Strawberry Buttermilk Pound Cake
A delightful treat combining fresh strawberries and moist buttermilk, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened to room temperature.
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can substitute with milk mixed with lemon juice or vinegar.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh strawberries, chopped Use fresh strawberries for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and buttermilk.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve on its own or dusted with powdered sugar. Pairs well with whipped cream or vanilla ice cream. Wrap tightly for storage. Can add lemon zest for a citrus twist or use mixed berries.