Moist Strawberry Pound Cake (Print Format)
Moist pound cake featuring diced strawberries and a sweet strawberry glaze.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cup all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain Greek yogurt
05 -
1 cup sugar
06 -
3 large eggs
07 -
1 1/2 teaspoon almond extract
08 -
1/2 cup vegetable oil
→ Fruit
09 -
1 cup diced strawberries (about 1 1/4 cup whole)
→ Glaze
10 -
1/2 cup smashed strawberries (about 1 cup whole)
11 -
2 cups powdered sugar
# Steps:
01 -
Preheat oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
02 -
In a medium bowl, combine flour, baking powder, and salt, stirring until evenly distributed.
03 -
In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
04 -
Gradually add dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
05 -
Carefully fold diced strawberries into the batter, then transfer to the prepared loaf pan.
06 -
Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
07 -
Remove from oven and let rest for 10 minutes, then invert onto a cooling rack and allow to cool completely.
08 -
In a medium bowl, combine smashed strawberries and powdered sugar until smooth.
09 -
Once the cake is fully cooled, pour the glaze evenly over the top, allow to set before slicing and serving.
# Tips:
01 -
For best results, ensure the cake is completely cooled before applying the glaze to prevent it from melting.