Description
A moist and flavorful pound cake topped with a fresh strawberry glaze.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 cup (150 g) fresh strawberries, chopped (for the batter)
- 1 cup (120 g) powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
- 1/4 cup (40 g) fresh strawberries, pureed (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined. Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar, lemon juice, and pureed strawberries. Mix until smooth and adjust the consistency if needed.
- Once the pound cake has cooled completely, drizzle the strawberry glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a white plate with fresh strawberries for garnish.
Notes
- For a richer flavor, substitute half of the buttermilk with sour cream.
- Ensure the butter is at room temperature for easy creaming.
- You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: Strawberry Glazed Pound Cake, dessert, cake, strawberries