Strawberry Pound Cake Recipe
This strawberry pound cake is soft, moist, and bursting with fresh strawberry flavor. Made with Greek yogurt for extra tenderness, this delightful cake is topped with a luscious strawberry glaze. Perfect for breakfast, dessert, or an afternoon treat, it’s a simple yet irresistible homemade delight!
Equipment
- 8 or 9-inch loaf pan
- Mixing bowls (medium and large)
- Whisk or spatula
- Measuring cups and spoons
- Electric mixer (optional)
- Cooling rack
- Oven mitts
- Sifter (for powdered sugar)
Ingredients
- 1 cup plain greek yogurt
- 1½ cup all-purpose flour
- 1 cup diced strawberries about 1 ¼ cup whole
- 1½ tsp almond extract
- 2 tsp baking powder
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sugar
- ½ tsp salt
Instructions
- Set the oven to 350°F and coat a loaf pan with non-stick spray before setting it aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, mix Greek yogurt, sugar, eggs, vanilla extract, and oil until smooth.
- Gradually add the dry ingredients, stirring gently until just combined.
- Carefully fold in the strawberries, then pour the batter into the prepared pan.
- Bake for around 50 minutes, or until the center is fully set.
- Once baked, remove from the oven and allow the cake to sit for 10 minutes before transferring it to a cooling rack.
- While it cools, prepare the glaze by mixing mashed strawberries with powdered sugar in a bowl.
- Once the cake is completely cooled, drizzle the glaze over the top, let it set, slice, and serve.
Notes
- Toss the strawberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
- For an extra moist cake, brush a little warm strawberry jam over the loaf before adding the glaze.
- Use room-temperature eggs and yogurt for a smoother batter and better rise.