Easy Strawberry Pound Cake Recipe
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!
Print
Pin
Save
Servings:
slicesCalories:
Ingredients
- Milk ½ cup
- Yogurt ½ cup
- Vanilla extract 2 tsp
- All Purpose Flour 2 cups
- Baking powder ½ tsp
- Baking Soda ½ tsp
- Salt ½ tsp
- Oil 10 tbsp
- Granulated Sugar 1 cup
- Zest of ½ lemon
- 1 cup chopped Strawberries, ¼ inch pieces
- ½ 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 ½ 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 ½ x 4 ½ 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.
Nutrition
Serving: 1g
