Description
This Strawberry Pound Cake is a moist, tender loaf bursting with fresh strawberries and complemented by a luscious strawberry glaze. Perfect for dessert or a sweet snack, it combines the richness of yogurt and oil with the lightness of fresh fruit for a delightful treat.
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
Strawberries
- 1 cup diced strawberries (about 1 1/4 cup whole)
- 1/2 cup smashed strawberries (about 1 cup whole)
Glaze
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and prepare an 8 or 9-inch loaf pan by spraying it with non-stick cooking spray. Set it aside for later use.
- Mix Dry Ingredients: In a medium-sized bowl, stir together the all-purpose flour, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate large mixing bowl, combine Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Whisk together until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently until just incorporated. Be careful not to overmix as it can affect the cake’s texture.
- Fold in Strawberries: Gently fold the diced strawberries into the batter ensuring even distribution without crushing them.
- Fill Pan and Bake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake for about 50 minutes or until the center is set and a toothpick inserted comes out clean.
- Cool Cake: Remove the cake from the oven and let it sit for 10 minutes in the pan before turning it out onto a cooling rack to cool completely.
- Prepare Glaze: While the cake cools, mix the smashed strawberries with powdered sugar in a medium bowl to create a smooth glaze.
- Glaze Cake: Once the cake is fully cooled, pour the strawberry glaze over the top and allow it to set before slicing and serving.
Notes
- Ensure not to overmix the batter to keep the cake tender and moist.
- Fresh, ripe strawberries work best for optimal sweetness and flavor.
- The glaze adds extra sweetness and strawberry flavor, but you can adjust the powdered sugar quantity to taste.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- This cake freezes well; wrap tightly and freeze for up to 1 month.
