Description
Indulgent strawberry pound cake brings classic Southern charm to dessert tables with its rich, buttery crumb and fresh berry essence. Sweet strawberries nestled throughout promise pure baking bliss you’ll savor slice after delightful slice.
Ingredients
Scale
Main Ingredients:
- 2 cups powdered sugar
- 2 tablespoons (30 milliliters) strawberry puree (reserved from cake)
Flavor Enhancers:
- 1 teaspoon (5 milliliters) vanilla extract
- 1 teaspoon (5 milliliters) pure lemon juice or lime juice
Instructions
- Meticulously rinse and hull fresh strawberries, then transform them into a silky smooth puree using a food processor. Reserve two tablespoons for the glaze and gently simmer the remaining puree over medium heat until reduced and concentrated, approximately 15-20 minutes.
- Allow the strawberry reduction to cool completely to room temperature while preparing the baking environment. Calibrate the oven to 325°F and generously coat a Bundt pan with a non-stick preparation method.
- Cream softened butter in a stand mixer until light and voluminous, gradually incorporating sugar and whipping until the mixture becomes pale and fluffy with a slightly granular texture.
- Introduce eggs individually, thoroughly integrating each one and meticulously scraping down the mixing bowl’s sides to ensure uniform incorporation.
- Transition the mixer to its lowest speed and gently fold in flour in two measured additions. Delicately incorporate salt and baking soda, maintaining a gentle mixing technique to prevent overdeveloping the batter.
- Introduce liquid ingredients: buttermilk, cooled strawberry reduction, pure vanilla extract, strawberry extract, and optional red food coloring. Mix until ingredients are just harmonized, taking care not to overmix.
- Transfer the velvety batter into the prepared Bundt pan, spreading evenly and ensuring smooth surface coverage.
- Bake for 70-80 minutes, monitoring doneness by inserting a toothpick into the cake’s center. The toothpick should emerge clean and dry when the cake has reached perfect baking point.
- After removing from the oven, allow the cake to rest in the pan for 10 minutes on a wire cooling rack. Carefully invert onto a serving plate, revealing the cake’s elegant contours.
Notes
- Reduce strawberry puree to concentrate flavor and create a more intense, rich taste profile for the pound cake.
- Beat butter and sugar thoroughly to incorporate air, ensuring a light, fluffy texture that’s key to a perfect pound cake.
- Add eggs one at a time to help them emulsify smoothly, preventing potential curdling or uneven mixture.
- Mix dry ingredients gently to avoid developing gluten, which could make the cake tough and dense.
- Use room temperature ingredients to help them blend more evenly and create a smoother batter.
- Check cake doneness with a toothpick test, ensuring it comes out clean to prevent an undercooked center.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215
- Sugar: 34 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg