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Strawberry Pound Cake

Strawberry pound cake with a golden, dense crumb studded with diced fresh strawberries and finished with a vivid pink strawberry glaze that drips down the ridges. This Southern-style loaf Bundt cake bakes until a toothpick comes out clean, then gets a smooth glaze that sets before slicing.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup butter softened (about 3 sticks)
  • 2.5 granulated sugar
  • 6 eggs large
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 1.5 cup fresh strawberries diced small and patted dry
Strawberry glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh strawberry juice or puree
  • 1 tbsp lemon juice

Equipment

  • 1 Bundt pan

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F and generously grease and flour a Bundt pan.
  2. Beat the softened butter and granulated sugar until very light and fluffy.
  3. Add the eggs one at a time, beating after each addition.
  4. Mix together the all-purpose flour, baking soda, and salt, then alternate mixing in the flour mixture with the sour cream.
  5. Stir in the vanilla extract and strawberry extract until combined.
  6. Fold in the diced fresh strawberries.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 60-70 minutes, until a toothpick comes out clean.
  9. Cool the cake in the pan for 15 minutes, then invert and remove it to cool completely.
Glaze and serve
  1. Whisk the powdered sugar, fresh strawberry juice or puree, and lemon juice until smooth.
  2. Pour the glaze over the completely cooled cake, letting it drip down the ridges.
  3. Let the glaze set before slicing, then garnish with fresh strawberries.

Notes

Pro tip: Pat the diced fresh strawberries dry so they don’t sink and turn the crumb soggy. Store tightly covered in the refrigerator for up to 4 days; freeze unfrosted cake for up to 2 months, thaw and glaze after. For a lighter option, substitute low-fat sour cream for the regular sour cream without changing bake time.