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Pound Cake with Strawberry Icing Recipe

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  • Author: Stacy Corbo
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Pound Cake with Strawberry Icing is a moist, buttery delight that’s perfect for any occasion. The rich, dense cake is made even more special with a vibrant strawberry icing, creating a beautiful balance of flavors. It’s an elegant dessert that’s surprisingly easy to make and sure to impress your guests.


Ingredients

Units Scale

Pound Cake:

  • 3 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 teaspoons vanilla extract
  • 1 cup heavy cream

Strawberry Icing:

  • 2 1/4 cups powdered sugar
  • 1/3 cup crushed freeze-dried strawberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 1/2 tablespoons milk

Instructions

Pound Cake:

  1. Prepare Pan and Preheat Oven:
    1. Spray a 12-cup Bundt pan with nonstick baking spray (ensure it’s baking spray, not just nonstick spray).
    2. Preheat the oven to 350°F (175°C).
  2. Combine Dry Ingredients:
    1. Whisk together the sifted cake flour and kosher salt in a bowl.
  3. Cream Butter and Sugar:
    1. In the bowl of an electric mixer, beat the softened butter and granulated sugar together until fluffy, about 5 minutes.
  4. Add Eggs and Vanilla:
    1. Beat in the eggs one at a time.
    2. Beat in the vanilla extract.
  5. Combine Wet and Dry Ingredients:
    1. Beat in half of the dry ingredients until just combined.
    2. Beat in the heavy cream.
    3. Finish by beating in the remaining dry ingredients.
  6. Bake:
    1. Pour the mixture into the prepared Bundt pan.
    2. Place the pan on a baking sheet and bake for 50 to 55 minutes, or until the cake is golden and a tester inserted into the center comes out clean.
  7. Cool:
    1. Let the cake cool in the pan for 30 minutes.
    2. Invert it onto a piece of parchment paper or a cake stand/plate.
    3. Let it cool completely.

Strawberry Icing:

  1. Prepare Freeze-Dried Strawberries:
    1. Use a food processor or a rolling pin to crush the freeze-dried strawberries into a smooth powder.
  2. Combine Ingredients:
    1. Whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined.
  3. Adjust Consistency:
    1. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable.
    2. If it’s too thin, add more powdered sugar ¼ cup at a time.
  4. Glaze Cake:
    1. Pour the icing over the cooled cake.
    2. Let it set for a few minutes before serving.

Notes

  • Use room temperature ingredients for a smooth batter.
  • Sift the cake flour for a lighter, tender cake.
  • Use freeze-dried strawberries for a concentrated strawberry flavor and vibrant color.
  • Ensure the cake is completely cool before icing to prevent the icing from melting.
  • For a more intense strawberry flavor, add a few drops of strawberry extract to the icing.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 500kcal
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 150mg