Description
A delightful pound cake infused with the essence of strawberries and topped with a luscious glaze, perfect for summer gatherings.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour your bundt or loaf pan.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy for about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth.
- In another bowl, sift together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the creamed butter mixture, beginning and ending with dry ingredients.
- Fold in the strawberry preserves and finely chopped fresh strawberries.
- Pour the batter into the prepared pan and level the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
- For the glaze, whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth; drizzle over cooled cake.
Notes
For best results, ensure that butter and eggs are at room temperature before starting. The cake can be baked a day in advance for enhanced flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg