Strawberry Pound Cake Recipe
A moist and flavorful strawberry pound cake made with Greek yogurt and fresh strawberries, topped with a sweet strawberry glaze. This classic loaf cake is perfect for dessert or teatime, combining the tanginess of yogurt with the natural sweetness of strawberries and almond extract for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries (about 1 1/4 cups whole)
Glaze:
- 1/2 cup smashed strawberries (about 1 cup whole)
- 2 cups powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and spray an 8 or 9-inch loaf pan with non-stick cooking spray to prepare it for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Mix wet ingredients: In a large mixing bowl, combine the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir until smooth and fully blended.
- Combine wet and dry: Slowly add the dry ingredients into the wet ingredients mixture, stirring gently just until incorporated to avoid overmixing the batter.
- Add strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter. Then, spoon the batter into the prepared loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Cool and glaze: Remove the cake from the oven and let it sit in the pan for 10 minutes. Then transfer it to a cooling rack. While cooling, prepare the glaze by mixing the smashed strawberries with the powdered sugar until smooth.
- Apply glaze: Pour the strawberry glaze evenly over the cooled cake and allow it to set before slicing and serving.
Notes
- Use fresh strawberries for best flavor and texture in both the cake and glaze.
- Do not overmix the batter to keep the cake light and tender.
- Allow the cake to cool completely before glazing to ensure the glaze sets properly.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake can be frozen for up to 1 month; thaw in the refrigerator before glazing.
Keywords: strawberry pound cake, Greek yogurt cake, strawberry glaze cake, moist pound cake, dessert loaf cake, almond extract cake
Find it online: https://islawhite.com/strawberry-pound-cake-recipe/
