Description
A delightful and easy-to-make pound cake infused with strawberry flavor, perfect for breakfast, dessert, or snacks, bringing smiles and warmth to any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup strawberry puree
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir in vanilla extract and strawberry puree.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with milk and add pink food coloring if desired. Drizzle over the cooled cake.
- Serve with fresh strawberries or a scoop of ice cream.
Notes
Use room temperature ingredients for a smoother batter. Measure flour accurately to avoid a dense cake. Allow cake to cool fully before adding glaze.