Who doesn’t like a buttery, rich pound cake? Simple and pleasingly plain, it’s comfort food for adults and kids alike. While a winner as-is, a pound cake’s simplicity is also an inviting canvas, amenable to garnishes (whipped cream, anyone?) and fruity additions, such as citrus and berries. A brush of syrup on the just-baked cake takes it to yet another level, infusing each crumbly bite with the tang of flavor (lemon? orange?) and saturating the entire loaf with a luscious stickiness.
With all of these choices for inspiration, I went all out and piled on the extras in this fragrant pound cake recipe, with orange zest and ground coriander infusing the batter, and a pile of syrupy strawberries and fluffy cream adorning the plate. The coriander might sound unusual, but it’s a dark horse worth considering when it comes to desserts. Often associated with savory food and Asian cuisines, ground coriander is mildly floral and nutty, and brings a subtle perfume and flavor to sweets. It’s also exceptionally compatible with citrus, such as orange.
For this recipe, I relied on a favorite tried-and-true pound cake method by Rose Levy Beranbaum, in which she uses lemon syrup to brush her cake. I used an orange and coriander syrup to moisten the cake and coat fresh strawberries, which are spooned over the cake before serving.