Strawberry Pound Cake
This strawberry pound cake is a soft, moist, and fragrant loaf made with Greek yogurt and fresh berries, finished with a naturally pink strawberry glaze. One bowl, simple ingredients, and a whole lot of comfort.
Equipment
- Loaf pan (8 or 9-inch)
- Mixing Bowls
- Whisk or spatula
- Oven
- Wire Rack
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt full-fat preferred
- 1 cup sugar
- 3 large eggs
- 1 1/2 tsp almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries fresh
For the Glaze
- 1/2 cup smashed strawberries fresh preferred
- 2 cups powdered sugar sifted for smooth glaze
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, whisk the Greek yogurt, sugar, eggs, almond extract, and oil until smooth.
- Gently fold the dry ingredients into the wet mixture just until combined — do not overmix.
- Fold in the diced strawberries carefully, distributing evenly.
- Pour the batter into the loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mash the strawberries and mix with powdered sugar until smooth. Adjust consistency as needed.
- Once the cake is fully cooled, drizzle the glaze on top and let it set before slicing.
Notes
For best results, use fresh strawberries and full-fat Greek yogurt. Glaze only once the loaf is fully cooled. Store airtight for up to 3–4 days or freeze (unglazed) for up to 2 months.