Strawberry Buttermilk Pound Cake (Print Version)
# Ingredients:
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
2 cups granulated sugar
07 -
4 large eggs
08 -
1 tablespoon vanilla extract
09 -
1 cup buttermilk
10 -
1 ½ cups fresh strawberries, diced
11 -
2 tablespoons all-purpose flour (for coating strawberries)
# Instructions:
01 -
Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan.
02 -
In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
Beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
04 -
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 -
Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined.
06 -
Toss the diced strawberries with 2 tablespoons of all-purpose flour to prevent them from sinking. Gently fold the coated strawberries into the batter.
07 -
Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
08 -
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 -
Whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.
# Notes:
01 -
Ensure butter, eggs, and buttermilk are at room temperature for smoother batter and better texture.
02 -
Tossing diced strawberries in flour helps prevent them from sinking to the bottom of the cake.
03 -
Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
04 -
Use a toothpick to check doneness—if it comes out clean or with a few crumbs, the cake is ready.