Description

Strawberry Pound Cake is a moist, rich loaf filled with juicy diced strawberries and topped with a sweet glaze. Made with Greek yogurt and a hint of almond extract, it’s the perfect balance of fruity and tender. Simple to prepare and perfect for any occasion.

Ingredients

Scale

1½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1½ tsp almond extract

½ cup vegetable oil

1 cup diced fresh strawberries

For the glaze:

½ cup smashed strawberries

2 cups powdered sugar

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Instructions

Preheat your oven to 350 °F (175 °C). Spray an 8- or 9-inch loaf pan with non-stick cooking spray and set it aside.
Mix the flour, baking powder, and salt in a medium-sized bowl until well blended.
In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and well blended.
Gently stir the dry ingredients into the wet mixture until just incorporated—don’t overmix or the cake may become dense.
Carefully fold in the diced strawberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
Remove from the oven and let the cake sit in the pan for 10 minutes to settle.
Turn the cake out onto a cooling rack and let it cool completely before glazing.
As the cake cools, prepare the glaze by stirring together the mashed strawberries and powdered sugar in a bowl until smooth and creamy.
Drizzle or pour the glaze over the cooled loaf. Allow it to set, then slice and serve.

Notes

For best results, use room temperature eggs and yogurt. Blot strawberries dry before folding into the batter to avoid excess moisture. Cake can be frozen for up to 3 months—glaze after thawing for best texture.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Carbohydrates: 37g
Protein: 6g