The story
Why we make it this way.
Pound cake wants butter tasted fresh, not toasted, so this is the single recipe where the Kerrygold stays sweet and creamy. Creamed long and slow with cane sugar until it is pale, then our house blend of four extracts and the eggs one at a time.
It bakes into a fine, tight, buttery crumb with a golden crackled top. Order it as a thick slice, or as bites in a kraft bag for sharing, which is how it usually disappears.
What is in it
- Kerrygold European butter
- Gold Medal all-purpose flour
- Cane sugar
- Large whole eggs
- House blend of four extracts: vanilla, butter, almond, and one we keep to ourselves
- Heavy cream
- Fine sea salt
Contains wheat, dairy, and eggs. Made in a kitchen that also handles tree nuts and soy. Made in a cottage food operation that is not subject to Florida's food safety regulations.
