Mouthwatering Strawberry Pound Cake with Zesty Glaze Recipe
Experience the joy of summer with this delightful Strawberry Pound Cake that is simple to make and perfect for gatherings.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Sifter
Ingredients
For the Batter
- 1 tbsp Cooking Spray Prevents sticking
- 1 cup Freeze-Dried Strawberries Grind for incorporation
- 1 cup Strawberry Jam Provides moisture
- 1 tsp Kosher Salt Enhances flavor
- 200 g Granulated Sugar Essential for sweetness
- 1/3 cup Light Brown Sugar Adds moisture
- 1 unit Vanilla Bean Scrape seeds for flavor
- 3/4 cup Unsalted Butter Melted
- 2 large Eggs Room temperature
- 3/4 cup Sour Cream Room temperature
- 1 tsp Pure Vanilla Extract Enhances flavor
- 2 tbsp Fresh Lemon Juice Brightens flavor
- 1 1/2 cups All-Purpose Flour Provides structure
- 1 1/2 tsp Baking Powder Leavening agent
For the Glaze
- 3/4 cup Confectioners’ Sugar Sift for best texture
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and generously spray a loaf pan with cooking spray.
- Combine granulated and brown sugar in a mixing bowl with the seeds scraped from the vanilla bean.
- Incorporate the melted butter into the sugar mixture, whisk in the eggs, sour cream, and vanilla extract until just combined.
- Whisk together flour, baking powder, and kosher salt in another bowl. Gradually fold this into the wet ingredients.
- Stir in the finely ground freeze-dried strawberry powder gently.
- Swirl in the strawberry jam lightly.
- Bake for approximately 1 hour and 15 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, combine sifted confectioners’ sugar with lemon juice until smooth.
Notes
Optional: Dust with extra powdered sugar for a lovely finishing touch.