Description
This homemade strawberry pound cake is rich, buttery, and studded with fresh strawberries, then finished with a stunning strawberry glaze. It’s a delightful treat perfect for summer gatherings, brunch, or a special dessert.
Ingredients
- 2¼ cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg + 1 egg yolk, room temperature
- ½ cup full-fat sour cream, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups diced fresh strawberries
- 2 teaspoons fresh lemon juice
- For the Strawberry Glaze:
- 1 cup diced strawberries
- 2 tablespoons granulated sugar
- 3 tablespoons fresh lemon juice
- 2⅔ cups powdered sugar
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk 2 cups flour, baking powder, and salt. Set aside.
3. In a stand mixer, beat sugar and butter for 5 minutes until light and fluffy.
4. Add egg and yolk, beating until just combined.
5. Add half the sour cream and vanilla; mix gently. Add 1 cup of flour mixture; mix. Repeat with remaining sour cream and flour.
6. Toss strawberries with lemon juice, then with remaining ¼ cup flour.
7. Fold 1 cup coated strawberries into batter gently.
8. Pour ¾ of batter into pan. Add remaining berries, then top with remaining batter.
9. Bake 60–65 minutes. Tent with foil if browning too quickly. Let cool in pan 1 hour.
10. For glaze, macerate strawberries with sugar for 10 minutes. Strain to get 3 tbsp juice.
11. Mix strawberry juice with lemon juice and powdered sugar until thick but pourable.
12. Drizzle glaze over cooled cake and let set before slicing.
Notes
- Be sure all ingredients are at room temperature for best texture.
- Do not skip flour coating for strawberries, it prevents them from sinking.
- Cake tastes even better the next day.
- To freeze, wrap individual slices in plastic wrap and freeze up to 3 months.
- Try substituting ½ cup of the flour with almond flour for added flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 56g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 62mg