Description
A moist and tender pound cake bursting with fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 227 g (1 cup) unsalted butter, room temperature
- 400 g (2 cups) granulated sugar
- 4 large eggs, room temperature
- 240 g (1 cup) full-fat sour cream
- 2 tsp (10 ml) pure vanilla extract
- 340 g (about 2 cups) diced fresh strawberries
- 200 g (1 2/3 cups) powdered sugar
- 30–45 ml (2–3 tbsp) milk or cream
Instructions
- Prep the strawberries: Toss 340 g diced strawberries with 12 g granulated sugar and 5 ml lemon juice. Let sit 15–20 minutes, then drain most of the liquid.
- Preheat oven to 175°C (350°F) and grease a 9 x 5-inch loaf pan.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Cream the butter and sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating after each addition, then stir in vanilla.
- Alternately add dry ingredients and sour cream, mixing until just combined.
- Fold in the macerated strawberries gently.
- Transfer batter to prepared pan and smooth the top.
- Bake for 55–65 minutes, checking doneness at 50 minutes.
- Cool in the pan for 20–30 minutes, then unmold and cool completely. Glaze with a mixture of powdered sugar, milk, and reserved strawberry juice.
Notes
For a lighter loaf, replace half the butter with neutral oil. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg