Description
A moist and flavorful strawberry pound cake made with Greek yogurt for extra tenderness, bursting with fresh diced strawberries inside and topped with a sweet strawberry glaze. This classic loaf is perfect for dessert or afternoon tea, balancing a rich almond aroma with fresh fruit sweetness.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 ½ teaspoons almond extract
- ½ cup vegetable oil
Fruit
- 1 cup diced strawberries
- ½ cup smashed strawberries
Glaze
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan with non-stick spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a large bowl, combine the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir these together until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing until just combined to avoid overworking the batter which can make the cake dense.
- Fold in Strawberries: Gently fold in the diced strawberries, ensuring they are evenly dispersed without crushing them to maintain texture in the cake.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 50 minutes, or until the center is fully set and a toothpick inserted comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire cooling rack to cool completely, which helps the cake set firmly and prevents sogginess.
- Prepare and Apply Glaze: Mix the smashed strawberries with the powdered sugar until smooth to create the glaze. Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top for a sweet finishing touch.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness in both the batter and glaze.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- If you prefer, substitute vegetable oil with melted butter for a richer flavor.
- Ensure the cake is completely cooled before adding the glaze to prevent it from melting and running off.
- Stored in an airtight container, this pound cake will stay fresh for up to 3 days at room temperature, or up to a week refrigerated.
