Description
This Strawberry Pound Cake is a delightful twist on the classic pound cake, infused with fresh strawberries and topped with a luscious strawberry glaze. Moist and tender with a tender crumb, it’s perfect for dessert or afternoon tea.
Ingredients
Scale
Cake
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup fresh strawberries, hulled and chopped
Glaze
- 1½ cups powdered sugar, sifted
- 2 tablespoons melted butter
- 1 to 2 teaspoons strawberry extract
- 2 to 3 tablespoons fresh lemon juice
- Heavy cream, to thin as needed
Instructions
- Preheat and prepare pan. Preheat the oven to 325°F. Spray a loaf pan or 8 to 10 cup bundt pan with nonstick baking spray that contains flour to prevent sticking.
- Mix wet ingredients. In a mixing bowl, whisk together the granulated sugar, vegetable oil, buttermilk, vanilla extract, and eggs. Use vigorous whisking or beat with an electric mixer for 1 to 2 minutes until well combined and slightly fluffy.
- Prepare dry ingredients and coat strawberries. In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Remove one tablespoon of the flour mixture and toss it with the chopped strawberries to lightly coat them—this helps prevent the strawberries from sinking during baking.
- Combine dry and wet ingredients. Add the remaining flour mixture to the wet ingredients. Stir gently just until combined to avoid overmixing, which can toughen the cake.
- Fold in strawberries. Carefully fold the floured strawberries into the batter evenly, ensuring they are well distributed.
- Bake the cake. Transfer the batter into the prepared bundt or loaf pan. Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake. Let the cake cool in the pan for 5 to 10 minutes. Then invert it onto a cooling rack and allow it to cool completely.
- Prepare and drizzle glaze. In a bowl, beat or whisk together the sifted powdered sugar, melted butter, strawberry extract, fresh lemon juice, and enough heavy cream to achieve a thick drizzling consistency. Drizzle the glaze evenly over the cooled cake.
Notes
- Coating the strawberries with flour prevents them from sinking to the bottom of the cake batter during baking.
- Do not overmix the batter to ensure the cake remains tender and moist.
- You can substitute fresh strawberries with frozen ones, but make sure they are thawed and drained first.
- The glaze consistency can be adjusted with heavy cream to your preference for drizzling thickness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry pound cake, strawberry cake, pound cake recipe, strawberry glaze, bundt cake
