Strawberry Pound Cake with Sweet Glaze
A luscious dessert that captures the essence of spring and summer with fresh strawberries and a sweet glaze.
Equipment
- Loaf Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients for Cake
- 1 cup Unsalted Butter, softened (2 sticks)
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Fresh Strawberries, hulled and chopped
Ingredients for Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
- Gently fold in the chopped strawberries using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. It can be made a day in advance for better flavor.