Print

Strawberry Pound Cake

Strawberry Pound Cake fresh with pink glaze
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat with a fruity glaze that’s perfect for spring and summer.

Ingredients

Scale
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoon almond extract
  • 1/2 cup vegetable oil
  • 1 cup diced strawberries (about 1 1/4 cup whole)
  • Glaze:
  • 1/2 cup smashed strawberries (about 1 cup whole)
  • 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.

2. In a medium-sized bowl, stir together flour, baking powder, and salt.

3. In a separate large mixing bowl, mix Greek yogurt, sugar, eggs, almond extract, and oil.

4. Slowly stir in the dry ingredients until just incorporated.

5. Fold in the diced strawberries and spoon the batter into the prepared pan.

6. Bake for about 50 minutes or until the center is set.

7. Remove from oven and let sit for 10 minutes, then turn out onto a cooling rack to cool completely.

8. While the cake is cooling, make the glaze by combining smashed strawberries and powdered sugar in a medium bowl.

9. Once the cake has cooled, pour the glaze over the top.

10. Let the glaze set, then cut and serve.

Notes

This cake is best enjoyed the same day or the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can swap almond extract for vanilla extract if preferred.

Be sure not to overmix the batter once the dry ingredients are added to keep the cake tender.

Nutrition

Find it online: https://paulakitchen.com/strawberry-pound-cake/