Description
Indulge in the delightful flavors of summer with this Strawberry Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy strawberries and a hint of almond, topped with a luscious strawberry glaze.
Ingredients
Scale
Main Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups diced fresh strawberries (patted dry)
- 1 tablespoon flour (for tossing strawberries)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh strawberry puree or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and prepare a Bundt pan.
- Cream butter and sugar: Cream softened butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Mix dry and wet ingredients: Alternate adding dry ingredients and buttermilk to the wet mixture.
- Add strawberries: Toss diced strawberries in flour, then fold into the batter.
- Bake: Pour batter into the pan and bake for 60–70 minutes.
- Make the glaze: Whisk together powdered sugar, strawberry puree or milk, and vanilla.
- Glaze the cake: Drizzle the glaze over the cooled cake.
Notes
- Ensure strawberries are dry to avoid excess moisture.
- This cake can be made a day ahead and stored covered at room temperature.
- For a citrus twist, add lemon zest to the batter or glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
