) and didn't need that much. Huge hit with the extended family. Thanks, Sam!
Anni
What size Bundt pan? 10 cup? 12? 15?
Lizzy Haywood
Baked for 90 minutes in fluted Bundt (instead of 75)
Hart
I made a few modifications and it turned out wonderfully and tender, and moist! -1.5c of sugar instead of 2 -13oz flour instead of 16 -2tsp vanilla instead of 1.5 -added 1/3 a cup of heavy cream for moisture Cooked in a loaf pan because it’s all I had and turned out great. Had extra and put it into muffin tins and cooked those for about 45 minutes, kept the loaf pan in for about and hour and ten minutes.
Pan Size?
This recipe did me super dirty. I used my largest bundt pan, but a good portion of my batter is on the bottom of my oven and the cake is raw around the inner tube. Maybe they meant angel food size?
SueEllen
We wanted a moist cake but were running low on milk. Followed the note for a moist cake but used sour cream instead of milk. Defrosted frozen strawberries. A very good result and a very good “shelter -in “ dessert.
mj
This was my dad's favorite comfort food--- pound cake topped with strawberries and just pour liquid whipping cream over it until the cake was very soggy.
EDM
Loaf pans? What size cake pans? Thanks.
Carol
Please tell me what size pans to use. Thanks!
nandini's kitchen
Made 1/2 the recipe but per earlier notes - reduced the all purpose flour to 1 1/2 cups and added 1/2 tsp of baking powder. Incredibly soft, moist cake was the result. Also I replaced the sugar in the recipe with granulated brown sugar and added some sugar at the bottom of the cake pan - the result was a wonderfully robust and crunchy flavor without being over sweet. I will be making this cake a lot as it was divine...
Karen
I love strawberries with brown sugar.
Suzy
Well, it sounds good enough, but it's not pound cake with your alterations. One of the joys of pound cake is the density of the crumb.
Carol
Made this for a potluck, and it was a huge hit -- absolutely delicious. With the little bit that was left over, I added peaches as well as strawberries. This is my new favorite dessert!
maria
Absolutely delicious.
Mary Ellen
This is the best recipe ever. Easy. Thanks for recommending using cake pans. It gets cut up anyways.
Katrina
This is the holy grail of pound cake recipes! At last I've found the pound cake of my dreams. It has a perfect crust and crumb with a most, flavorful interior. I told the kids it was poisonous and that they should avoid it at all costs!
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