Description
My Strawberry Pound Cake in Loaf Pan is buttery, moist, and full of fresh strawberry flavor. Perfect for breakfast, teatime, or dessert, this loaf cake is simple to make and full of love.
Ingredients
Scale
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs, at room temperature
- 250g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 120ml whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 200g fresh strawberries, hulled and chopped
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Sift together flour, baking powder, and salt; fold into butter mixture.
- Mix in milk, vanilla, and lemon zest.
- Gently fold in chopped strawberries.
- Pour into loaf pan and smooth top.
- Bake 50–60 minutes until a skewer comes out clean.
- Cool in pan 15 min, then transfer to wire rack before slicing.
Notes
Use room temperature ingredients for even mixing. Fold strawberries gently to prevent batter turning pink. Bake in a lined pan for easy removal. Store airtight; freezes well up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg