Strawberry Pound Cake delight moist crumb juicy berries and rich vanilla finish easy prep bakeryquality result shareable dessert idea
Ingredients
Scale
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1/2 cup whole milk
1/2 cup sour cream or plain yogurt
2 teaspoons vanilla extract
2 cups diced fresh strawberries
1 tablespoon lemon zest
Glaze (optional): 1 cup powdered sugar
Glaze (optional): 2–3 tablespoons fresh lemon juice or milk
Instructions
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, or grease well and dust with flour.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large mixer or with a hand mixer, beat the softened butter and sugar on medium speed until light, fluffy, and pale in color—about 3–4 minutes.
Add the eggs one at a time, beating well after each addition until glossy and a bit thick.
Beat in sour cream (or yogurt), vanilla, and lemon zest if using. Scrape down the bowl to ensure even incorporation.
With the mixer on low, add the dry ingredients in three additions, alternating with the milk. Start and end with the dry ingredients; mix just until the batter comes together.
Gently fold in the diced strawberries until evenly distributed but not crushed.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the cake browns too quickly, tent with foil for the last 10–15 minutes.
Cool in the pan for 15 minutes, then transfer to a rack to finish cooling. If using glaze, whisk together powdered sugar and lemon juice or milk until smooth, then drizzle over the cooled cake.
Notes
A soft, buttery strawberry pound cake studded with fresh strawberries and brightened with lemon zest, finished with a light lemon glaze.
