Strawberry Pound Cake with Strawberry Glaze
A delightful and moist pound cake infused with fresh strawberries and topped with a sweet strawberry glaze, perfect for any occasion.
Ingredients
For the Cake
- 1 cup 1 cup (2 sticks) unsalted butter, softened Make sure butter is at room temperature.
- 1.75 cups 1 ¾ cups granulated sugar
- 4 large 4 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- 0.5 tsp ½ tsp almond extract (optional for added depth) Optional for enhancing flavor.
- 0.5 cup ½ cup sour cream or Greek yogurt
- 2.5 cups 2 ½ cups all-purpose flour
- 0.5 tsp ½ tsp baking powder
- 0.5 tsp ½ tsp baking soda
- 0.25 tsp ¼ tsp salt
- 1 cup 1 cup diced fresh strawberries (pat dry with paper towels) Ensure strawberries are patted dry.
For the Strawberry Glaze
- 1.5 cups 1 ½ cups powdered sugar
- 2-3 tablespoons 2–3 tablespoons pureed fresh strawberries (strained if desired)
- 0.5 tsp ½ tsp lemon juice (for brightness and to cut sweetness)
- 1 pinch pinch of salt (optional) Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and optional almond extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with sour cream.
- Gently fold in the diced strawberries using a rubber spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
Making the Glaze
- In a small bowl, whisk together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt (if using). Adjust the consistency as needed.
Glazing and Serving
- Once the cake is fully cooled, pour the glaze generously over the top, letting it drip down the sides. Garnish with extra fresh strawberries if desired. Slice and serve!
Notes
Serve at room temperature for the best taste. Can be paired with whipped cream or ice cream. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.