Description
A tender and moist strawberry pound cake, perfect for cozy occasions, filled with nostalgia and flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and cool on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla for the glaze, drizzle it over the cooled cake, and enjoy!
Notes
This cake can be made up to two days in advance. Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg