Easy Strawberry Pound Cake

No ratings yet

A mouth-watering Easy Strawberry Pound Cake that makes the perfect dessert. With a few simple ingredients, you'll enjoy this dessert in no time! Serve with fresh strawberries and strawberry glaze on Valentine's day or other special occasions.

Prep Time5

Cook Time45

Total Time50

Course: cake, Dessert, Sweet Treat

Cuisine: American

Servings: people

Calories: 429kcal

Author: Jen Sim

Equipment

Oven
1 Whisk
1 Bowl
1 loaf tin

Ingredients

200 g unsalted butter room temperature
200 g caster sugar sifted
200 g eggs room temperature
200 g self-raising flour sifted
1 teaspoon baking powder
3 tablespoon milk room temperature
1 tablespoon strawberry extract

Strawberry Glaze

150 g icing sugar sifted
1 teaspoon strawberry extract
2 tablespoon strawberry puree

Instructions

Preheat oven to 180C/160C fan/gas 4. Lightly grease and line a 900g loaf tin with parchment paper. Set aside.
Whisk unsalted butter and sugar in a medium sized bowl for 3-5 minutes or until light and fluffy.
Add strawberry extract, one egg and whisk until it disappears. Repeat this step with the remaining eggs.
Whisk self-raising flour and baking powder in a separate bowl. Add ⅓ of the flour mix to the egg mixture and mix. Add ⅛-1/4 teaspoon pink food coloring and repeat this step with the remaining flour. Mix until just combined. Do not overmix the cake batter.
Add cake batter to the loaf tin and bake for 40-45 minutes. Poke a toothpick into the center to check if it is done. If it comes out clean, then it is done. If it is has cake batter then let it bake for an extra five minutes or until the toothpick comes out dry.
Once the cake is ready, leave it to sit for five minutes then cool completely on a cooling rack before decorating.

Strawberry Glaze

Add strawberry puree and strawberry extract to a bowl and mix. Then, pour ⅓ of the icing sugar into the bowl and mix again. Repeat this step with the remaining sugar until the ingredients are well combined.
Wash fresh strawberries, remove the stem and pat them dry. Then slice the strawberries.
Pour strawberry glaze on top of the cake and top with strawberries.
Serve cake with a dollop of whipped cream or plain.

Notes

Dry ingredients: Sift the self-raising flour, caster sugar icing sugar for this recipe.

Room temperature: Make sure the butter and eggs are at room temperature. This will help the ingredients to mix properly and give the cake a moist texture.

Overmixing: Avoid overmixing the cake when combining the wet and dry ingredients. There should still be some lumps in the cake batter. Overmixing will result in a tough and chewy cake.

Cake tin: Feel free to use a bundt pan instead. Make sure you grease it before pouring it into the pan. You may also need to double the recipe to fill a bundt pan.

Nutrition