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:
- Prepare Pan and Preheat Oven:
- Spray a 12-cup Bundt pan with nonstick baking spray (ensure it’s baking spray, not just nonstick spray).
- Preheat the oven to 350°F (175°C).
- Combine Dry Ingredients:
- Whisk together the sifted cake flour and kosher salt in a bowl.
- Cream Butter and Sugar:
- In the bowl of an electric mixer, beat the softened butter and granulated sugar together until fluffy, about 5 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time.
- Beat in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Beat in half of the dry ingredients until just combined.
- Beat in the heavy cream.
- Finish by beating in the remaining dry ingredients.
- Bake:
- Pour the mixture into the prepared Bundt pan.
- 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.
- Cool:
- Let the cake cool in the pan for 30 minutes.
- Invert it onto a piece of parchment paper or a cake stand/plate.
- Let it cool completely.
Strawberry Icing:
- Prepare Freeze-Dried Strawberries:
- Use a food processor or a rolling pin to crush the freeze-dried strawberries into a smooth powder.
- Combine Ingredients:
- Whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined.
- Adjust Consistency:
- If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable.
- If it’s too thin, add more powdered sugar ¼ cup at a time.
- Glaze Cake:
- Pour the icing over the cooled cake.
- 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