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Strawberry Pound Cake

Strawberry pound cake with dense, tender crumb and ribbons of fresh strawberry throughout, baked in a loaf pan and finished with a bright lemon glaze. Slices are drizzled and garnished with fresh strawberries for a bakery-style look and moist texture.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake batter
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter, softened Use unsalted or salted; keep it at room temperature.
  • 1.5 cup granulated sugar
  • 4 eggs
  • 0.5 cup sour cream
  • 0.5 cup fresh strawberry puree Blend fresh strawberries into a puree.
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced Fold in after mixing for visible strawberry pieces.
Lemon glaze
  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 0.25 cup water
  • 1 Fresh strawberries for garnish Slice or dice for topping before serving.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep and mix the batter
  1. Preheat oven to 325°F and grease a 9x5 inch loaf pan.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined, with no visible lumps.
  3. Beat butter and granulated sugar until light and fluffy, about 3 minutes, and visibly paler.
  4. Add eggs one at a time and beat well after each addition until the mixture looks smooth.
  5. Alternate adding the flour mixture and the sour cream mixed with fresh strawberry puree, beginning and ending with flour, mixing just until incorporated.
  6. Stir in vanilla extract, then gently fold in fresh strawberries, diced, so the batter keeps streaks and pieces.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake at 325°F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely so the loaf doesn’t steam.
Glaze and garnish
  1. Whisk powdered sugar with fresh lemon juice and water until smooth and pourable, with no dry pockets.
  2. Drizzle the glaze over the cooled cake in thin ribbons, then garnish with fresh strawberries for garnish.

Notes

For best texture, use room-temperature butter and avoid overmixing after adding the flour and strawberry puree. Store covered in the refrigerator up to 4 days; bring slices to room temperature for the most tender crumb. Freezing is yes: wrap cooled slices tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, you can use Greek yogurt in place of sour cream for a slightly tangier flavor and similar moisture.