Baked by an Introvert
Jen Sobjack
This strawberry pound cake is dense, rich, and moist. It’s bursting with fresh berry flavor and will summon the lazy days of summer when you taste it. The sweet berry glaze adds to the flavor taking it over the top.
In a medium bowl, whisk the flour, strawberry powder, baking powder, and salt together until well combined.
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, cream the butter and sugar together for 5 minutes until light, fluffy, and increased in volume. Stop and scrape down the sides as needed.
Add the eggs, one at a time, mixing well after each addition. Add the sour cream, strawberry emulsion, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
Pour the flour mixture into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the milk. Turn the mixer up to medium speed and beat until the batter is completely combined. The batter will be thick.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Add the powdered sugar, strawberry powder, and milk to a medium mixing bowl and mix until well combined and no lumps remain.
Drizzle the glaze over the cake and let sit until the glaze has set.