Strawberry pound cake is a simple but classy dessert that is perfect for strawberry season. Adding a strawberry glaze made of only three ingredients makes this dessert taste even better.
INGREDIENTS
– 3 cups cake flour spooned & leveled (345 grams)– ½ cup freeze-dried strawberry powder (40 grams) see recipe note– 1 teaspoon baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1 cup unsalted butter softened (230 grams)– 2 cups granulated sugar (400 grams)
INGREDIENTS
– 4 large eggs at room temperature– ¼ cup canola or vegetable oil (60 ml)– 2 teaspoons pure vanilla extract– 1 teaspoon strawberry extract– 6 to 8 drops red liquid food coloring or a small squeeze of red gel coloring– 1 cup sour cream at room temperature (240 grams)
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Nonstick cooking spray a 10-inch (10–12-cup) bundt pan and set aside. In a large bowl, combine cake flour, ½ cup freeze-dried strawberry powder (40 grammes), baking powder, baking soda, and salt. Set aside.
1
Mix the butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed until smooth. Slowly add granulated sugar to the mixer on low. Mix on medium speed for 5 minutes until all the sugar is incorporated and the mixture is light and fluffy.
2
Stop to scrape the bowl bottom and sides after adding each egg. Oil, vanilla, strawberry, and red food colouring should be mixed. Add dry ingredients twice on low speed, alternating with sour cream. Avoid overmixing the batter by mixing each addition until combined.
3
To make sure everything is well mixed, scrape the bottom and sides of the bowl with a rubber spatula. Cover the bundt pan with foil and pour the batter into it. Spread it out evenly.
4
Bake until a toothpick inserted into the cake comes out clean, 55–70 minutes. Let cool in the pan for 30 minutes after removing from the oven. Loosen the cake with a knife, then carefully remove it from the pan and cool on a wire rack.
5
Mix powdered sugar, strawberry powder, and hot water in a large bowl until no lumps remain. Increase powdered sugar if the icing is too thin. Add water if icing is too thick. Drizzle the icing on the cake and let it firm up for 10–15 minutes.