Strawberry Pound Cake

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This Strawberry Pound Cake is moist, tender, full of fresh strawberries, and coated with a sweet glaze. It's a delicious dessert!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 543kcal

Author: Wendy

Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
Gently fold in the diced strawberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In a small mixing bowl, sift the powdered sugar to ensure there are no lumps.
Gradually add the milk, starting with 2 tablespoons, and the vanilla extract to the powdered sugar.
Whisk the mixture together until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If it's too thin, add more powdered sugar, a tablespoon at a time.
Once the glaze reaches the desired consistency, immediately pour it over the cooled Strawberry Pound Cake.
Use a spatula or the back of a spoon to spread the glaze evenly over the cake, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving the cake.
Once cooled, slice and serve.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.