Strawberry Pound Cake
An easy pound cake recipe perfect for spring
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Category: dessert
Ingredients
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For the cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup strawberry Greek yogurt
- 1 cup chopped strawberries (fresh or frozen)
- 1 teaspoon all purpose flour
For the glaze:
- 1 cup strawberry Greek yogurt
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract and strawberry yogurt and beat until combined.
- Add the flour mixture and beat until just combined.
- In a small bowl mix together the strawberries and the teaspoon flour.
- Gently fold the strawberries into the batter.
- Spread the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- In a medium bowl whisk together the strawberry yogurt, powdered sugar, vanilla extract, lemon juice, and enough milk until the glaze reaches your desired consistency (should be thick, but not too thick).
- Place the cake on a cooling rack over a baking sheet and spread the glaze over the top of the cooled cake.
- Cut the cake and serve. Refrigerate leftovers.
Find it online: https://jesslovesbaking.com/2025/03/17/strawberry-pound-cake/