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–+ servings
Maya

Strawberry Pound Cake: Indulge in a Creamy Delight!

A delicious and creamy Strawberry Pound Cake topped with a smooth cream cheese glaze, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh strawberries hulled and diced
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and sour cream until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the diced strawberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. For the cream cheese glaze, beat the softened cream cheese in a bowl until smooth.
  12. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and smooth.
  13. Drizzle the glaze over the cooled pound cake before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 30g

Notes

  • For a lighter version, substitute Greek yogurt for the sour cream.
  • To enhance the flavor, add a teaspoon of lemon zest to the batter.

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