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Strawberry Pound Cake

Strawberry Pound Cake

 

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

  • Total Time: 48 minute
  • Yield: 12 1x

Ingredients

Scale

 

  • 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

Instructions

 

  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.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes