Strawberry Buttermilk Pound Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup buttermilk, room temperature
1 1/2 cups fresh strawberries, diced and lightly coated in flour
For the Glaze:
1 cup powdered sugar
2-3 tablespoons buttermilk
1/2 teaspoon vanilla extract
Fresh strawberries for garnish (optional)
Directions:
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are well-coated.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
Gradually add the granulated sugar, continuing to beat until light and fluffy, about 3-5 minutes.
Add the Eggs and Extracts:
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and almond extract (if using).
Incorporate the Dry Ingredients and Buttermilk:
With the mixer on low speed, alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
Mix until just combined, being careful not to overmix.
Fold in the Strawberries:
Gently fold the floured strawberries into the batter, ensuring they are evenly distributed.
Bake the Cake:
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool the Cake:
Allow the cake to cool in the pan for 15-20 minutes.
Carefully invert the cake onto a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth.
Adjust the consistency by adding more buttermilk if needed.
Glaze the Cake:
Once the cake is completely cool, drizzle the glaze over the top.
Let the glaze set for a few minutes before serving.
Garnish with fresh strawberries, if desired.
Serve:
Slice and serve the strawberry buttermilk pound cake, enjoying its moist, tender crumb with bursts of fresh strawberry flavor.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Prep Time: 20 minutes | Cook Time: 60-70 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 350 kcal per slice | Servings: 12-14 slices