Preheat the oven to 325°F. Butter your loaf pan or line with parchment paper and spray with cooking spray. 

1. In a small saucepan over medium heat, melt the unsalted butter. Reduce to medium-low and simmer, swirling often, until the butter browns and fills the kitchen with that nutty aroma — 12 to 15 minutes. Strain through a fine-mesh sieve into a small bowl and let cool to room temperature.
2. Sift the cake flour, baking powder, and salt together into a bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the whole eggs, egg yolks, 1 cup of the sugar, and the vanilla extract on medium-high speed until the mixture is pale and thick, 2 to 3 minutes.
4. Reduce to low speed — this is important — and add the dry ingredients in 2 batches, mixing until only a few streaks remain. Scrape down the sides of the bowl as needed.
5. Increase the mixer to medium-low speed and drizzle in all but 2 Tbs. of the brown butter. Increase to medium speed and beat until fully combined.
6. Scrape the cake batter into the prepared pan. Bake for 40 minutes, rotating the pan halfway through.
7. Brush the top with the remaining brown butter and sprinkle with the 1 Tbs. sugar. Continue baking until a wooden pick or skewer inserted into the center comes out clean, 10 to 15 minutes more.
8. Let the cake cool in the pan on a wire rack for 30 minutes. Turn out onto the rack, right side up, and let cool completely before slicing.

The Strawberry Compote

The compote comes together quickly — make it while the cake cools.

9. In a medium saucepan over medium-high heat, combine 3 Tbs. of the orange juice, the lemon juice, the sugar, and a pinch of salt. Bring to a simmer.
10. Add the fresh strawberries and bring back to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the strawberries soften and release their juices, about 2 to 3 minutes.
11. In a small bowl, stir together the arrowroot or cornstarch and the remaining 1 Tbs. orange juice until smooth. Stir into the compote and simmer for 1 minute more until slightly thickened.
12. Remove from heat and let cool to room temperature. The compote will thicken further as it cools.

Serve thick slices of the pound cake topped generously with the compote. Serves 8.