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Strawberry Pound Cake Recipe

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4.9 from 135 reviews

This Easy Strawberry Pound Cake is a moist and flavorful treat perfect for any occasion. Infused with fresh strawberries and almond extract, it delivers a delightful fruity twist on a classic pound cake. Topped with a luscious strawberry glaze, this cake strikes the perfect balance between sweetness and tang, making it a crowd-pleaser for breakfast, dessert, or snack.

Ingredients

Cake Ingredients

  • 1.5 cups all purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1.5 teaspoons almond extract
  • 0.5 cup vegetable oil
  • 1 cup diced fresh strawberries

Glaze Ingredients

  • 0.5 cup crushed strawberries
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease an 8 or 9 inch loaf pan with nonstick spray for easy release.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
  3. Whisk Wet Ingredients: In a separate large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well incorporated.
  4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients and gently stir just until combined, being careful not to overmix.
  5. Add Strawberries: Gently fold the diced fresh strawberries into the batter, ensuring even distribution.
  6. Pour Batter into Pan: Transfer the strawberry-infused batter to the prepared loaf pan and spread it evenly.
  7. Bake: Bake the cake for about 50 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
  8. Cool Cake: Let the cake rest in the pan for 10 minutes to set, then remove it from the pan and allow it to cool completely on a wire rack.
  9. Prepare Glaze: Mix the crushed strawberries with powdered sugar until smooth to create the strawberry glaze.
  10. Glaze and Serve: Once the cake is fully cooled, pour the glaze evenly over the top. Let it set before slicing and serving to enjoy the perfect strawberry pound cake.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture in the cake and glaze.
  • Ensure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
  • You can substitute almond extract with vanilla extract if preferred.
  • For a gluten-free version, use a gluten-free all-purpose flour blend.
  • This pound cake keeps well stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

Find it online: https://forkvista.com/strawberry-pound-cake-recipe/