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Strawberry Buttermilk Pound Cake

Deliciously Moist Strawberry Buttermilk Pound Cake Recipe

Delight in a slice of Strawberry Buttermilk Pound Cake, capturing the essence of summer in every bite.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can swap with gluten-free flour for a gluten-free treat.
  • 1 tbsp baking powder Ensure it’s fresh for the best results.
  • 1 ts baking soda Adds extra leavening for a light texture.
  • 1/2 ts salt Using kosher or sea salt gives a more balanced taste.
  • 1 cup unsalted butter Make sure it's softened.
  • 1 1/4 cups granulated sugar Contributes to moisture.
  • 2 ts vanilla extract Opt for pure extract for the best taste.
  • 3 eggs Using room temperature eggs helps them blend.
  • 1 cup buttermilk Substitute with regular milk and vinegar if necessary.
  • 1 1/2 cups fresh strawberries Toss them in flour before adding.
  • 2 tbsp flour for coating strawberries
Optional Glaze
  • 1 cup powdered sugar Mix for a smooth consistency.
  • 2 tbsp extra buttermilk Adjust for glaze thickness.
  • 1 ts vanilla extract A dash goes a long way.

Equipment

  • Bundt or loaf pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and grease and flour a Bundt or loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients along with the buttermilk until just combined.
  6. Toss strawberries in flour and fold into the batter gently to avoid crushing.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes, checking for doneness with a toothpick.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  10. For the glaze, mix powdered sugar with buttermilk and vanilla until smooth.
  11. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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