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Strawberry Pound Cake

Strawberry Pound Cake

  • Author: sofia
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Approximately 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in a slice of this delightful Strawberry Pound Cake, where moistness meets the sweet essence of fresh strawberries. This easy-to-make treat is perfect for any occasion, from afternoon tea to festive gatherings. With a tender crumb and a burst of fruity flavor, it’s sure to impress your guests and satisfy your cravings. The combination of butter and sour cream guarantees lasting moisture, while the bright notes of lemon elevate the taste. Enjoy it plain or dress it up with whipped cream or fresh berries for an extra special touch!

Ingredients

Scale
  • 2 1/4 cups all purpose flour (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (softened at room temperature)
  • 1 large egg (+ 1 egg yolk, at room temperature)
  • 1/2 cup full fat sour cream (at room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups diced fresh strawberries
  • 2 teaspoons lemon juice (freshly squeezed)
  • 1 cup diced strawberries
  • 2 tablespoons granulated sugar
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 2/3 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper.
  2. In a bowl, whisk together 2 cups of flour, baking powder, and salt; set aside.
  3. In a stand mixer, beat granulated sugar and softened butter until pale and creamy (about 5 minutes).
  4. Add eggs one at a time, mixing until just combined.
  5. Blend in half of the sour cream and vanilla extract before alternating with flour mixture until fully incorporated.
  6. Toss diced strawberries with lemon juice and remaining flour; fold into batter gently.
  7. Pour three-quarters of the batter into the loaf pan, layer with strawberries, then top with remaining batter.
  8. Bake for 60–65 minutes or until a toothpick comes out clean. Let cool in the pan for an hour before transferring to a wire rack.

Nutrition

  • Serving Size: 1 slice (70g)
  • Calories: 250
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: For added flavor, consider using almond extract alongside vanilla. If you prefer a gluten-free version, substitute all-purpose flour with gluten-free baking mix.

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