Ingredients
Pound Cake
- 2 ¼ cups all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened at room temperature
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups diced fresh strawberries
- 2 teaspoons lemon juice, freshly squeezed
Strawberry Glaze
- 1 cup diced strawberries
- 2 tablespoons granulated sugar
- 3 tablespoons lemon juice, freshly squeezed
- 2 ⅔ cups powdered sugar
Instructions
- Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch metal loaf pan and line both the bottom and sides with parchment paper, ensuring easy removal after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour (reserve ¼ cup), baking powder, and salt. Set aside this mixture for adding later.
- Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment (or use a hand mixer), beat the sugar and softened butter on high speed for 5 minutes, until very pale and fluffy. This step is vital for the cake’s rise and tender crumb.
- Add Eggs: Mix in the large egg and egg yolk, blending until just combined. Avoid over-mixing to keep the cake tender.
- Incorporate Sour Cream and Vanilla: Add half of the sour cream and all the vanilla extract, mixing just until incorporated.
- Add Flour Mixture in Stages: Add 1 cup of the prepared flour mixture to the batter; mix gently. Then add the remaining sour cream, followed by another cup of the flour mixture, mixing after each addition. Reserve the final ¼ cup of flour for the strawberries.
- Prepare Strawberries: Toss 1 ½ cups diced strawberries with 2 teaspoons of lemon juice, let stand for 2 minutes, then add them to the reserved ¼ cup of flour and stir to coat.
- Fold Strawberries Into Batter: Gently fold 1 cup of the floured strawberries into the batter using a soft spatula, ensuring even distribution.
- Layer Batter and Fruit: Spread three-quarters of the batter into the prepared pan. Sprinkle the remaining floured strawberries over, then add the rest of the batter, smoothing the top and filling all corners.
- Bake: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
- Cool Completely: Remove the pan from the oven and let cool for 1 hour before removing from the pan. This helps set the crumb and makes slicing easier.
- Make Strawberry Glaze: Combine 1 cup diced strawberries with 2 tablespoons sugar in a bowl and let sit 10 minutes to draw out juices. Strain through a fine mesh sieve to collect juice—you’ll need 3 tablespoons (muddle if necessary). In a measuring jug, mix 3 tablespoons strawberry juice with 3 tablespoons lemon juice and 2 ⅔ cups powdered sugar until smooth and thick, adding extra juice a teaspoon at a time if needed for consistency.
- Glaze the Cake: Remove parchment from the cake and place the loaf on a wire rack set over a baking sheet. Slowly pour glaze over the top, allowing it to drip down the sides. Let the glaze set fully before slicing and serving.
Notes
- Always use fresh strawberries for best flavor and texture; frozen strawberries can make the cake gummy.
- Ensure all ingredients are at room temperature for a smoother batter and optimal crumb.
- Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to 6 days.
- For freezing, wrap the cooled, unglazed cake tightly in plastic and foil, freeze up to 3 months, and glaze after thawing.
- A metal loaf pan gives a superior rise and texture versus glass or ceramic.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 56g
- Sodium: 131mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
