Description
A moist and fluffy pound cake infused with rich strawberry flavor, perfect for gatherings or quiet evenings at home.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened (because butter makes everything better)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sour cream (this is where the magic happens)
- 1 cup fresh strawberries, pureed (or your favorite jam, no judgment here)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Make sure your kitchen isn’t too hot.
- In a large bowl, beat together the softened butter and sugar until it’s light and fluffy, about 3-5 minutes.
- Add in the eggs one at a time, ensuring each egg is well mixed before adding the next. Then mix in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and baking soda. Gradually add this into your creamy mixture.
- Mix in the sour cream until everything is beautifully combined.
- Fold in the pureed strawberries gently, or swirl in the strawberry jam.
Baking
- Pour the batter into a greased bundt pan and bake for about 60-70 minutes.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.
Notes
Don’t overmix the batter after adding flour. If using frozen strawberries, thaw and drain them before pureeing. Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: Dessert, Pound Cake, Strawberry Milkshake Pound Cake