Description
This Strawberry Pound Cake is a moist and flavorful dessert combining a classic pound cake with the fresh tartness of strawberries and a sweet strawberry glaze. Perfect for any occasion, it balances buttery richness with a hint of lemon for brightness.
Ingredients
For the Pound Cake
- 1 2/3 cup (200 grams) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup (260 grams) granulated sugar
- 11 tablespoons (150 grams) unsalted butter (softened)
- 2/3 cup (140 grams) sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup (167 grams) strawberries (finely diced)
For the Strawberry Glaze
- 1 cup (167 grams) strawberries
- 1 cup (113 grams) powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×5 loaf pan by spraying it with non-stick cooking spray and set aside.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, softened butter, and sour cream. Mix until well blended. Then add the eggs, vanilla extract, lemon zest, and lemon juice, mixing until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Strawberries: Carefully fold the finely diced strawberries into the cake batter, distributing them evenly.
- Bake Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a knife inserted into the center comes out with only a few moist crumbs. Remove from the oven and allow to cool in the pan briefly before transferring to a wire rack to cool completely.
- Prepare Strawberry Glaze: In a small bowl, mash the whole strawberries until they are pulpy. Add the powdered sugar and whisk until smooth and free of lumps.
- Glaze Cake: Pour the strawberry glaze evenly over the cooled pound cake. Slice and serve to enjoy the fresh, vibrant flavors.
Notes
- For best results, use fresh ripe strawberries for both the cake and glaze.
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Check cake doneness starting at 50 minutes to prevent overbaking.
- The glaze is best applied once the cake is completely cool to avoid melting.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
