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Strawberry Buttermilk Pound Cake

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A delightful dessert that combines rich buttermilk and fresh strawberry purée for a moist, flavorful cake.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup strawberry purée
  • 2 teaspoons vanilla extract
  • 1 teaspoon strawberry extract (optional)
  • A few drops of pink food coloring (optional)
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons strawberry purée (for glaze)
  • 1 tablespoon milk or heavy cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt or loaf pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and strawberry extracts.
  4. Whisk together the flour, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Fold in the strawberry purée and any food coloring if using.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
  9. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  10. Prepare the glaze by whisking together the powdered sugar, strawberry purée, and milk until smooth.
  11. Drizzle the glaze over the cooled cake and let it drip down the sides.
  12. Slice, serve, and enjoy!

Notes

For added texture, consider folding in some chopped strawberries before baking. Store at room temperature for up to three days, or refrigerate for a week.

Nutrition

Find it online: https://yummyfirst.com/strawberry-buttermilk-pound-cake/