Moist Strawberry Pound Cake (Printer-Friendly)
A moist pound cake with fresh diced strawberries, Greek yogurt, and a sweet strawberry glaze for bright flavor.
# What You’ll Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain Greek yogurt (full fat)
05 -
1 1/2 cups granulated sugar
06 -
3 large eggs
07 -
1/2 teaspoon almond extract
08 -
1/4 cup vegetable oil
→ Fruit
09 -
1 cup fresh diced strawberries
10 -
2/3 cup smashed fresh strawberries
→ Glaze
11 -
2/3 cup powdered sugar
# Steps to Make This:
01 -
Heat the oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended.
03 -
In a large bowl, whisk the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
04 -
Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains, avoiding overmixing.
05 -
Gently fold the diced strawberries into the batter, being careful not to crush them to maintain bursts of fruit.
06 -
Transfer batter to the prepared loaf pan and smooth the surface. Bake approximately 50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
07 -
Let the cake rest in the pan for 10 minutes, then remove and cool completely on a wire rack to prevent glaze melting.
08 -
Combine smashed strawberries and powdered sugar in a bowl; stir until smooth and glossy.
09 -
Pour the glaze evenly over the cooled cake and allow it to set for a few minutes before slicing.
# Additional Notes:
01 -
Use ripe but firm strawberries to avoid excess moisture diluting the batter.
02 -
Do not overmix after adding flour to ensure a tender crumb.
03 -
Cool cake completely before applying glaze to ensure proper setting.