Moist Strawberry Pound Cake with Fresh Strawberry Glaze
Bake a delicious and moist Strawberry Pound Cake! This easy loaf cake recipe uses Greek yogurt and oil, features fresh strawberries and almond extract, and is topped with a vibrant strawberry glaze.
Ingredients
(Based on 1x column)
Cake:
- ▢ 1 1/2 cup all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ 1/2 teaspoon salt
- ▢ 1 cup plain Greek yogurt
- ▢ 1 cup granulated sugar
- ▢ 3 large eggs
- ▢ 1 1/2 teaspoon almond extract (or vanilla extract)
- ▢ 1/2 cup vegetable oil
- ▢ 1 cup diced fresh strawberries (from about 1 ¼ cup whole)
Glaze:
- ▢ 1/2 cup smashed fresh strawberries (from about 1 cup whole)
- ▢ 2 cups powdered sugar, sifted
Instructions
1. Prepare Oven and Pan:
- Preheat oven to 350°F (175°C).
- Spray an 8 or 9-inch loaf pan generously with non-stick cooking spray (or grease and flour it well). Set aside.
2. Mix Dry Ingredients:
- In a medium-sized bowl, stir or whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients:
- In a separate, large mixing bowl, whisk together the Greek yogurt, granulated sugar, large eggs, almond extract (or vanilla), and vegetable oil until well combined and smooth.
4. Combine Wet and Dry:
- Pour the dry ingredients into the large bowl containing the wet ingredients.
- Stir gently with a whisk or rubber spatula until the ingredients are just incorporated. Be careful not to overmix; a few small lumps are okay.
5. Fold in Strawberries:
- Gently fold the diced fresh strawberries into the batter using a rubber spatula.
6. Bake the Cake:
- Spoon the batter into the prepared loaf pan and spread it evenly.
- Bake for about 50 minutes, or until the center is set and a wooden skewer or toothpick inserted into the center comes out clean. Check for doneness starting around 45 minutes.
7. Cool the Cake:
- Remove the pan from the oven and let the cake sit in the pan on a wire rack for 10 minutes.
- Carefully invert the cake out of the pan onto the wire cooling rack. Let it cool completely before glazing (at least 1-2 hours).
8. Make the Glaze:
- While the cake is cooling (or once cooled), make the glaze. Wash and hull about 1 cup of fresh strawberries. Mash them well with a fork in a medium-sized bowl until you have about 1/2 cup of smashed berries and juice.
- Add the sifted powdered sugar to the smashed strawberries. Stir well until a smooth, thick, pink glaze forms. If too thick, add a tiny drop of milk or water; if too thin, add more sifted powdered sugar.
9. Glaze and Serve:
- Ensure the pound cake is completely cool. Place it on a serving plate or keep it on the wire rack with parchment underneath to catch drips.
- Pour the fresh strawberry glaze evenly over the top of the cooled cake, allowing it to drip down the sides.
- Let the glaze set for about 15-20 minutes before slicing and serving.