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Sweet Strawberry Buttermilk Pound Cake

Sweet Strawberry Buttermilk Pound Cake

This rich and tender pound cake combines the buttery goodness of a classic loaf with the subtle tang of buttermilk and fresh strawberry flavor. A vibrant pink strawberry glaze adds a beautiful finish to this moist dessert, making it an ideal choice for spring celebrations or afternoon tea.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup strawberry purée fresh or frozen
  • 2 teaspoons vanilla extract
  • 1 teaspoon strawberry extract optional
  • Pink food coloring optional
  • 1 ½ cups powdered sugar
  • 2 tablespoons strawberry purée for glaze
  • 1 tablespoon milk or heavy cream

Equipment

  • Bundt Pan
  • Electric mixer
  • Mixing Bowls
  • Wire Rack
  • Whisk

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and thoroughly grease and flour a Bundt pan to ensure the cake releases easily.
  2. In a large bowl use an electric mixer to beat the softened butter and granulated sugar for 3 to 5 minutes until the mixture is light and fluffy.
  3. Add the eggs to the butter mixture one at a time beating well after each addition to fully incorporate them.
  4. In a separate bowl whisk together the flour baking soda and salt to combine the dry ingredients.
  5. In another bowl mix the buttermilk and strawberry purée until they are well blended.
  6. Gradually add the flour mixture and the buttermilk mixture to the butter mixture in alternating batches starting and ending with the flour.
  7. Stir in the vanilla extract strawberry extract and food coloring if you are using them until the batter is a uniform color.
  8. Pour the batter into the prepared Bundt pan and bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
  10. Prepare the glaze by whisking together the powdered sugar 2 tablespoons of strawberry purée and milk until smooth and pourable.
  11. Drizzle the strawberry glaze over the completely cooled cake allowing it to drip down the sides.
  12. Let the glaze set for a few minutes before slicing and serving.

Notes

Using room temperature eggs and butter is critical for creating a smooth batter that rises evenly without curdling.
Be careful not to overmix the batter once the flour is added as this can lead to a tough and dense texture.
If you do not have a Bundt pan you can use two loaf pans and bake for approximately 50 to 55 minutes instead.
You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 5 minutes.
Would you like me to search for a recipe for a homemade strawberry sauce to serve on the side for extra fruit flavor?