Strawberry Pound Cake
Strawberry Pound Cake has all the textural qualities you want in a pound cake, plus it bursts with strawberry flavor, inside and out!
Servings: 12
Calories: 640kcal
Ingredients
For the Strawberry Purée:
- 3 cups whole strawberries, room temperature, stem-end removed
For the Cake:
- baking spray with flour, such as Bakers Joy or Pam with Flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1-½ teaspoons fine sea salt
- 3 cups granulated sugar
- 1-¼ cups unsalted butter, room temperature
- 5 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pink gel food coloring
- 1 cup strawberry purée
- zest and juice of a lemon
- ¾ cup buttermilk, room temperature
For the Glaze:
- 2-¾ cups powdered sugar
- ¼ cup strawberry purée
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- generous pinch of salt
Instructions
Make the Strawberry Purée:
- Place the strawberries in a food processor fitted with a blade attachment. Process until the strawberries are completely broken up and puréed.
- Measure out 1 cup of purée for the cake and set aside an additional ¼ cup of purée for the glaze. Discard the remaining purée or save it for another use.
Make the Cake:
- Preheat your oven to 300°F and have ready a 12-cup bundt pan, generously spritzed with baking spray with flour.
- Add the flour, baking powder, and salt to a medium-sized mixing bowl, and whisk to combine. Set aside until ready to use.
- Add the granulated sugar and butter to a large bowl, and use a handheld mixer to mix on medium-high speed until light and fluffy, about 3-4 minutes. Set aside.
- Add the eggs and the vanilla to a measuring pitcher or small bowl and whisk until the eggs are completely broken up. Add the mixture to the creamed butter and sugar and mix on medium speed until well combined.
- Add in the food coloring and mix until evenly distributed. Add the 1 cup of reserved strawberry purée, along with the zest and juice of a lemon. Mix to combine. After the strawberry purée goes in, the mixture may appear grainy or slightly separated; this is ok.
- Mixing on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
- Transfer the batter to the prepared pan and place on a center rack in the oven. Bake for 45 minutes, rotate the pan, and continue baking for another 35-45 minutes more.
- Once the cake is fully baked, transfer it to a rack to cool for 15 minutes. After the cooling time is up, invert the cake onto the rack and allow it to cool completely, for at least 2 hours.
Make the Glaze:
- Add the powdered sugar, ¼ cup of reserved strawberry purée, lemon juice, vanilla extract, and salt to a large bowl and mix on low speed. Once the mixture appears mostly combined, increase the speed to medium-high and mix until smooth.
- Place a sheet of wax paper underneath the cooling rack in order to catch any spills. Spoon the glaze over the top of your cake, allowing it to fall down the sides. Allow the glaze to set for 1-2 hours.
- Once the glaze is set, transfer the cake to a cake stand or serving platter, and enjoy!
Nutrition
Calories: 640kcal | Carbohydrates: 107g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 338mg | Potassium: 214mg | Fiber: 2g | Sugar: 81g | Vitamin A: 722IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg