Sweet and Tangy Strawberry Pound Cake
A moist and buttery pound cake combined with sweet and tangy strawberries, perfect for any gathering or cozy evening at home.
Ingredients
For the cake
- 1 cup unsalted butter (room temperature) Make sure it's softened.
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup sour cream Can substitute with plain yogurt for a lighter option.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1.5 cups fresh strawberries (hulled and diced) Ensure they are fresh for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt, and gradually alternate adding this dry mixture with the sour cream to the creamy batter, starting and ending with the flour mixture.
- Stir in the vanilla extract and mix until smooth, then gently fold in the diced strawberries.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients, ensure strawberries are fresh, and do not overmix the batter. Tightly wrap leftovers in plastic wrap or foil; lasts 2-3 days at room temperature or up to a week in the refrigerator. Can be frozen for up to three months.