Strawberry Pound Cake
Strawberry Pound Cake is a moist loaf cake made with Greek yogurt, fresh strawberries, vanilla, and a sweet strawberry powdered sugar glaze.
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Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup fresh strawberries diced
For the Strawberry Glaze
- 1/2 cup strawberries smashed
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Spray a loaf pan thoroughly with non-stick cooking spray.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Whisk the dry ingredients until evenly combined. Set aside.
- In a separate large mixing bowl, combine the Greek yogurt, eggs, vanilla extract, and vegetable oil.
- Mix the wet ingredients until smooth and fully incorporated.
- Add the granulated sugar to the wet ingredient mixture.
- Stir until the sugar is evenly blended into the mixture.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until the batter is just combined. Do not overmix.
- Add the diced strawberries to the batter.
- Fold the strawberries in gently until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Smooth the top of the batter with a spatula.
- Place the loaf pan in the preheated oven.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven.
- Allow the cake to cool in the loaf pan for several minutes.
- Transfer the cake to a wire rack and allow it to cool completely before glazing.
- In a mixing bowl, combine the smashed strawberries and powdered sugar.
- Stir until a smooth strawberry glaze forms.
- If the glaze is too thick, add a small amount of additional strawberry juice.
- If the glaze is too thin, add additional powdered sugar until the desired consistency is reached.
- Pour the strawberry glaze over the cooled pound cake.
- Allow the glaze to set before slicing and serving.
Notes
To make this Strawberry Pound Cake gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend suitable for cakes.
Use a gluten-free flour blend that contains xanthan gum, or add xanthan gum separately if recommended by the flour brand.
Confirm that the baking powder, powdered sugar, vanilla extract, Greek yogurt, and all packaged ingredients are certified gluten free.
Use fresh strawberries that have not been processed with any gluten-containing additives or coatings.
Prepare the cake with clean mixing bowls, utensils, measuring cups, loaf pan, and cooling rack to prevent gluten cross-contact.
If serving someone with celiac disease or a serious gluten sensitivity, verify every ingredient label before baking.