Strawberry Buttermilk Pound Cake
A delightful summer treat infused with fresh strawberries, balancing buttery richness with tangy buttermilk for a exquisite dessert experience.
Ingredients
Main ingredients
- 1 cup creamy unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk Provides moistness
- 1/2 cup strawberry purée Star ingredient
- 2 teaspoons vanilla extract Optional
- 1 teaspoon strawberry extract Optional
- 1 1/2 cups powdered sugar For glaze
- 2 tablespoons strawberry purée For glaze
- 1 tablespoon milk or heavy cream For glaze
- Pink food coloring Optional for color
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan or a loaf pan thoroughly.
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- Stir in the vanilla extract and optional strawberry extract.
Combining Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Gently fold in the strawberry purée and, if desired, the pink food coloring.
Baking
- Pour the batter into the prepared pan, smoothing out the top.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, strawberry purée, and milk until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
Serving
- Slice, serve, and enjoy!
Notes
For added texture, consider mixing in fresh strawberries or nuts into the batter. Use homemade strawberry purée for a richer flavor.