Description
This Strawberry Glazed Pound Cake is soft, buttery, and topped with a fresh strawberry glaze. Perfect for brunch, afternoon tea, or dessert, it’s easy to prepare and sure to impress. The tender cake pairs beautifully with sweet, fruity glaze, creating a classic yet modern treat for family gatherings or special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1–2 tablespoons water (if needed)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
- Pour batter into pan; bake for 60–70 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
- Blend macerated strawberries with powdered sugar and lemon juice. Adjust consistency with water if needed.
- Pour glaze over cooled cake; let set 10–15 minutes before slicing and serving.
Notes
- Use softened butter for a tender crumb.
- Don’t overmix the batter to keep the cake fluffy.
- Macerate strawberries to intensify glaze flavor.
- Store cake with glaze in the fridge up to 3 days.
- Slice and freeze for up to a month for make-ahead servings.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg