Description
A comforting, fruity pound cake with a strawberry puree that captures the essence of summer, perfect for everyday desserts or special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberry puree
- 1/2 cup milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1–2 drops pink food coloring (optional)
- Fresh strawberries (for serving)
- Ice cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the strawberry puree and milk. Mix until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before transferring to a serving plate.
- For the glaze, mix the powdered sugar with milk and food coloring until smooth. Drizzle over the cooled cake.
- Serve the cake with fresh strawberries and ice cream if desired.
Notes
For best results, use room-temperature butter and eggs. This cake can be stored at room temperature for two days or refrigerated for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg