Strawberry Pound Cake w/ Strawberry Glaze
This strawberry pound cake is dense and buttery and is made with fresh strawberries, fresh lemon zest, and lemon juice.
Ingredients
For the cake
- ¾ cup Butter softened
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Lemon zest fresh
- 4 Eggs
- ⅓ cup Sour cream
- ⅓ cup Vegetable oil
- 2 tablespoon Lemon juice fresh
- ½ cup Milk Unflavored
- 3 cups Flour AP or cake flour
- 2 teaspoon Baking powder
- 1 ½ cups Strawberries chopped
For the cream cheese strawberry glaze
- 4.5 oz Cream cheese softened
- ⅓ cup Strawberries Finley chopped
- 1 ½ cups Powdered sugar
- 1 teaspoon Lemon zest
- ½ teaspoon Vanilla extract
Instructions
- Preheat the oven to 180c (350f) and prepare a 9 by 5-inch loaf pan with parchment paper.
- In a large mixing bowl, add the room-temperature butter, sugar, lemon zest, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the eggs, and mix until the mixture is well combined.
- Add the sour cream and mix until smooth and creamy. Then gradually add the oil while you are constantly mixing.
- Add ½ of the milk, and ½ of the flour, lemon juice, and baking powder, and mix it until almost combined.
- Add the other half of the flour and milk and mix until just combined.
- Add the chopped strawberries and fold it into the batter with a rubber spatula until the batter is combined.
- Pour the cake batter into the prepared loaf pan and spread it with an offset spatula.
- Bake in a 180c (350f) oven for about 55-60 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool at room temperature for about an hour.
- Meanwhile, make the strawberry cream cheese glaze. In a small mixing bowl, add the chopped strawberries, cream cheese, powdered sugar, lemon zest, and vanilla extract and mix until it's smooth.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in your pound cake. Take your time with this step for the best results.
- Use fresh lemons! the key to a flavorful pound cake is using fresh citrus. Zesting and juicing the lemons yourself will give the cake a vibrant citrus taste.
- For the strawberry glaze, if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency.
- Avoid opening the oven door to check if the cake is ready. This can cause the cake for sinking in the middle.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no lumps.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up.
Nutrition
Calories: 530kcalCarbohydrates: 78gProtein: 8gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 121mgSodium: 384mgPotassium: 160mgFiber: 2gSugar: 30gVitamin A: 763IUVitamin C: 18mgCalcium: 108mgIron: 2mg
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