Strawberry Pound Cake

Embark on a baking adventure with this Strawberry Pound Cake, where the sweetness of fresh strawberries meets the rich, buttery texture of classic pound cake. Perfect for any season but especially wonderful during strawberry season, this cake brings a burst of freshness and flavor to your table. It’s ideal for family gatherings, afternoon teas, or as a special treat to brighten your day.

Ready to bake something beautifully simple yet impressively delicious? Let’s whip up this delightful cake that’s sure to be loved by all.

Luscious and Fruity: Your New Favorite Dessert

This Strawberry Pound Cake isn’t just a dessert; it’s an experience in every slice, combining the moistness of pound cake with the juicy sweetness of fresh strawberries, enhanced by a hint of lemon zest. It’s a perfect balance of flavors that’s both refreshing and comforting.

Here’s how you can achieve that perfect crumb and fresh flavor, complete with tips to make sure your cake turns out moist and flavorful.

Pro Tips for Perfect Strawberry Pound Cake:

1. Cream Thoroughly: Start by creaming the butter and sugar until really light and fluffy to create a good base for your cake.
2. Add Eggs One at a Time: Incorporate the eggs one at a time to ensure each is fully blended into the batter, providing structure and stability.
3. Alternate Dry and Wet Ingredients: Alternating between the flour mixture and sour cream prevents the batter from curdling and maintains a smooth consistency.
4. Fold in Strawberries Gently: Be gentle when folding in the strawberries to avoid crushing them, which allows their distinct texture to remain intact throughout the cake.
5. Don’t Overbake: Keep an eye on the baking time and check the cake towards the end to avoid overbaking, which can dry it out.

Strawberry Pound Cake Recipe:

• Preparation time: 20 minutes
• Cooking time: 60-70 minutes
• Servings: 12
• Equipment: 10-inch bundt pan, mixer, mixing bowls

This cake is a delightful way to enjoy the essence of strawberries in a rich, dense form that’s perfect for any dessert table.

Ingredients:

• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 1/2 cups fresh strawberries, chopped
• Zest of 1 lemon

Directions:

1. Prep and Preheat: Grease and flour a 10-inch bundt pan. Preheat your oven to 325°F (165°C).
2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate Additions: Gradually add the flour mixture to the creamed mixture alternately with the sour cream, starting and ending with the flour mixture.
6. Fold in Strawberries and Lemon Zest: Gently fold in the strawberries and lemon zest.
7. Bake: Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Ready to Serve!

Your Strawberry Pound Cake is now ready to slice and enjoy. This cake offers a delicious combination of dense, buttery pound cake with the fresh zing of strawberries and lemon, making it a perfect treat for any occasion. Serve it as is, or enhance it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch. Enjoy the delightful contrast of flavors and textures that this cake brings to every bite!

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