Strawberry Pound Cake with Strawberry Glaze Recipe
This moist and flavorful Strawberry Pound Cake combines the rich texture of Greek yogurt and vegetable oil with the natural sweetness and freshness of strawberries. Topped with a luscious strawberry glaze, this pound cake is perfect for dessert or a sweet snack, offering a delightful fruity twist on a classic baked treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
Strawberries
- 1 cup diced strawberries (about 1 1/4 cup whole)
- 1/2 cup smashed strawberries (about 1 cup whole)
Glaze
- 2 cups powdered sugar
- 1/2 cup smashed strawberries (from above)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside ready for the batter.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution throughout the batter.
- Mix Wet Ingredients: In a separate large mixing bowl, combine the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Mix well until smooth and fully incorporated.
- Incorporate Dry Ingredients: Slowly add the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and keep the batter light.
- Add Strawberries: Fold in the diced strawberries carefully to distribute them evenly within the batter without breaking them down too much.
- Bake the Pound Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool the Cake: Remove the loaf pan from the oven and allow the cake to sit for 10 minutes. Then, turn the cake out onto a cooling rack to cool completely before adding the glaze.
- Prepare the Glaze: While the cake cools, mix smashed strawberries and powdered sugar in a medium-sized bowl until smooth to create the strawberry glaze.
- Glaze the Cake: Once the cake is fully cooled, pour the prepared strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Do not overmix the batter to keep the cake tender and light.
- If desired, substitute almond extract with vanilla extract for a different flavor profile.
- The glaze can be adjusted in consistency by adding more powdered sugar or smashed strawberries as needed.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Strawberry Pound Cake, Pound Cake, Strawberry Dessert, Greek Yogurt Cake, Almond Extract Cake, Homemade Pound Cake, Summer Dessert
