If you’re looking to brighten up your baking routine, this Moist Strawberry Pound Cake is a delightful treat that combines tender crumb with bursts of fresh strawberry goodness. Infused with creamy Greek yogurt and a touch of almond extract, this cake offers a luscious texture and perfectly balanced flavor. Topped with a sweet strawberry glaze, it’s a beautiful dessert that’s as pleasing to the eye as it is to the palate.
Ingredients
- All-purpose flour – 1 1/2 cups
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Plain Greek yogurt – 1 cup
- Granulated sugar – 1 cup
- Large eggs – 3
- Almond extract – 1 1/2 teaspoons
- Vegetable oil – 1/2 cup
- Diced strawberries – 1 cup (from about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures that your leavening and seasoning are evenly distributed.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures
- Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula. Mix just until combined to keep the pound cake tender—overmixing can cause it to become dense.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter to distribute them evenly without breaking them down too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown on top.
- Cool the Cake
- Remove the pound cake from the oven and allow it to rest in the pan for 10 minutes. Then invert the cake onto a cooling rack and let it cool completely, which helps the glaze adhere better.
- Prepare the Glaze
- Mix the smashed strawberries and powdered sugar in a bowl until smooth and glossy. Adjust the consistency by adding a little more powdered sugar or a splash of water if needed.
- Glaze and Serve
- Once the cake has cooled completely, pour the strawberry glaze evenly over the top. Let it set for about 15 minutes before slicing and serving to savor each sweet bite.
Storage Tips
Store any leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze slices individually wrapped in plastic and foil for up to 3 months.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It’s also delightful for breakfast served with fresh berries and a cup of tea or coffee.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and vibrant color throughout the cake and glaze.
- Do not overmix the batter after adding the dry ingredients; gentle folding ensures a light and tender crumb.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I use frozen strawberries in this recipe?
- Frozen strawberries can be used, but be sure to thaw and drain them well to avoid excess moisture, which could affect the cake’s texture.
- Is Greek yogurt necessary, or can I substitute it?
- Greek yogurt adds moisture and a subtle tang. You can substitute with sour cream or plain yogurt, but consistency may slightly vary.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.
- Can I make this cake dairy-free?
- To make it dairy-free, use a plant-based yogurt alternative and ensure your almond extract and other ingredients don’t contain dairy.
- How long will the glaze stay fresh on the cake?
- The strawberry glaze is best consumed within 1-2 days, as it can soften or become watery over time.
- Can I double the recipe?
- Yes, you can double the ingredients and bake in two loaf pans or a larger pan, but adjust baking time accordingly.
- Can this cake be made in mini loaf pans?
- Absolutely! Mini loaves may bake faster; check for doneness after about 30-35 minutes.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity and refreshing twist.
- For a creamy dessert, check out the Classic Vanilla Bundt Cake.
- If you enjoy strawberry treats, you’ll love the Strawberry Shortcake recipe as well.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- 1 loaf pan 8 or 9-inch
- non-stick cooking spray
- medium bowl
- large bowl
- whisk
- cooling rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 1/2 cup vegetable oil
Fruit
- 1 cup diced strawberries from about 1 1/4 cups whole strawberries
Glaze
- 1/2 cup smashed strawberries from about 1 cup whole strawberries
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
- In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Carefully fold the diced strawberries into the batter, ensuring even distribution.
- Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 10 minutes in the pan. Then invert onto a cooling rack and allow to cool completely.
- Combine smashed strawberries and powdered sugar in a medium bowl, mixing until smooth.
- Once the cake is fully cooled, pour the glaze evenly over the top. Allow the glaze to set before slicing and serving.
