Fruity Summer Pound Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
2 cups granulated sugar
07 -
4 large eggs
08 -
1 tablespoon vanilla extract
09 -
1 cup buttermilk
→ For the Strawberries
10 -
1 ½ cups fresh strawberries, diced
11 -
2 tablespoons all-purpose flour (for coating)
→ Optional Glaze
12 -
1 cup powdered sugar
13 -
2 tablespoons buttermilk
14 -
½ teaspoon vanilla extract
# Instructions:
01 -
Heat your oven to 325°F (165°C). Grab your Bundt pan or 9x5 loaf pan and give it a good coating of butter, then dust with flour to prevent sticking.
02 -
In a bowl, combine the flour, baking powder, baking soda, and salt with a quick whisk. Set this aside for now.
03 -
In your mixer, beat the softened butter and sugar together until it looks fluffy and turns a pale yellow color - this usually takes about 3-5 minutes. Don't rush this step!
04 -
Drop in the eggs one at a time, making sure each one is fully mixed in before adding the next. Pour in that tablespoon of vanilla and mix it through.
05 -
Now comes the careful part - add your flour mixture and buttermilk in stages, starting and ending with flour (so flour, buttermilk, flour, buttermilk, flour). Mix just until everything comes together - don't overdo it!
06 -
Toss your diced strawberries with those 2 tablespoons of flour until they're lightly coated. This little trick helps keep them from sinking to the bottom of your cake. Gently fold them into your batter.
07 -
Pour the batter into your prepared pan and smooth out the top. Pop it in the oven for about 60-70 minutes. You'll know it's done when a toothpick stuck in the middle comes out clean or with just a few crumbs.
08 -
Let the cake hang out in the pan for about 10 minutes, then carefully flip it onto a wire rack to cool completely.
09 -
If you're feeling fancy, mix up some powdered sugar, a splash of buttermilk, and a bit of vanilla until smooth. Drizzle this over your cooled cake for extra sweetness and a pretty finish.
# Notes:
01 -
For the best texture, make sure your butter, eggs, and buttermilk are all at room temperature before you start mixing.
02 -
This cake keeps well at room temperature for 2-3 days if wrapped tightly, or you can refrigerate it for up to a week.
03 -
If fresh strawberries aren't in season, you can use frozen ones - just thaw and drain them well first.
04 -
No buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.