Strawberry Pound Cake
The only thing better than pound cake is strawberry pound cake. And when ripe strawberries are in season, this pound cake is a worthwhile vehicle for enjoying them. This recipe borrows heavily from one titled "The Perfect Pound Cake" by the prolific and talented baker Rose Levy Beranbaum, as published in The Cake Bible. Her recipe for classic pound cake really needs no improvement, but I do like to add just a bit more salt...and of course this version is then also studded with lots of juicy strawberries and drizzled with a lovely pink glaze! Strawberry pound cake forever.
Servings 6 servings
Equipment
- 6 cake bundtlette pan (or a basic 8 x 4 inch loaf pan)
Ingredients
Strawberry Pound Cake
- 1 pound strawberries washed, hulled, and chopped into small pieces
- 1 tablespoon fresh lemon juice
- 1½ cups sifted cake flour (when unsifted, 5.25 ounces or 150 grams)
- ¾ cup sugar (5.25 ounces or 150 grams)
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs (5.25 ounces or 150 grams, without the shells)
- 3 tablespoon whole milk
- 1½ teaspoons pure vanilla extract
- 13 tablespoons unsalted butter, softened (6.5 ounces or 184 grams) plus a bit more for greasing the pan
Strawberry Glaze (optional)
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice used to soak the strawberries and then reserved
Instructions
Prepare the Cake
- Heat the oven to 350℉. Grease and flour the pan.
- Place the chopped strawberries in a bowl and toss them with the lemon juice. Set aside.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, milk, and vanilla.
- Add the butter and half of the egg mixture to the flour mixture. Mix on low speed until the dry ingredients are thoroughly moistened. Then increase to high speed and beat for one full minute to develop the proper cake structure. (Patience is a virtue!)
- Scrape down the sides of the bowl. Then gradually add the remaining egg mixture in two separate batches, beating for 30 seconds after each addition to thoroughly incorporate and further strengthen the structure.
- Strain the strawberries, reserving the strawberry infused lemon juice. Then transfer the strawberries to a plate lined with paper towels and gently blot to remove any excess moisture. Fold the strawberries into the batter.
- Transfer the batter to the prepared pan, smoothing the top.
- Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the thickest part of the cake comes out clean. Then allow to cool completely in the pan before inverting the cakes onto a wire rack.
Prepare the Glaze
- In a small bowl, combine the reserved strawberry infused lemon juice with the powdered sugar. Whisk until smooth.
- When the cakes are completely cool, spoon the glaze over the top.