Easy Strawberry Pound Cake with Fresh Strawberry Glaze
A comforting homemade pound cake infused with fresh strawberries and topped with a luscious strawberry glaze, perfect for any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour provides structure
- 2 teaspoons baking powder leavening agent
- 0.5 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup plain Greek yogurt adds moisture
- 1 cup granulated sugar sweetens and contributes to texture
- 3 large eggs binds ingredients
- 1.5 teaspoons almond extract adds flavor
- 0.5 cup vegetable oil keeps the cake moist
Fruits
- 1 cup diced fresh strawberries adds flavor and texture
- 0.5 cup crushed strawberries for glaze for sweetness and flavor
Glaze Ingredients
- 2 cups powdered sugar for the glaze consistency
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C) and prepare your 9x5-inch loaf pan by lightly greasing it with oil or cooking spray.
- In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
- In a separate bowl, whisk together the plain Greek yogurt, granulated sugar, and eggs until smooth.
- Add the almond extract and vegetable oil to the yogurt mixture, then stir gently to combine.
- Gradually add the dry flour mixture to the wet ingredients, mixing gently with a rubber spatula until just combined.
- Fold in the diced fresh strawberries carefully.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan in the preheated oven and bake until golden brown and a toothpick inserted into the center comes out clean, about 50-55 minutes.
- Allow the cake to cool in the pan for a few minutes before transferring it to a cooling rack.
Making the Glaze
- In a bowl, combine the crushed strawberries with the powdered sugar and mix until smooth.
- Once the cake is completely cooled, drizzle the strawberry glaze over the top.
Notes
Store the pound cake at room temperature in an airtight container for up to three days or refrigerate for about a week. To freeze, wrap in plastic wrap and aluminum foil; it can last for about three months.