Description
Strawberry Pound Cake delivers pure comfort straight from the kitchen, with tender crumbs packed with fresh berry goodness that make your taste buds dance. Rich, buttery slices paired with sweet strawberry notes guarantee a delightful treat perfect for afternoon tea or casual dessert moments.
Ingredients
Scale
Main Ingredients:
- 3 Large Eggs
- 1 cup Plain Greek Yogurt
- 1 cup Sugar
- 1 cup All-Purpose Flour
- ½ cup Vegetable Oil
- 1 cup Diced Strawberries
Supporting Ingredients:
- 2 teaspoons Baking Powder
- 1 ½ teaspoons Almond Extract
- ½ teaspoon Salt
Glaze Ingredients:
- 2 cups Powdered Sugar
- ½ cup Smashed Strawberries
Instructions
- Preheat the oven to 350°F. Spray an 8-inch loaf pan thoroughly with non-stick cooking spray.
- Whisk 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
- In a larger bowl, blend 1 cup Greek yogurt, 1 cup sugar, 3 eggs, 1 ½ teaspoons almond extract, and ½ cup vegetable oil until smooth.
- Gradually fold the dry ingredients into the wet mixture. Mix until just combined, avoiding overmixing.
- Gently incorporate 1 cup diced strawberries into the batter, ensuring even distribution.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even surface.
- Bake for 50-55 minutes at 350°F. The cake is ready when a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake rest in the pan for 10 minutes. Transfer to a cooling rack.
- For the glaze, mash ½ cup strawberries and whisk with 2 cups powdered sugar until completely smooth.
- Once the cake has cooled completely, drizzle the strawberry glaze evenly across the top.
- Allow the glaze to set for 15 minutes before slicing into 10 servings.
Notes
- Soften strawberries at room temperature before dicing to help them distribute more evenly throughout the batter.
- Toss diced strawberries in a small amount of flour before adding to the batter to prevent them from sinking during baking.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free flour blend and ensure your other ingredients are gluten-free.
- If fresh strawberries aren’t in season, frozen strawberries work well – just thaw and drain them completely before using to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 33 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 70 mg