Moist Strawberry Pound Cake (Printable Version)
Tender pound cake studded with fresh strawberries, enriched by Greek yogurt and topped with a sweet strawberry glaze.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups unbleached all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain full-fat Greek yogurt
05 -
1 1/4 cups granulated sugar
06 -
3 large eggs
07 -
1/4 teaspoon almond extract
08 -
1/2 cup vegetable oil
→ Fruit
09 -
1 cup fresh diced strawberries
10 -
1/2 cup smashed fresh strawberries
→ Glaze
11 -
3/4 cup powdered sugar
# Steps to Cook:
01 -
Preheat oven to 350°F. Grease an 8 or 9-inch loaf pan thoroughly with non-stick spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 -
In a large bowl, whisk Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and homogenous.
04 -
Gradually add the dry mixture to the wet ingredients, stirring gently until no visible flour remains. Avoid overmixing to maintain tenderness.
05 -
Carefully fold diced strawberries into the batter to distribute evenly without crushing the fruit.
06 -
Transfer batter to prepared loaf pan and smooth the top. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Allow the cake to rest in the pan for 10 minutes before removing onto a wire rack. Cool completely before glazing.
08 -
Combine smashed strawberries and powdered sugar in a bowl, stirring until the glaze is smooth and glossy.
09 -
Pour the strawberry glaze evenly over the cooled cake. Let it set a few minutes before slicing and serving.
# Extra Suggestions:
01 -
Use ripe but firm strawberries to avoid excess moisture diluting the batter.
02 -
Do not overmix once the flour is added to preserve cake lightness.
03 -
Allow the cake to cool fully before applying glaze to prevent melting.