Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake with juicy strawberries and a sweet glaze delivering fresh, fruity brightness.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain full-fat Greek yogurt
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/4 cup vegetable oil
08 -
1 teaspoon almond extract
→ Fruit
09 -
1 cup fresh diced strawberries
10 -
1/2 cup smashed fresh strawberries
→ Glaze
11 -
3/4 cup powdered sugar
# Steps to Follow:
01 -
Preheat the oven to 350°F. Spray an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 -
In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
04 -
Gradually add the dry mixture to the wet ingredients, stirring gently until no flour is visible. Avoid overmixing to maintain a light crumb.
05 -
Carefully fold diced strawberries into the batter, taking care not to crush them to preserve fresh bursts of fruit.
06 -
Transfer the batter to the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Allow the cake to rest in the pan for 10 minutes before removing it. Place on a wire rack to cool completely, ensuring glaze application without melting.
08 -
Combine smashed strawberries and powdered sugar in a bowl, stirring until smooth and glossy.
09 -
Pour the glaze evenly over the cooled cake. Let it set for several minutes before slicing and serving.
# Helpful Hints:
01 -
Use ripe but firm strawberries to avoid excess moisture diluting the batter.
02 -
Do not overmix after incorporating flour to keep the cake tender.
03 -
Allow the cake to cool completely before glazing to ensure the topping sets properly.