This strawberry pound cake is dense, rich, and moist. It's bursting with fresh summer berry flavor. The sweet berry glaze adds to the flavor taking it over the top.
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 10
Ingredients
For the cake
3cups(375g)all-purpose flour
½cup(40g)strawberry powder
2 ½teaspoonsbaking powder
1 ½teaspoonssalt
1 ½cups(345g)unsalted butter, softened to room temperature
1 ½cups(300g)granulated sugar
5large eggs, at room temperature
½cup(120g)full-fat sour cream, at room temperature
Preheat the oven to 350°F. Grease a 12-cup bundt pan and dust with flour, tapping out any excess; set aside.
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. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
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 for 55-70 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely.
Make the glaze
Add the powdered sugar, strawberry powder, and milk to a medium mixing bowl and mix until well combined and no lumps remain. If the icing is too thin, add more powdered sugar as needed. If the icing is too thick, add more milk as needed.
Drizzle the glaze over the cake and let sit until the glaze has set.
Notes
Strawberry powder: 2 ounces of freeze-dried strawberries is enough to make the powder for the cake and the glaze. Blend the strawberries in a blender until they are powdery.
Strawberry emulsion: I like the depth of strawberry flavor this adds. I use LorAnn Strawberry Bakery Emulsion purchased on Amazon. If you don't want to use it, simply leave it out.
Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream.
Make ahead tip
The cake will keep for up to 4 days wrapped tightly and stored at room temperature or for up to 1 week stored in the refrigerator.
The cake can also be frozen for up to 3 months. Thaw in the refrigerator overnight.