Strawberry Pound Cake with Strawberry Glaze

Strawberry Pound Cake with Strawberry Glaze

Ingredients:

For the Pound Cake:

• All-purpose flour: 2 cups
• Baking powder: 1 tsp
• Salt: ½ tsp
• Unsalted butter: 1 cup (2 sticks), softened
• Sugar: 1 ¾ cups
• Eggs: 4
• Vanilla extract: 2 tsp
• Buttermilk: ½ cup
• Fresh strawberries: 1 cup, diced
• Strawberry jam (optional): ¼ cup, swirled into the batter

For the Strawberry Glaze:

• Powdered sugar: 1 cup
• Strawberry puree: 2–3 tbsp (blend fresh strawberries)
• Lemon juice: 1 tsp

For Garnish:

• Fresh strawberries: Whole and sliced

Instructions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease a loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Make the Batter:
   • In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Do not overmix.
4. Add the Strawberries:
   • Fold in the diced strawberries gently. If using strawberry jam, swirl it into the batter.
5. Bake:
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze:
   • In a bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth.
   • Adjust the thickness of the glaze by adding more powdered sugar or puree as needed.
7. Decorate and Serve:
   • Drizzle the glaze over the cooled pound cake, letting it drip down the sides.
   • Garnish with whole and sliced fresh strawberries.
   • Slice and serve.