Description
This Strawberry Bundt Pound Cake is moist, tender, and bursting with fresh strawberry flavor. Perfect for brunch, dessert, or afternoon tea, it features a buttery crumb and a subtle vanilla aroma. Tossed strawberries ensure every bite is packed with fruity goodness. Optional glaze adds a sweet, glossy finish. Baking this cake fills your kitchen with warmth and comfort, making it an ideal treat to share with family and friends.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup sour cream
- 1 1/2 cups diced strawberries
- 2 tbsp flour (for strawberries)
- Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F), grease and flour bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar. Add eggs one at a time.
- Mix in vanilla and almond extract.
- Fold in dry ingredients alternated with sour cream.
- Gently fold in floured strawberries.
- Pour batter into pan and smooth top.
- Bake 55–65 mins until toothpick comes out clean.
- Cool 15 mins, then invert onto wire rack.
- Optional: Drizzle glaze over cooled cake.
Notes
Toss strawberries in flour to prevent sinking. Ensure butter and eggs are room temperature. Cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg