A Strawberry Pound Cake That’s Rich, Buttery, and Light as a Spring Afternoon
A Strawberry Pound Cake That’s Rich, Buttery, and Light as a Spring Afternoon, perfect for spring gatherings.
Equipment
- stand mixer
- 12-cup bundt cake pan
- mixing bowls
- Silicone spatula
Ingredients
Batter Ingredients
- 8 ounces unsalted butter divided
- 4 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour divided
- 1 pound fresh strawberries trimmed and diced
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preparation
- Place 2 sticks of unsalted butter in a stand mixer bowl. Allow to soften for at least 1 hour.
- Preheat oven to 375ºF and prepare bundt pan with butter and flour paste.
- Whisk together the remaining flour, kosher salt, baking soda, and baking powder.
- Beat granulated sugar with butter until fluffy. Add eggs one at a time and then vanilla.
- Alternate mixing in flour mixture and sour cream until just combined.
- Fold in strawberries gently.
- Transfer batter to prepared pan and smooth the top.
- Bake for about 1 hour, check with a toothpick for doneness.
- Cool for 30 minutes before flipping to cool completely.
- Mix powdered sugar and lemon juice and drizzle over the cooled cake.
Notes
The cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 4 days.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 23gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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