Strawberry Pound Cake
Ingredients
The cake
-
2½
cups
fresh strawberries, hulled and finely chopped
-
12
ounces
unsalted butter, softened
-
1¾
cups
granulated sugar
-
5
large
eggs
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
¾
cup
sour cream
-
1
teaspoon
strawberry extract
-
1
teaspoon
vanilla extract
-
2-3
teaspoons
red food coloring
The glaze
-
2-3
tablespoons
reserved strawberry puree
-
1
tablespoon
lemon or strawberry extract
-
½
cup
powdered sugar
Instructions
- Blend strawberries until smooth and boil in a saucepan until reduced by half, reserving some puree for the glaze.
- Preheat the oven to 300°F (150°C) and grease a tube pan.
- Cream butter and sugar until fluffy, then add eggs gradually, beating well after each addition.
- Mix in flour, baking soda, baking powder, and salt, then add sour cream, strawberry extract, and vanilla extract.
- Fold in pureed strawberries and food coloring until well combined.
- Pour batter into the prepared pan and bake for 60-70 minutes until a tester comes out clean.
- For the glaze, whisk together remaining strawberry puree, extract, and powdered sugar until smooth.
- Pour the glaze over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
10
Calories
801
Total fat
34g
Total carbohydrates
113g
Total protein
12g
Sodium
426mg
Cholesterol
177mg
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