Decadent Strawberry Pound Cake with Sweet Swirls and Glaze
This Strawberry Pound Cake is a must-bake dessert featuring fresh strawberries and a tangy glaze for a delightful summer treat.
Equipment
- - 9x5-inch loaf pan
- - Mixing bowls
- Whisk
- - Measuring cups
- Spatula
- - Oven
Ingredients
For the Cake
- 1 can Cooking Spray to prevent sticking
- 1 cup Freeze-Dried Strawberries ground into powder
- 1/2 cup Strawberry Jam not jelly
- 1 teaspoon Kosher Salt enhances flavor
- 1 cup Granulated Sugar primary sweetener
- 1/2 cup Light Brown Sugar adds caramel flavor
- 1 each Vanilla Bean or 2 teaspoons vanilla extract
- 1/2 cup Unsalted Butter melted and at room temperature
- 3 large Large Eggs at room temperature
- 1/2 cup Sour Cream or plain Greek yogurt
- 1 teaspoon Pure Vanilla Extract elevates flavor
- 1 tablespoon Fresh Lemon Juice to brighten flavor
- 2 cups All-Purpose Flour measure accurately
- 1 tablespoon Baking Powder must be fresh
- 1 cup Confectioners’ Sugar sifted for glaze
Instructions
How to Make Strawberry Pound Cake
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray.
- Whisk together the flour, baking powder, and kosher salt in a medium bowl.
- In a large bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until creamy.
- Add the room temperature eggs one at a time, along with the sour cream, vanilla extract, and fresh lemon juice. Whisk until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Gently fold the ground freeze-dried strawberry powder into the batter.
- Pour half of the batter into the prepared pan, then spread a layer of strawberry jam on top. Top with the remaining batter and swirl lightly.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Serve warm with a light dusting of powdered sugar for an added touch of elegance.