Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain Greek yogurt
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 1/2 teaspoons almond extract
08 -
1/2 cup vegetable oil
→ Fruit
09 -
1 cup diced strawberries (from about 1 1/4 cups whole strawberries)
→ Glaze
10 -
1/2 cup smashed strawberries (from about 1 cup whole strawberries)
11 -
2 cups powdered sugar
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
05 -
Carefully fold the diced strawberries into the batter, ensuring even distribution.
06 -
Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
07 -
Remove from oven and let rest for 10 minutes in the pan. Then invert onto a cooling rack and allow to cool completely.
08 -
Combine smashed strawberries and powdered sugar in a medium bowl, mixing until smooth.
09 -
Once the cake is fully cooled, pour the glaze evenly over the top. Allow the glaze to set before slicing and serving.
# Extra Tips:
01 -
To avoid a dense texture, do not overmix the batter once dry and wet ingredients are combined.