Strawberry Pound Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
This fresh and buttery strawberry pound cake loaf is made better with the addition of sour cream to the batter, which makes it moist and incredibly flavorful. Serve it up for dessert or lightly toasted for breakfast... I won't judge!
You will need:
  • All purpose flour - 2 cups
  • Baking soda - ¼ tsp
  • Baking powder - ¼ tsp
  • Salt - ½ tsp
  • Butter - 1 cup, softened at room temperature
  • Sugar - 1½ cups
  • Eggs - 3, large
  • Lemon zest - 2 tsp
  • Vanilla extract - ½ tsp
  • Sour cream - ½ cup
  • Fresh strawberries - 1½ cups, hulled and finely chopped
  • Powdered sugar - 1-2 tbsp, for dusting
How to:
  1. Pre-heat the oven to 350 deg.F. Dust a large loaf pan with flour, line the bottom with parchment paper and set aside.
  2. Sift the dry ingredients together into a bowl, at least twice. Set aside.
  3. Cream the butter and sugar together till nice and fluffy, 2-3 minutes.
  4. Add the eggs, one by one, beating to incorporate with each addition. Add lemon zest and vanilla extract and beat on high for 2 minutes. The mixture may look slightly curdled, but that's okay.
  5. Add sour cream and sifted dry ingredients alternately, beginning and ending with dry ingredients. Keep mixing on medium-low speed till just combined. Then use a spatula to fold the batter so that all the flour is incorporated.
  6. Tip in the chopped berries and fold into the batter gently with the spatula. Batter will be very thick.
  7. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan on the countertop several times to settle air bubbles, if any.
  8. Bake for 55-65 minutes or till the cake passes the toothpick test. If it seems to be browning rapidly, tent with foil and continue to bake till done.
  9. Remove the cake from oven and rest in pan for 10 minutes. Gently remove it to a wire rack and cool completely.
  10. Dust the cake lightly with powdered sugar, cut and serve. Store the leftover loaf wrapped in cling wrap in an airtight container. You can leave it on the countertop for about a day, but I recommend the fridge for longer durations.
Notes:
1. This recipe works great with any of the other berries like raspberries, blueberries and blackberries. I think it would be superb with sugared cranberries for the Holidays.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/10/26/strawberry-pound-cake/