Strawberry Pound Cake
This easy strawberry pound cake is made with fresh diced strawberries, Greek yogurt, and vanilla for a moist, tender crumb and rich flavor. Perfect for brunch, dessert, or an afternoon treat, this simple loaf cake is packed with fruity sweetness and bakes up beautifully every time.
Ingredients
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. full-fat Greek yoghurt
- 3/4 c. granulated sugar
- 2 tsp. vanilla extract
- 3 large eggs
- 1/2 vegetable oil
- 1 c. diced strawberries
Strawberry Glaze (optional)
- 3/4 c. mashed strawberries
- 1/2 c. icing sugar sifted
Instructions
- Preheat the oven to 350℉/176℃/Gas Mark 4. Grease a loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the yoghurt, sugar, vanilla extract, eggs, and vegetable oil. Scraping down the sides as needed.
- Gently pour the dry ingredients into the wet ingredients. Stir together with a wooden spoon or silicone spatula or until just incorporated.
- Add the diced strawberries into the batter and mix in.
- Pour into a loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.
- Let cool in the tray for 5-10 minutes then transfer to a cooling rack and continue to let cool.
- Serve with either fresh cream or with a strawberry glaze. To make the strawberry glaze, mash up 3/4 c. strawberries and add 1/2 c. icing sugar and drizzle over top of the poundcake slices.
Notes
Nutritional Information Servings 10
Calories 185 Carbs 20g Protein 6g Fat 9g
Nutritional Information is automatically calculated and should only be used as a guide.