Delicious Moist Strawberry Pound (Printer-Friendly Version)
Tender strawberry pound cake with moist texture, enriched by Greek yogurt and finished with a sweet strawberry glaze.
# Ingredients Needed:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1 cup plain full-fat Greek yogurt
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon almond extract
08 -
1/2 cup vegetable oil
→ Fruits
09 -
1 cup fresh diced strawberries
10 -
1/2 cup smashed fresh strawberries
→ Glaze
11 -
3/4 cup powdered sugar
# Step-by-Step Directions:
01 -
Preheat oven to 350°F. Thoroughly grease an 8 or 9-inch loaf pan with non-stick spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 -
In a large bowl, whisk Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
04 -
Gradually fold the dry flour mixture into the wet ingredients, stirring just until combined to preserve a tender crumb.
05 -
Gently fold diced strawberries into the batter, taking care not to crush them to maintain fresh fruit bursts throughout.
06 -
Transfer batter to the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, until a toothpick inserted in the center emerges clean or with few moist crumbs.
07 -
Allow the cake to rest in the pan for 10 minutes before removing to a wire rack to cool completely, ensuring the glaze will set properly.
08 -
In a bowl, combine smashed strawberries and powdered sugar, stirring until smooth and glossy.
09 -
Drizzle cooled cake evenly with the strawberry glaze. Let set for several minutes before slicing to serve.
# Helpful Hints:
01 -
Use ripe yet firm strawberries to prevent excess moisture from diluting the batter.
02 -
Avoid overmixing after adding flour to maintain a light, tender texture.
03 -
Cool the cake completely before glazing to prevent the topping from melting.