Description
Our easy, eggfree strawberry pound cake is a homemade treat perfect for your next tea party, laid-back brunch, or whenever that sweet tooth tickles your tastebuds. Sharing the secrets to a perfectly moist crumb, perfect glazing plus tips to make a flawless crack free cake. Let's dive into creating this berrylicious delight that'll make you the talk of town!
Ingredients
Units
Scale
- Milk 1/2 cup
- Yogurt 1/2 cup
- Vanilla extract 2 tsp
- All Purpose Flour 2 cups
- Baking powder 1/2 tsp
- Baking Soda 1/2 tsp
- Salt 1/2 tsp
- Oil 10 tbsp
- Granulated Sugar 1 cup
- Zest of 1/2 lemon
- 1 cup chopped Strawberries, 1/4 inch pieces
- 1/2 cup corn starch
- !For Lemon Glaze
- Powdered Sugar 1 cup
- Lemon Juice 5-6 tsp
Instructions
- Preheat your oven to a cozy 325°F
- Wash the strawberries and pat dry them with a kitchen towel. Cut the strawberries into tidbits, zest a lemon and keep aside.
- In a mixing bowl, add all the wet ingredients like oil, milk, yogurt, sugar and vanilla essence. Mix them well.
- Sieve the dry ingredients like all purpose flour, baking powder, baking soda and salt into the wet ingredients.
- In another bowl, add 1/2 a cup of cornstarch and throw in the strawberry tidbits. Coat the strawberries with corn flour to avoid extra moisture in the cake.
- Add the strawberries and lemon zest to the cake batter, fold the strawberries gently into the cake batter. Do not overmix.
- Line an 8 1/2 x 4 1/2 loaf pan with parchment paper and spoon the cake batter into the prepared loaf pan.
- Bake in the middle rack at 325 F for upto an hour or until the toothpick comes clean. If the size or shape of your cake pan varies, adjust the bake time accordingly.
- Once done, don't be in a hurry to enjoy the cake. Allow the cake to cool on the wire rack for an hour before you cut it into slices or 2 hours before you glaze it (optional).
- If glazing the cake, add powdered sugar and lemon juice to a bowl to make the lemon glaze. Mix it well and pour it on the cake.
- Optionally you can also decorate the cake with some strawberries and strawberry flowers like you see in the photos. [mv_img id="35957"] [mv_img id="35956"]
Notes
- I prefer to use oil instead of butter to make sure the left overs incase any, remain moist even after refrigeration. Butter usually solidifies and stiffens more than oil. I actually bake all my cakes using oil instead of butter.
- Always combine the wet and dry ingredients separately.
- Pat dry the strawberries after washing them.
- Make sure to coat the strawberries in corn flour to the cake doesn't get soggy from the moisture from the strawberries.
- Do not over mix the batter, just gently fold in the strawberries making sure the cake stays light and airy.
- Don't forget to line your cake pan with a parchment paper.
- Always bake in the middle rack.
- Since we are baking the cake at a low temperature of 325 F, it will not immediately rise and crack and will need an hour to be done.
- Perform the toothpick test in the center and the two sides to make sure the cake is perfectly done.
- Allow the cake to cool completely or else you won't get the perfectly clean slices and the glaze will not stick on the cake too.
- Prep Time: 10 minutes
- Additional Time: 2 hours
- Cook Time: 1 hours
- Cuisine: American