Strawberry Pound Cake
Strawberry Pound Cake features buttery richness with fresh strawberries folded in for a fruity twist. Topped with a sweet, tangy strawberry glaze, this cake is perfect for spring gatherings or as a delightful afternoon treat.
Servings 12 slices
Ingredients
Cake:
- 1 ½ cups 180 gr all-purpose flour
- ¼ cup 60 ml whole milk or sour cream or yogurt
- 1 cup fresh chopped strawberries chopped small
- 1 tbsp cornstarch cornflour
- ¾ tsp baking powder
- ¼ tsp salt
- 12 tbsps 168 gr unsalted butter softened
- ¾ cup 150 g granulated sugar
- 3 large eggs at room temperature
- 1 tsp 15 ml pure vanilla extract or almond extract
- 2 tsps lemon zest optional
Icing:
- ⅓ cup fresh chopped strawberries chopped small and mashed with a fork
- 1 ½ cups powdered sugar
- 1 tbsp 13 gr melted butter
- 1 tsp fresh lemon juice
Instructions
- Set your oven to 350°F (180°C) or 320°F (160°C) for a fan-assisted oven. Prepare a 9×5-inch (23×13 cm) loaf pan by lining it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined, then set aside.
- In the bowl of a stand mixer, cream the butter and sugar until the mixture is pale and fluffy. Beat in the eggs and vanilla until smooth and fully incorporated.
- Gradually mix in half of the dry ingredients, followed by the milk, then incorporate the remaining dry ingredients until the batter is smooth.
- Using a spatula, gently fold in the strawberries and, if desired, a touch of lemon zest for added brightness.
- Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before adding any icing.
To prepare the icing:
- Whisk together powdered sugar, mashed strawberries, melted butter, and a splash of lemon juice in a medium bowl until smooth and glossy.
- Set the cooled cake on a wire rack placed over a sheet pan, and pour the glaze over the top, allowing it to cascade down the sides. Let the icing set for at least 30 minutes before slicing and serving.
Notes
- Line the loaf pan generously with parchment paper, ensuring it fully covers the interior and leaves an overhang on the edges for easy cake removal.
- Allow the cake to cool completely before frosting. Adding icing to a warm cake may cause it to absorb into the cake rather than creating a beautiful, set glaze.
- To ensure the cake is done, insert a toothpick into the center. It’s ready when the toothpick comes out with only a few moist crumbs attached. Alternatively, use a thermometer to check that the internal temperature has reached at least 210°F (98°C).
- To make a stunning strawberry bundt cake, simply double the ingredients from the strawberry pound cake recipe and bake it in a bundt pan for 70-90 minutes. Be sure to generously grease the pan with butter or cooking spray to ensure easy release. No need to double the icing; the original amount is more than enough to coat the entire bundt cake. For a pop of color, add a few drops of pink or red food coloring to the icing for a vibrant finish.