Strawberry Pound Cake (Printer-friendly)
Moist, buttery loaf cake loaded with fresh diced strawberries and topped with sweet strawberry glaze. A classic American dessert.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
09 - 1 ½ cups fresh strawberries, diced
→ Strawberry Glaze
10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons strawberry puree (from about 4-5 strawberries)
12 - ½ teaspoon lemon juice
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan thoroughly to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside for later use.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until blended.
05 - Add the dry flour mixture in three portions, alternating with milk, mixing just until incorporated after each addition. Be careful not to overmix.
06 - Gently fold diced strawberries into the batter using a rubber spatula, ensuring even distribution without crushing the fruit.
07 - Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before glazing.
09 - Blend fresh strawberries in a blender or food processor until smooth to create the puree for the glaze.
10 - Whisk together sifted powdered sugar, 2 tablespoons strawberry puree, and lemon juice until smooth and creamy. Add additional puree if a thinner consistency is desired.
11 - Drizzle the prepared glaze evenly over the completely cooled cake. Allow glaze to set for 15-20 minutes before slicing and serving.
# Expert Advice:
01 -
- The buttery crumb stays incredibly moist for days thanks to those fresh strawberries nestled throughout
- That strawberry glaze turns an already lovely cake into something that looks like it came from a fancy bakery window
02 -
- Fresh strawberries release moisture as they bake so dont worry if the batter seems thick it will be perfect
- The glaze needs to be completely cool cake or it will slide right off instead of setting prettily on top
03 -
- Brush the cooled cake with a little strawberry syrup before glazing for extra moisture that keeps for days
- Dice your strawberries slightly smaller than you think you should so they distribute evenly without weighing down the batter