Description
A simple recipe for a moist pound cake flavored with fresh strawberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared tube pan.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a glaze, whisk together 1 cup powdered sugar with 2 tablespoons of strawberry juice or milk. Drizzle over the cooled cake.
- You can use frozen strawberries if you thaw them completely and pat them dry before chopping.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 85
Keywords: strawberry pound cake, easy cake, simple dessert, strawberry recipe, tube cake