Strawberry Pound Cake
This strawberry pound cake is moist and buttery, studded with pockets of fresh strawberries and topped with a sweet and tangy glaze. Topped with fresh strawberries this cake is the definition of fruity!
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Scale
Pound Cake
- 165g ( 1 1/3 cup) Plain flour (I)
- 1 1/2 tsp Baking powder
- 3 Eggs
- 165g (3/4 cup) Unsalted butter, room temperature
- 165g (3/4 cup) White sugar
- 30g Lemon flesh (1.05 oz)
- Zest of a lemon
- 50g (1/3 cup) Strawberries, diced
- 1 tbsp Plain flour (II)
Glaze
- 130g (1 cup)
- 22g Lemon juice (1 1/2 tbsp)
- 1/4 tsp Vanilla extract
- Strawberries to decorate
Instructions
Pound Cake
- Preheat the oven to 160C/320F
- Line a loaf tin with baking paper
- Beat the butter and sugar together until pale, light and fluffy for 5-6 minutes
- Add the eggs one at a time beating in between each addition
- Beat for a further 2 minutes
- Add lemon zest and flesh, mix until combined
- In a medium sized bowl whisk the flour (I) and baking powder together
- Add the flour mix to the butter and fold until just combined
- Toss the strawberries in flour (II) to coat, then fold into the batter until just combined
- Transfer to the lined tin and bake for 45-50 minutes, or until an inserted skewer comes out clean
- Cool
Glaze
- Combine icing sugar, lemon juice and vanilla extract in a bowl
- Whisk until smooth
- Pour glaze over cooled cake
- Allow the glaze set for 15 minutes, then top with strawberries to decorate
Find it online: https://zhangcatherine.com/strawberry-pound-cake/