Description
This Strawberry Pound Cake is a moist, flavorful dessert combining the richness of Greek yogurt and vegetable oil with the sweetness of fresh strawberries. Topped with a luscious strawberry glaze, it’s a perfect treat for gatherings or a delightful afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 1/2 cup vegetable oil
Fruit
- 1 cup diced strawberries
- 1/2 cup smashed strawberries (for glaze)
Glaze
- 2 cups powdered sugar (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures uniform leavening and flavor distribution in the cake.
- Combine Wet Ingredients: In a large bowl, mix the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well incorporated, forming the base of the batter.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can lead to a dense cake.
- Fold in Strawberries: Gently fold in the diced strawberries to evenly distribute them throughout the batter without breaking them down.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is set.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: Mix the smashed strawberries with the powdered sugar to create a glaze, then drizzle it over the cooled cake to add a sweet, fruity finish before serving.
Notes
- Be careful not to overmix the batter to keep your pound cake tender and moist.
- The almond extract enhances the strawberry flavor but can be omitted or substituted with vanilla extract if preferred.
- For best results, use fresh, ripe strawberries both inside the cake and for the glaze.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well; wrap it tightly and freeze for up to 2 months.
