Strawberry Pound Cake with Strawberry Glaze Recipe
A moist and flavorful strawberry pound cake made with Greek yogurt and fresh strawberries, topped with a sweet strawberry glaze. This loaf cake combines the richness of almond extract and the freshness of strawberries for a perfect dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
Strawberries
- 1 cup diced strawberries (about 1 1/4 cup whole)
- 1/2 cup smashed strawberries (about 1 cup whole)
Glaze
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
- Add Strawberries: Carefully fold in the diced strawberries to the batter, ensuring even distribution without breaking the fruit.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean and the cake is set.
- Cool Cake: Remove the cake from the oven and allow it to sit in the pan for 10 minutes. Then, transfer the cake onto a cooling rack to cool completely.
- Prepare Glaze: While the cake cools, combine the smashed strawberries and powdered sugar in a medium bowl, mixing until smooth to create a glaze.
- Glaze and Serve: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Ensure the cake is completely cooled before applying the glaze to prevent it from melting and becoming runny.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- You can substitute vegetable oil with melted butter for a richer taste.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- For a dairy-free version, substitute Greek yogurt with a nondairy yogurt alternative.
Keywords: strawberry pound cake, greek yogurt cake, strawberry glaze, loaf cake, almond extract cake, strawberry dessert
