Easy strawberry pound cake
Ingredients
- 3 Cup All-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp 1 Salt
- 1 Cup Unsalted butter
- 2 1/4 Cup Granulated Sugar
- 1 tsp Vanilla essence
- 5 large Eggs
- 1 1/2 Cup Strawberries
- 1/3 Cup Milk
For Glaze
- 1 Cup Fresh strawberries
- 2 Cups Granulated sugar
- 3 tbsp Milk
Instructions
- Prepare Dry Ingredients: In a bowl, sift flour, baking powder, and salt. Set aside
- Cream Butter & Sugar: Beat butter and sugar together until fluffy
- Add Eggs: Add eggs one by one, mixing after each. Stir in vanilla.
- Mix Wet & Dry: Alternate adding dry ingredients and milk to the batter. Don’t overmix.
- Add Strawberries: Gently fold in chopped strawberries by hand.
- Bake: Pour into two greased loaf pans. Bake at 350°F (175°C) for 45–50 minutes. Check doneness with a toothpick
- Make Glaze: Muddle strawberries and mix with powdered sugar. Add milk slowly until pourable.
- Glaze Cake: Once cooled, pour glaze over cake. Let it set before slicing.
Pro Tips
- Always use room temperature ingredients.Don’t scoop flour directly—use a spoon and level.Use fresh, ripe strawberries for best flavor.Avoid overmixing for a soft texture.Add milk to glaze slowly to avoid thinning.
Notes
- Strawberries: You can use fresh or frozen strawberries. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Butter: Always use unsalted butter for better control over the cake’s saltiness.
- Flour: For best results, spoon and level the flour instead of scooping directly. Always sift to keep the cake light.
- Baking Time: Ovens vary, so begin checking at 45 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
- Glaze Tip: Add milk one tablespoon at a time to avoid thinning the glaze too much.
- Storing: This cake keeps best at room temperature in an airtight container for 1–2 days. Refrigerate for up to a week or freeze for up to 2 months.