Delicious Homemade Strawberry Pound Cake for Sweet Moments
A delightful Strawberry Pound Cake with a buttery texture, swirls of strawberry jam, and a tangy glaze.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking during baking for a flawless release.
- 1/2 cup Freeze-dried Strawberries Enhances flavor.
- 1 cup Strawberry Jam Opt for high-quality jam.
- 1/2 teaspoon Kosher Salt Balances sweetness.
- 1 cup Granulated Sugar Sweetens the cake.
- 1/3 cup Light Brown Sugar Contributes moisture.
- 1 whole Vanilla Bean Rich vanilla flavor.
- 1/2 cup Unsalted Butter Richness and moisture.
- 2 large Large Eggs Binds ingredients.
- 3/4 cup Sour Cream Adds moistness.
- 2 tablespoons Fresh Lemon Juice Brightens flavor.
- 1 1/2 cups All-Purpose Flour Structure for the cake.
- 1 1/2 teaspoons Baking Powder Light and airy texture.
For the Glaze
- 3/4 cup Confectioners’ Sugar For glaze.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and generously spray a loaf pan with cooking spray.
- Whisk together granulated sugar and light brown sugar in a large mixing bowl. Add vanilla bean seeds and pure vanilla extract.
- Stir in melted unsalted butter, large eggs, sour cream, and fresh lemon juice until just combined.
- Fold in all-purpose flour and baking powder until just incorporated.
- Gently combine strawberry jam into the batter and swirl it without fully mixing.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden brown.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Mix confectioners’ sugar with leftover strawberry powder and water until smooth, then drizzle over the cooled cake.
Notes
Store covered at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.