Go Back
–+ servings
A Strawberry Pound Cake That’s Rich, Buttery, and Light as a Spring Afternoon

A Strawberry Pound Cake That’s Rich, Buttery, and Light as a Spring Afternoon

A Strawberry Pound Cake That’s Rich, Buttery, and Light as a Spring Afternoon is a delightful and fluffy dessert perfect for spring.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Stand mixer
  • bundt cake pan
  • Mixing bowls
  • Wire rack

Ingredients
  

Batter

  • 8 ounces unsalted butter divided into 2 sticks and 1 tablespoon
  • 4 large eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour plus 1 tablespoon, divided
  • 1 pound fresh strawberries trimmed and diced
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions
 

Preparation

  • Place 2 sticks of unsalted butter in the bowl of a stand mixer. Let it sit at room temperature for at least 1 hour along with eggs and sour cream.
  • Melt the remaining 1 tablespoon unsalted butter and mix with 1 tablespoon all-purpose flour to form a paste. Brush this on the inside of a 12-cup bundt cake pan.

Mixing

  • In a large bowl, whisk together 3 cups all-purpose flour, kosher salt, baking soda, and baking powder.
  • In the mixer, blend 2 cups granulated sugar with the butter until fluffy. Beat in eggs one at a time, then add vanilla extract.
  • Gradually mix in the flour mixture and sour cream, alternating between the two, until just combined.
  • Gently fold in the diced strawberries with a spatula.

Baking and Cooling

  • Pour the batter into the prepared bundt pan and smooth the top. Bake at 375ºF for about 1 hour until a toothpick comes out clean.
  • Let the cake cool in the pan for 30 minutes, then turn it out onto a wire rack and cool completely for about 1 ½ hours.

Glazing

  • In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled cake.

Notes

The cake can be tightly wrapped in plastic wrap and kept at room temperature for up to 4 days. Ensure you use a 12-cup Bundt pan for best results.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 1mg
Keyword buttery cake, fresh strawberries, light cake, spring dessert, strawberry pound cake
Tried this recipe?Let us know how it was!