Description
This classic Pound Cake with Strawberry Icing recipe delivers a moist, buttery cake topped with a vibrant, sweet strawberry glaze made from crushed freeze-dried strawberries. Perfect for any occasion, this dessert combines traditional baking techniques with a fresh and flavorful twist in 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 nonstick spray to ensure the cake doesn’t stick. Then preheat your oven to 350°F (175°C) for proper baking temperature.
- Combine Dry Ingredients: In a bowl, whisk together the sifted cake flour and kosher salt until evenly mixed, setting aside for use later in the batter.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together for about 5 minutes until the mixture becomes light and fluffy, creating a creamy base for the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by beating in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually beat in half of the dry flour mixture until just combined to avoid overmixing. Then pour in the heavy cream and beat to integrate, followed by adding the remaining dry ingredients until the batter is smooth and uniform.
- Bake: Pour the prepared batter into the pre-sprayed Bundt pan and place it on a baking sheet for support. Bake in the preheated oven for 50 to 55 minutes, or until the cake turns golden brown and a tester inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 30 minutes to set structure. Afterward, invert the cake onto parchment paper or a serving plate and let it cool completely before icing.
- Prepare Freeze-Dried Strawberries: Using a food processor or a rolling pin, crush the freeze-dried strawberries into a fine, smooth powder ready for the glaze.
- Make Strawberry Icing: In a bowl, whisk together powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until the mixture is smooth and well combined.
- Adjust Icing Consistency: If the glaze is too thick, add milk one teaspoon at a time, whisking to reach a pourable consistency. If too thin, add powdered sugar in ¼ cup increments until desired thickness is achieved.
- Glaze Cake: Pour the strawberry icing evenly over the cooled pound cake. Let the glaze set for a few minutes before slicing and serving, to allow it to firm slightly.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for optimal mixing and texture.
- Use a baking sheet under the Bundt pan to catch any drips and for easier handling.
- Freeze-dried strawberries provide intense flavor without adding moisture that would affect the glaze consistency.
- Adjust the thickness of the icing to your preference by adding milk or powdered sugar gradually.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
