Strawberry Pound Cake

This Strawberry Pound Cake delivers the sweet and fresh flavor of strawberries along with the moist and buttery pound cake. It is topped with a sweet strawberry glaze that adds flavor and a beautiful topping!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 261kcal

Author Ellie Haley

Ingredients

For Strawberry Pound Cake:

1 ⅔ cup (200 grams) all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ⅓ cup (260 grams) granulated sugar
11 tablespoons (150 grams) unsalted butter softened
⅔ cup (140 grams) sour cream
2 large eggs
1 teaspoon vanilla extract
zest of 1 lemon
1 tablespoon lemon juice
1 cup (167 grams) strawberries finely diced

For Strawberry Glaze:

1 cup (167 grams) strawberries
1 cup (113 grams) powdered sugar

Instructions

For Strawberry Pound Cake:

Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
In a large bowl combine the granulated sugar, softened butter, and sour cream. Mix until well combined. Add the eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
In a separate bowl combine the flour, baking powder, and salt. Whisk to remove any lumps.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold the diced strawberries into the cake batter. Pour the batter into the prepared pan and bake for 50-60 minutes or until a knife inserted into the center of the cake comes out with only a few moist crumbs. Remove and allow to cool before glazing.
In a small bowl add the strawberries and mash them. Add the powdered sugar and whisk until there are no more lumps of powdered sugar.
Pour the glaze over the strawberry pound cake, slice, and serve.

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