Description
A moist, flavorful pound cake infused with fresh strawberries and a luscious strawberry glaze. This one-bowl wonder features Greek yogurt for a tangy twist and almond extract notes.
Ingredients
2 3/4 cups all-purpose flour
2 cups (1 pound) unsalted butter, softened
2 cups granulated sugar
6 large eggs
2 tablespoons almond extract
1 1/2 cups Greek yogurt
2 1/2 cups mashed strawberries (about 12 large strawberries)
1/4 teaspoon salt
Strawberry glaze: 2 cups powdered sugar, 2-3 tablespoons milk, 1 tablespoon fresh strawberry puree
Instructions
Preheat oven to 350°F (175°C)
Line a 10″x4″ tube or pound cake pan with parchment paper (and butter if greasing)
Whisk together flour and salt; set aside
Beat butter and sugar together until light and fluffy
Add eggs, one at a time, beating well after each addition
Add almond extract
Alternate adding flour mixture and Greek yogurt, mixing until smooth
Fold in mashed strawberries
Bake for 60-75 minutes until toothpick comes out clean from center
Let cool COMPLETELY before glazing
For glaze: Mix powdered sugar with milk and strawberry puree until desired consistency
Spread glaze evenly over completely cooled cake
Notes
Cake can be baked in standard 9″x5″ loaf pan (advance baking time by 10-15 minutes)
Substitute up to half the strawberries with mashed peaches/berries if preferred
Recipe scales easily for small/no strawberries (strawberries add moisture and flavor)
Store in air-tight container at room temperature up to 3 days
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 580
- Sugar: 50g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 145mg