Strawberry Pound Cake
This traditional-style pound cake is studded with strawberries for summer flair.
Servings: 10
Ingredients
For the strawberries
- 1 cup strawberries chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons cake flour
For the cake
- 1 1/2 cups cake flour (6 1/2 ounces)
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- 1 1/3 cups granulated sugar (10 ounces)
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest optional
For the glaze
- 1 tablespoon reserved strawberry juice
- 1 cup confectioners (powdered) sugar (4 ounces), plus more as needed
- 1 tablespoon fresh-squeezed lemon juice plus more as needed
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F and place an oven rack in the center position. Spray a 8x4-inch loaf pan with baking spray (or use butter) and line the bottom with parchment paper.
- In a bowl, toss the chopped strawberries with the granulated sugar and lemon juice. Set aside to macerate while you prepare the batter.1 cup strawberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice
- Whisk 1 1/2 cups of flour together with the salt and set aside.1 1/2 cups cake flour, 1/2 teaspoon fine sea salt
- In a stand mixer with the paddle attachment, cream the butter on medium speed for 3-5 minutes, until fluffy. While the mixer is running, gradually add the sugar. Continue to mix for 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl after the second egg is incorporated.1 cup unsalted butter, 1 1/3 cups granulated sugar, 4 large eggs
- Add the vanilla (and lemon zest if using), then scrape down the sides of the bowl again. On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined. Do not overmix.2 teaspoons pure vanilla extract, 1 teaspoon lemon zest
- Drain the macerated strawberries, reserving the collected juices for the glaze. You should get approximately 1 tablespoon of strawberry liquid. Pat berries with a paper towel, then toss in a bowl with the remaining 2 tablespoons cake flour. Gently fold the strawberries into the batter.2 tablespoons cake flour
- Pour half the batter into the prepared pan and spread it evenly to the corners of the pan. Add the remaining batter and spread it again.
- Bake for 70-75 minutes, or until the top is golden and a toothpick inserted into the center comes out free of batter. Allow the cake to cool for 10 minutes in the pan and then remove from pan onto a cooling rack. Allow the cake to cool to room temperature.
- Once the cake has cooled to room temperature, whisk together the reserved strawberry juices, confectioners’ sugar, lemon juice, and vanilla until smooth and thick. Whisk in additional sugar or lemon juice until the desired texture is reached. Brush or drizzle the glaze on top of the cooled cake and let set for 10 minutes before serving.1 tablespoon reserved strawberry juice, 1 cup confectioners (powdered) sugar, 1 tablespoon fresh-squeezed lemon juice, 1 teaspoon pure vanilla extract
