Treat yourself to a slice of summer with this delightful Strawberry Pound Cake topped with a luscious strawberry glaze!
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 ¾ cups granulated sugar
– 4 large eggs, room temperature
– 1 tsp vanilla extract
– ½ tsp almond extract (optional)
– ½ cup sour cream or Greek yogurt
– 2 ½ cups all-purpose flour
– ½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup diced fresh strawberries (make sure to pat dry)
– 1 ½ cups powdered sugar
– 2–3 tablespoons pureed fresh strawberries (strained if desired)
– ½ tsp lemon juice (for that extra zing)
– Optional: a pinch of salt
Directions:
Step 1: Preheat your oven to 325°F (163°C) and prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer for about 4–5 minutes until it’s light, fluffy, and pale. This step is key for a tender cake!
Step 3: Add in the eggs one at a time, beating well after each addition. Don’t forget to scrape down the sides of the bowl. Mix in the vanilla and optional almond extract for some added flavor.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture in three parts, alternating with the sour cream (starting and ending with flour). Keep it on low speed and mix until just combined—no overmixing here!
Step 5: Gently fold in the diced strawberries with a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean from the center. If it’s browning too quickly, tent it loosely with foil for the last 15–20 minutes. Once baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Step 6: While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt if using. Adjust the thickness by adding more sugar for a thicker glaze or more puree for a thinner one.
Step 7: Once your cake has cooled down, pour that gorgeous glaze generously over the top, allowing it to drip down the sides. For an extra touch, you can garnish with fresh strawberries. Slice it up and serve! Enjoy every bite!