Strawberry Pound Cake

Strawberry Pound Cake 1 Strawberry Pound Cake 2 Strawberry Pound Cake 3 Strawberry Pound Cake 4

Happy belated Mother’s Day to all you mommas out there!  Yes, I know I’m a day late, but ya know what?  I actually spent Mother’s Day with my mom and mother-in-law rather than typing up a blog post.  So sue me.

I was also spending Mother’s Day devouring this delicious and oh-so wonderful pound cake.  I LOVED this cake…and so did the 14 other people I shared it with.  After making the rounds at my Sunday School class, lunch with the in-laws, and dinner with my family, the whole cake had been eaten and enjoyed.

Like most pound cakes, each slice is pretty hefty and filling.  However, the strawberry and lemon flavors give it a bright, summery taste that just perfectly pairs with some vanilla ice cream!  You should definitely not wait until next Mother’s Day to bake this cake!  Moms like cake year round, ya know…just sayin.

Strawberry Pound Cake

Printer Friendly Version

Source:  A Spicy Perspective

Serves:  14-16

Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.)

Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Then gently mix them into the batter.

Pour the batter into the prepared Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. DO NOT FORGET TO REDUCE THE TEMPERATURE!  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Advertisements

One thought on “Strawberry Pound Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s