Strawberry Pound Cake

Embark on a journey of decadence with our Strawberry Pound Cake recipe. Bursting with the vibrant flavors of fresh strawberries and delicately balanced sweetness, this delightful treat is sure to captivate your taste buds. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this recipe promises to deliver pure bliss in every bite.

Ingredients:

For the Cake:

• 1 1/2 cups All-Purpose Flour
• 1 cup Sugar
• 1 cup Plain Greek Yogurt
• 1/2 cup Vegetable Oil
• 3 Large Eggs
• 2 teaspoons Baking Powder
• 1 1/2 teaspoons Almond Extract
• 1/2 teaspoon Salt
• 1 cup Diced Strawberries (equivalent to about 1 1/4 cups whole strawberries)

For the Glaze:

• 2 cups Powdered Sugar
• 1/2 cup Smashed Strawberries (approximately 1 cup whole)

Instructions:

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray. Set aside.
2. Mixing the Batter: In a large mixing bowl, combine the sugar, Greek yogurt, vegetable oil, eggs, almond extract, and salt. Whisk until smooth and well combined.
3. Incorporating Dry Ingredients: Gradually add the all-purpose flour and baking powder to the wet ingredients, mixing until just combined. Be careful not to overmix.
4. Adding Strawberries: Gently fold in the diced strawberries into the batter until evenly distributed.
5. Baking the Cake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cooling and Glazing: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Meanwhile, prepare the glaze by mixing the powdered sugar and smashed strawberries until smooth.
7. Glazing the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Cook Notes and Variations:

• For added texture, consider incorporating chopped nuts such as almonds or pecans into the batter.
• If you prefer a stronger almond flavor, you can increase the amount of almond extract to suit your taste preferences.
• Experiment with different types of berries such as blueberries or raspberries for a variation of this recipe.

Keto and Low-Carb Versions:

• To make a keto-friendly or low-carb version of this cake, you can substitute the all-purpose flour with almond flour or coconut flour. Keep in mind that you may need to adjust the quantity of flour and other ingredients to achieve the desired consistency.
• For the glaze, use a powdered sugar substitute such as powdered erythritol or a keto-friendly sweetener. You can also omit the glaze altogether and simply dust the cake with powdered sweetener for a lighter option.

In conclusion, our Strawberry Pound Cake is a delightful indulgence that perfectly balances sweetness and freshness. With its moist and tender crumb studded with juicy strawberries, this cake is a true testament to the beauty of homemade baking. Whether enjoyed as a morning treat with a cup of coffee or as a dessert after dinner, this recipe is sure to become a household favorite. So, gather your ingredients and let the aroma of strawberries fill your kitchen as you embark on a journey of pure culinary bliss.

FAQs (Frequently Asked Questions): Q: Can I use frozen strawberries instead of fresh? A: Yes, you can use frozen strawberries in this recipe. However, make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

Q: Can I use sour cream instead of Greek yogurt? A: Yes, sour cream can be used as a substitute for Greek yogurt in equal amounts. It will yield a slightly different flavor but will still result in a moist and delicious cake.

Q: How should I store leftovers? A: Leftover cake can be stored at room temperature in an airtight container for up to 2-3 days. Alternatively, you can refrigerate the cake to extend its freshness for up to a week.

Q: Can I freeze the cake? A: Yes, you can freeze the unfrosted cake for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw the cake overnight in the refrigerator before serving.