Ingredients
Equipment
Method
Prepare the Pound Cake Batter
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, then line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
- In a separate small bowl, toss the finely diced fresh strawberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake during baking.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature unsalted butter and granulated sugar on medium-high speed for 5-7 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
- Gently fold in the floured diced strawberries using a rubber spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
Bake the Pound Cake
- Bake for 65-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes of baking.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
- Carefully lift the cake out of the pan using the parchment paper overhang and transfer it directly to the wire rack to cool completely before glazing, about 1-2 hours.
Prepare and Apply the Glaze
- While the cake cools, prepare the strawberry glaze. In a small food processor or with a fork, mash the 1/2 cup of fresh strawberries until very smooth. If desired, press the puree through a fine-mesh sieve to remove seeds. You should have about 2-3 tablespoons of puree.
- In a medium bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice until smooth and pourable. Add more powdered sugar for a thicker glaze or a tiny bit more puree/lemon juice for a thinner glaze, if needed.
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.
Notes
**Room Temperature Ingredients**: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter and tender cake. This prevents curdling and ensures uniform mixing.
**Do Not Overmix**: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dry cake. Mix until just combined.
**Storage**: Store leftover strawberry pound cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slice and freeze individual pieces for up to 2 months. Thaw at room temperature before serving.
**Variations**: For an extra burst of strawberry flavor, you can add 1-2 drops of natural strawberry extract to the glaze or batter.
**Do Not Overmix**: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dry cake. Mix until just combined.
**Storage**: Store leftover strawberry pound cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slice and freeze individual pieces for up to 2 months. Thaw at room temperature before serving.
**Variations**: For an extra burst of strawberry flavor, you can add 1-2 drops of natural strawberry extract to the glaze or batter.