Strawberry Pound Cake Loaf

This strawberry pound cake fills the kitchen with the scent of lemon and sweet berries and yields an incredibly tender crumb. It is the kind of loaf that gets requested for family brunches and is perfect for springtime celebrations or simply a bright pick-me-up alongside coffee.

I first made this cake for a picnic with friends and we ate every last crumb right there on a blanket in the park. The combination of juicy berries and buttery cake was so memorable it is my go-to summer loaf ever since.

Ingredients

• All purpose flour: this forms the main structure choose unbleached flour for best texture
• Baking powder: essential for a light rise check that your baking powder is fresh
• Salt: balances the sweetness use fine salt so it dissolves easily
• Granulated sugar: sweetens and tenderizes the loaf look for extra-fine sugar if possible
• Unsalted butter: gives a rich buttery flavor the fresher the butter the better the taste
• Egg and egg yolk: these add richness and structure use room temperature eggs for better mixing
• Full fat sour cream: the key to moisture and tang choose the thickest and richest you can find
• Vanilla extract: rounds out the flavors use pure extract for best results
• Fresh strawberries: bring bursts of juicy sweetness buy ripe berries with vibrant color and no white or green tips
• Lemon juice: brightens the berries and the glaze always squeeze from fresh lemons
• Powdered sugar: creates a smooth sweet glaze sift to remove lumps for a silky finish

Step-by-Step Instructions

Prepare the Pan:

Coat a metal loaf pan with nonstick spray and line with parchment making sure it extends up the sides to prevent sticking and allows for easy removal

Mix Dry Ingredients:

Whisk together flour baking powder and salt in a medium bowl which ensures even dispersal of leavening and a tender crumb

Cream Butter and Sugar:

Beat softened butter with sugar on high speed for 5 full minutes until creamy and pale this long beating aerates the mixture for a lighter loaf

Add Eggs:

Blend in the whole egg and extra yolk just until smooth to maintain airiness

Incorporate Sour Cream and Vanilla:

Gently mix in half of the sour cream and vanilla to moisten the batter without deflating it

Alternate with Flour Mixture:

Add half the dry ingredients mixing until barely combined then finish with the rest of the sour cream and flour pausing to scrape the bowl if needed

Toss Strawberries:

Coat diced strawberries with lemon juice for brightness then toss them in flour so they remain suspended in the batter and do not sink

Fold in Strawberries:

Use a soft spatula to gently fold in most of the flour coated strawberries being careful not to overmix

Layer and Fill the Pan:

Spread three quarters of batter in the pan sprinkle with remaining strawberries then finish with the rest of the batter smoothing the top for even baking

Bake:

Place the pan in a 350F oven and bake for about 1 hour checking halfway to tent with foil if the top becomes too dark

Cool:

Set the hot loaf on a rack to cool for one hour letting the crumb firm up before glazing

Make the Strawberry Glaze:

Let diced berries macerate with sugar to draw out juice then strain and mix the pink liquid with lemon juice and powdered sugar until smooth a thick consistency is key for slow elegant drips

Glaze the Pound Cake:

Remove the cooled cake from the pan place on a rack and slowly pour the glaze so it hugs the loaf and drips down the sides waiting for it to set before slicing

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My all time favorite ingredient is the juicy strawberries the way they tint every slice pink and make each bite sparkle with summer flavor My kids call this the pink cake and whenever I bring it to a family party it vanishes in no time

Storage Tips

Once the glaze is set wrap leftover cake tightly in foil or an airtight container leaving it at room temperature for up to two days If you want it to last longer refrigerate for up to four days but let it stand at room temperature before enjoying for best texture For longer storage you can freeze individual slices wrapped in plastic and foil up to two months

Ingredient Substitutions

If you cannot find fresh strawberries look for the ripest local berries possible Avoid frozen berries as they release too much moisture and turn the loaf gummy For a lemonier loaf add extra zest to the batter Yogurt can stand in for sour cream if needed but be sure it is full fat for richness

Serving Suggestions

This cake is delicious on its own or with a dollop of lightly sweetened whipped cream Serve slices for brunch paired with black tea or pack for a picnic alongside summer fruits Slightly warm it for a comforting dessert with a scoop of vanilla ice cream

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Cultural and Seasonal Notes

Pound cake is a classic in American baking handed down through generations with its equal parts butter sugar flour and eggs This fresh strawberry version brightens the tradition for spring and summer using bountiful seasonal fruit It is just the thing for Mother’s Day garden parties or a sweet finish to a backyard barbecue

Frequently Asked Questions

→ How do I prevent the cake from becoming dense?

Ensure all ingredients are at room temperature before mixing and avoid over-mixing the batter. Properly aerate the butter and sugar for a light texture.

→ Can I use frozen strawberries?

Fresh strawberries are recommended because frozen berries release extra water, which can make the loaf gluey and affect texture.

→ How do I make the glaze consistency perfect?

The glaze should be thick but pourable, similar to toothpaste. Add extra strawberry juice one teaspoon at a time to reach desired consistency.

→ What type of pan is best for baking?

A metal loaf pan provides the best heat conduction, resulting in even baking and a nicely risen loaf.

→ How do I keep the strawberries from sinking?

Coat the diced strawberries in flour before folding into the batter to help them remain suspended throughout the loaf.

→ What's the best way to store leftovers?

Store cooled slices in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.