Strawberry Pound Cake Loaf (Print Version)
# Ingredients:
→ Pound Cake
01 -
2 1/4 cups (295 g) all-purpose flour, divided
02 -
2 teaspoons (8 g) baking powder
03 -
1/2 teaspoon (3 g) salt
04 -
1 cup (200 g) granulated sugar
05 -
1/2 cup (113 g) unsalted butter, softened at room temperature
06 -
1 large egg, at room temperature
07 -
1 large egg yolk, at room temperature
08 -
1/2 cup (120 g) full-fat sour cream, at room temperature
09 -
1 1/2 teaspoons (7 ml) vanilla extract
10 -
1 1/2 cups (210 g) fresh strawberries, diced
11 -
2 teaspoons (10 ml) freshly squeezed lemon juice
→ Strawberry Glaze
12 -
1 cup (140 g) strawberries, diced
13 -
2 tablespoons (25 g) granulated sugar
14 -
3 tablespoons (45 ml) freshly squeezed lemon juice
15 -
2 2/3 cups (340 g) powdered sugar
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x13 cm metal loaf pan and line base and sides with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a stand mixer fitted with paddle attachment, beat sugar and softened butter on high speed for 5 minutes, until pale and aerated.
04 -
Add the egg and egg yolk to the butter mixture, mixing until just combined.
05 -
Add half the sour cream and the vanilla extract to the bowl, mixing until just combined. Add 1 cup of the flour mixture and mix. Repeat with remaining sour cream and 1 cup flour mixture, mixing after each addition.
06 -
Combine 1 1/2 cups diced strawberries with 2 teaspoons lemon juice. Let stand 2 minutes. Toss with the remaining 1/4 cup flour mixture until well coated.
07 -
Use a silicone spatula to gently fold 1 cup of the coated strawberries into the batter.
08 -
Transfer three-quarters of the batter to the prepared loaf pan. Sprinkle the remaining coated strawberries over the batter. Spoon remaining batter on top, smooth surface and ensure corners are filled.
09 -
Bake in centre of oven for 60–65 minutes, until a toothpick inserted into the centre comes out clean. If browning too quickly, loosely tent with aluminium foil at halfway point.
10 -
Remove loaf pan from oven and let cake cool for 1 hour before unmoulding.
11 -
Add 1 cup diced strawberries to a bowl, sprinkle with sugar, and let sit for 10 minutes. Strain through a fine mesh sieve, collecting the juice (muddle to extract if needed). Measure 3 tablespoons juice.
12 -
Stir 3 tablespoons strawberry juice, lemon juice, and powdered sugar in a bowl until a thick, smooth glaze forms. Add more juice by the teaspoon as needed to adjust viscosity.
13 -
Remove parchment from cooled loaf and set on a wire rack over a lined tray. Slowly pour glaze over cake, letting it drip down the sides. Allow glaze to set before slicing.
# Notes:
01 -
Room temperature ingredients yield a superior crumb and texture.
02 -
Only use fresh strawberries; frozen berries introduce excess moisture.
03 -
A thoroughly aerated butter and sugar mixture ensures optimal rise.
04 -
Select a metal loaf pan for even heat conduction and best results.
05 -
Choose fully ripe strawberries with vibrant green caps for peak flavour.