Strawberry Pound Cake
Fresh strawberries are the star of this perfectly moist and dense Strawberry Pound Cake recipe. It's easy to bake, and bursting with strawberry flavor!
Equipment
- 9x5 inch loaf pan
- Stand-mixer
Ingredients
Cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 tablespoon cornstarch cornflour in the UK
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 12 tablespoons (168 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon (15 ml) pure vanilla extract or almond extract
- ¼ cup (60 ml) whole milk or sour cream or yogurt
- 1 cup fresh chopped strawberries chopped small
- 2 teaspoons lemon zest optional
Icing:
- 1 ½ cups powdered sugar
- ⅓ cup fresh chopped strawberries chopped small and mashed with a fork
- 1 tablespoon (13 g) melted butter
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper.
- In a medium bowl, add the flour, cornstarch, baking powder, and salt and whisk to combine; set aside.
- In a bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat again.
- Add half the flour mixture, followed by the milk, followed by the remaining flour and mix well.
- With a spatula, gently fold in strawberries and lemon zest if using.
- Pour batter into prepared loaf pan, and bake in the preheated oven for 50-55 minutes or until a toothpick comes out clean or with a few wet crumbs on it.
- Allow to cool completely before icing the cake.
- To make the icing, in a medium bowl, combine powdered sugar, mashed strawberries, melted butter and lemon juice. Gently stir until an icing forms.
- Place the cake on a wire rack fitted with a sheet pan, and pour the glaze over the top so it drips down the sides. Let it sit for at least 30 minutes before slicing.
Video
Notes
- Avoid overmixing. When adding the flour and milk to the butter mixture, stir only until you can no longer see streaks of flour. An overmixed pound cake will be dry and tough.
- Line the pan. Add plenty of parchment paper to the loaf pan, making sure to cover the entire interior surface of the pan, with extra on the edges to lift the cake out later.
- Cool completely before frosting. If you add the icing to a warm pound cake, it will soak into the cake.
- For intense strawberry flavor, add a small amount of strawberry extract to the cake batter.
- To test for doneness, you can insert a toothpick into the center of the cake. It's ready when the toothpick comes out with just a few moist crumbs. You can also use a thermometer to check that the temperature is at least 210°F (98°C).
- Make a strawberry bundt cake. Double the ingredients for the strawberry pound cake, and bake for 70-90 minutes. Be sure to grease your bundt cake pan very well with butter or cooking spray! You won't need to double the icing, you'll still have plenty to cover the round cake.
- Want a brighter color for your icing? Mix in a few drops of pink or red food coloring.
Nutrition
Serving: 1slice | Calories: 302kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 78mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 457IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/strawberry-pound-cake/