Description
This Strawberry Pound Cake is a moist and flavorful dessert featuring tender crumb and fresh strawberries integrated into the batter as well as a luscious strawberry glaze. Made with Greek yogurt for added richness and almond extract for a subtle nutty flavor, this pound cake is perfect for any occasion, delivering a delightful balance of sweetness and fruitiness in every slice.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 ½ teaspoons almond extract
- ½ cup vegetable oil
Fruit
- 1 cup diced strawberries
- ½ cup smashed strawberries
Glaze
- 2 cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan with non-stick spray to prevent the cake from sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix wet ingredients: In a large bowl, stir together the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well combined.
- Incorporate dry into wet: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Add strawberries: Carefully fold in the diced strawberries to evenly distribute them throughout the batter without breaking them down too much.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean and the cake is set.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare glaze and finish: In a small bowl, mix the smashed strawberries with the powdered sugar until smooth to create a strawberry glaze. Drizzle this glaze over the cooled pound cake before serving.
Notes
- Be careful not to overmix the batter to keep the pound cake tender.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free version, ensure almond extract is replaced with vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
