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–+ servings
Strawberry Pound Cake

Moist Strawberry Pound Cake: A Slice of Spring Bliss

Delight in this Strawberry Pound Cake; a moist blend of tender cake and fresh strawberries, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free 1-to-1 flour blend may be used but results may vary.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • ½ teaspoon Salt Balances sweetness.
  • 1 cup Plain Greek Yogurt Sour cream can serve as an alternative.
  • 1 cup Granulated Sugar Sweetens the batter.
  • 3 large Eggs Binds ingredients together.
  • 1 teaspoon Almond Extract Can be substituted with vanilla or lemon extract.
  • ⅓ cup Vegetable Oil Introduces moisture.
  • 1 cup Diced Fresh Strawberries Lightly coating with flour helps prevent sinking.
For the Glaze
  • ½ cup Crushed Strawberries Adds intense strawberry flavor.
  • 1 cup Powdered Sugar Thickens the glaze.

Equipment

  • 8 or 9-inch loaf pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the loaf pan.
  2. Combine flour, baking powder, and salt in a bowl and whisk together.
  3. In a separate bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Fold in the diced strawberries carefully.
  6. Pour the batter into the greased loaf pan and bake for about 50 minutes.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  8. Make the glaze by mixing crushed strawberries and powdered sugar until smooth.
  9. Pour the glaze over the cooled cake and let set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 150IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid overmixing the batter. Store leftover cake in an airtight container for up to two days.

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