Name: Strawberry Pound Cake with Strawberry Glaze
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; ½ tsp almond extract (optional for added depth); ½ cup sour cream or Greek yogurt; 2 ½ cups all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup diced fresh strawberries (pat dry with paper towels); 1 ½ cups powdered sugar; 2–3 tablespoons pureed fresh strawberries (strained if desired); ½ tsp lemon juice (for brightness and to cut sweetness); Optional: pinch of salt

Ingredients

Scale

Ingredients

For the Strawberry Pound Cake:

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
½ tsp almond extract (optional for added depth)
½ cup sour cream or Greek yogurt
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup diced fresh strawberries (pat dry with paper towels)

For the Strawberry Glaze:

1 ½ cups powdered sugar
2–3 tablespoons pureed fresh strawberries (strained if desired)
½ tsp lemon juice (for brightness and to cut sweetness)
Optional: pinch of salt

Instructions

Preparation Step 1: Preheat and Prepare Pan

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.

Step 2: Cream Butter and Sugar

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. This helps create a tender crumb.

Step 3: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the vanilla extract and optional almond extract.

Step 4: Mix Dry Ingredients Separately

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 (start and end with flour). Mix on low speed until just combined—do not overmix.

Step 5: Fold in Strawberries and Bake

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. If the top is browning too fast, loosely tent it with foil during the last 15–20 minutes.

Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Step 6: Make the Strawberry Glaze

While the cake cools, prepare 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 by adding more sugar (thicker) or more puree (thinner). It should be pourable but thick enough to coat the cake.

Step 7: Glaze and Serve

Once the cake is fully cooled, pour the glaze generously over the top, letting it drip down the sides for that picture-perfect finish. Garnish with extra fresh strawberries if desired. Slice and serve!

Prep Time: 15 minutes
Cook Time: 65 minutes

Nutrition

Calories: 410
Sugar: 38g
Sodium: 180mg
Fat: 20g
Carbohydrates: 54g
Fiber: 1g
Protein: 5g