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Strawberry Pound Cake

Strawberry pound cake with a dense, tender crumb and ribbons of fresh strawberry throughout. Baked in a loaf pan and finished with a quick lemon glaze that soaks in for a soft, sliceable texture.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Flour mixture
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 1 cup butter, softened
  • 1.5 cup granulated sugar
  • 4 eggs
  • 0.5 cup sour cream
  • 0.5 cup fresh strawberry puree
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
Lemon glaze and garnish
  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 0.25 cup water
  • 1 Fresh strawberries for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and make batter
  1. Preheat oven to 325°F and grease a 9x5 inch loaf pan. Place the pan on a sheet pan so it’s easier to transfer and remove from the oven.
  2. Whisk all-purpose flour, baking powder, and salt until evenly combined. Pause and check there are no baking powder lumps.
  3. Beat butter and granulated sugar until light and fluffy, about 3 minutes. Stop once the mixture looks paler and slightly thicker.
  4. Add eggs one at a time, beating well after each addition. The batter should look smooth before you add the next egg.
  5. Alternate adding the flour mixture and sour cream mixed with fresh strawberry puree, beginning and ending with flour. Mix only until the ingredients are just incorporated.
  6. Stir in vanilla extract and gently fold in fresh strawberries, diced. Stop folding when you see strawberry pieces evenly distributed with no streaking.
Bake, cool, and glaze
  1. Pour batter into the prepared loaf pan and level the top. Tap the pan once to help release trapped air.
  2. Bake at 325°F for 50-55 minutes, until a toothpick comes out clean. The top should look set and lightly golden.
  3. Cool in the pan for 15 minutes. You’ll notice the cake firms up and pulls slightly from the sides.
  4. Turn out onto a wire rack to cool completely. Wait until the cake is fully cool so the glaze doesn’t run off.
  5. Whisk powdered sugar with fresh lemon juice and water to create a glaze. Mix until smooth and pourable with a glossy sheen.
  6. Drizzle the glaze over the cooled cake and garnish with fresh strawberries for garnish. Finish with a few visible strawberry pieces on top.

Notes

Pro tip: ensure butter is truly softened and mix just until the flour disappears after alternating additions to keep the crumb tender. Store covered in the fridge up to 4 days; warm slices briefly for a softer texture. Freezing is yes—freeze the unglazed or glazed cake wrapped tightly for up to 2 months, then thaw overnight in the fridge. For a dairy-light option, use plain Greek yogurt in place of sour cream for a similar tang.