Strawberry Buttermilk Pound Cake
A delightful dessert that combines the richness of pound cake with the light, refreshing taste of ripe strawberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup 1 cup (2 sticks) unsalted butter, softened Softened to a creamy perfection.
- 2 cups 2 cups granulated sugar To add a touch of sweetness.
- 4 large 4 large eggs Lends richness and structure.
- 3 cups 3 cups all-purpose flour For a tender crumb.
- 1/2 teaspoon 1/2 teaspoon baking soda Helps it rise beautifully.
- 1/2 teaspoon 1/2 teaspoon salt Balances the sweetness.
- 1 cup 1 cup buttermilk Adds a tangy depth of flavor.
- 1/2 cup 1/2 cup strawberry purée For that luscious fruitiness.
- 2 teaspoons 2 teaspoons vanilla extract For warmth and depth.
- 1 teaspoon 1 teaspoon strawberry extract Optional to amplify the flavor.
- A few drops A few drops of pink food coloring Optional for a vibrant look.
Glaze Ingredients
- 1 1/2 cups 1 1/2 cups powdered sugar For the glaze.
- 2 tablespoons 2 tablespoons strawberry purée For glaze consistency.
- 1 tablespoon 1 tablespoon milk or heavy cream For achieving the perfect drizzle.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and optional strawberry extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
Mixing and Baking
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with dry ingredients.
- Fold in the strawberry purée and a few drops of pink food coloring, if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing and Serving
- In a small bowl, whisk together the powdered sugar, strawberry purée, and milk until smooth.
- Once the cake is cool, drizzle the glaze over the top, allowing it to drip down the sides.
- Slice the cake generously, serve, and enjoy!
Notes
For extra flavor, consider adding a tablespoon of lemon zest. Leftover cake can be toasted for a warm treat.