Description
This classic Pound Cake with Strawberry Icing recipe delivers a rich, buttery cake with a tender crumb, perfectly complemented by a sweet and tangy strawberry glaze made from freeze-dried strawberries. Ideal for celebrations or as a delightful afternoon treat, this recipe combines traditional baking techniques with a fresh twist for the icing.
Ingredients
Scale
Pound Cake
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream
Strawberry Icing
- 2 ¼ cups powdered sugar
- â…“ cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
- Prepare Pan and Preheat Oven: Spray a 12-cup Bundt pan thoroughly with baking spray to ensure easy release of the cake. Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour and kosher salt until evenly mixed.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, approximately 5 minutes, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually beat in half of the dry flour mixture until just combined, followed by the heavy cream. Finally, mix in the remaining dry ingredients until the batter is smooth and homogenous.
- Bake: Pour the batter into the prepared Bundt pan, place it on a baking sheet, and bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a tester into the center; it should come out clean and the cake should be golden brown.
- Cool: Allow the cake to cool in the pan for 30 minutes to set before carefully inverting it onto parchment paper or a cake stand. Let the cake cool completely before glazing.
- Prepare Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a smooth powder using a food processor or by crushing with a rolling pin inside a sealed bag.
- Make Strawberry Icing: Whisk together powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined. Adjust the consistency by adding more milk (1 teaspoon at a time) if too thick, or more powdered sugar (¼ cup increments) if too thin, until pourable.
- Glaze Cake: Pour the strawberry icing evenly over the completely cooled pound cake and let it set for a few minutes before serving to allow the glaze to firm up slightly.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for the best texture and even mixing.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Use baking spray specifically formulated for baking to prevent sticking.
- Freeze-dried strawberries provide intense flavor without adding moisture to the icing.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
