Delicious Moist Strawberry Pound (Printer-Friendly)
Tender pound cake with fresh strawberries, yogurt moisture, and a sweet strawberry glaze for a bright, fruity finish.
# What You'll Need:
→ Dry Ingredients
01 -
2 ¼ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
1 cup plain full-fat Greek yogurt
05 -
1 ¼ cups granulated sugar
06 -
3 large eggs
07 -
1 teaspoon almond extract
08 -
½ cup vegetable oil
→ Fruit
09 -
1 cup fresh diced strawberries
10 -
½ cup smashed fresh strawberries
→ Glaze
11 -
1 cup powdered sugar
# Steps to Follow:
01 -
Preheat oven to 350°F. Thoroughly grease an 8 or 9-inch loaf pan with non-stick spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a large bowl, whisk Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
04 -
Gradually add dry ingredients to wet mixture, stirring gently until no streaks of flour remain; avoid overmixing to maintain tenderness.
05 -
Carefully fold diced strawberries into the batter, being cautious not to crush them to preserve fresh fruit bursts.
06 -
Transfer batter to prepared loaf pan, smoothing top lightly. Bake for approximately 50 minutes or until a toothpick inserted comes out clean.
07 -
Allow cake to rest in pan for 10 minutes before removing to a wire rack to cool completely, ensuring the glaze will set properly.
08 -
Combine smashed strawberries with powdered sugar in a bowl, stirring until smooth and glossy.
09 -
Pour glaze evenly over cooled cake and let it set for several minutes prior to slicing and serving.
# Extra Suggestions:
01 -
Use ripe but firm strawberries to prevent excess moisture diluting the batter.
02 -
Avoid overmixing after adding flour to maintain a light texture.
03 -
Cool the cake completely before glazing to ensure proper glaze adherence.
04 -
This cake freezes well when tightly wrapped; thaw overnight in the refrigerator before serving.