Strawberry Pound Cake
Strawberry pound cake is a moist and buttery dessert packed with fresh strawberries and topped with a sweet glaze.
Equipment
- Loaf Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Cornstarch (cornflour in the UK)
- 0.75 teaspoon Baking powder
- 0.25 teaspoon Salt
Wet Ingredients
- 12 tablespoons Unsalted butter softened
- 0.75 cup Granulated sugar
- 3 large Eggs at room temperature
- 1 teaspoon Pure vanilla extract (or almond extract)
- 0.25 cup Whole milk (or sour cream or yogurt)
- 1 cup Fresh strawberries chopped small
- 2 teaspoons Lemon zest optional
Sweet Glaze
- 1 cup Powdered sugar
- 2 tablespoons Milk adjust for consistency
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper.
- Step 3: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Step 4: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Step 5: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Fold in the strawberries and lemon zest.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking for doneness with a toothpick.
- Step 8: Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Step 9: In a small bowl, mix together powdered sugar and milk to prepare the glaze.
- Step 10: Drizzle the glaze over the cooled cake, slice, and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.