Description
A deliciously moist pound cake topped with fresh strawberry glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the cake is baking, combine the strawberry puree, powdered sugar, and lemon juice in a bowl. Mix until smooth.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack. Once completely cool, pour the strawberry glaze over the top, allowing it to drip down the sides.
Notes
- Ensure the butter is fully softened for smoother creaming.
- If the glaze is too thick, add a little more lemon juice until the desired consistency is reached.
- For a richer flavor, substitute half the milk with sour cream or yogurt.
- Feel free to add some chopped strawberries to the batter for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice