Strawberry Buttermilk Pound Cake
A delightful pound cake infused with fresh strawberries, topped with a vibrant pink glaze, perfect for gatherings and cozy afternoons.
Ingredients
For the Cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar provides sweetness
- 4 large eggs for structure and richness
- 3 cups all-purpose flour for cake density
- 1/2 teaspoon baking soda helps the cake rise
- 1/2 teaspoon salt enhances flavors
- 1 cup buttermilk adds moisture
- 1/2 cup strawberry purée infuses cake with flavor
- 2 teaspoons vanilla extract adds depth
- 1 teaspoon strawberry extract optional, for extra flavor
- a few drops pink food coloring optional, for color
For the Glaze
- 1 1/2 cups powdered sugar for sweetness
- 2 tablespoons strawberry purée for flavor
- 1 tablespoon milk or heavy cream to adjust consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt or loaf pan thoroughly.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry extract, if using.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with dry ingredients.
- Gently fold in the strawberry purée and any food coloring, if desired.
- Transfer the batter into the prepared pan, smoothing the top.
Baking
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar, strawberry purée, and milk until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top.
Serving
- Slice the cake, serve with whipped cream or vanilla ice cream, and enjoy!
Notes
For extra flavor, use fresh strawberries instead of purée. Store in an airtight container for up to 3 days, or freeze wrapped for up to 3 months.