Strawberry Pound Cake
A delightful moist cake combining buttery pound cake with fresh strawberries, perfect for warm days or celebrations.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Ensure the flour is not packed.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Use room temperature.
- 1 cup granulated sugar
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- ½ cup sour cream Can substitute with Greek yogurt or buttermilk.
Fruits
- 1 cup fresh strawberries, diced Fresh strawberries are preferable.
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add vanilla and sour cream.
- Gradually mix in the dry ingredients.
- Fold in the diced strawberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Making the Glaze
- To make the glaze, mix powdered sugar with milk and vanilla until smooth, then drizzle over the cooled cake.
Notes
Serve cake with a dollop of whipped cream or a scoop of vanilla ice cream. Best served at room temperature.