Delicious Strawberry Pound Cake That Will Brighten Your Day
This Strawberry Pound Cake combines tender cake with vibrant strawberry jam for a delightful dessert.
Equipment
- 9-inch loaf pan
- - Mixing bowls
- Whisk
- - Knife
- - Wire rack
Ingredients
For the Batter
- 1 can Cooking Spray Prevents sticking; butter or oil can also work well.
- 1 oz Freeze-Dried Strawberries Adds concentrated strawberry flavor; fresh strawberries can be used for a milder taste.
- Kosher Salt Balances sweetness; regular salt can be substituted in equal measure.
- 200 g Granulated Sugar The primary sweetener; using brown sugar can deepen the cake's flavor complexity.
- 1/3 cup Light Brown Sugar Adds moisture and caramel notes; can be swapped entirely for granulated sugar.
- 1 Vanilla Bean Seeds scraped, or use 2 tsp. vanilla bean paste.
- 3/4 cup Unsalted Butter Melted; contributes moisture and richness.
- 2 Large Eggs Essential for structure and moisture.
- 3/4 cup Sour Cream Room temperature; brings tang and moisture.
- 1 tsp Pure Vanilla Extract Boosts overall flavor; optional.
- 2 tbsp Fresh Lemon Juice Divided; brightens flavor.
- 180 g All-Purpose Flour Provides structure; gluten-free options available.
- 1 1/2 tsp Baking Powder Essential for rise; ensure freshness.
For the Glaze
- 3/4 cup Confectioners' Sugar Sifted; adds sweetness and texture.
- 2 tbsp Fresh Lemon Juice Enhances glaze flavor.
Instructions
How to Make Strawberry Pound Cake
- Preheat your oven to 350°F (175°C). Prepare a 9-inch loaf pan by coating it with cooking spray or butter.
- In a mixing bowl, combine the granulated sugar and scraped seeds of the vanilla bean.
- In another bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour half of the batter into the loaf pan. Add a layer of strawberry jam, then spoon the remaining batter over it. Swirl the jam through the batter.
- Place the loaf pan in the oven and bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack. Drizzle with glaze made from confectioners' sugar and lemon juice.
Notes
Optional: Garnish with fresh strawberries or whipped cream.