STRAWBERRY POUND CAKE RECIPE
Spring has finally sprung here in Minnesota. I think the threat of any more snow storms are long gone (knock on wood). Green grass is peeking through and the weather is finally in the 60’s.
You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold is just home to me.
So when spring finally arrives I bake a ton with fruit. Strawberries make an appearance quite a bit in this house. I don’t know if this is a good thing or if my kids get sick and tired of it, but one thing I do know is that they went crazy for this Strawberry Pound Cake!
What’s better than having a quick and easy pound cake that whips up in minutes and in one bowl? I know the faster a recipe for me is key because hey, four kids take a lot of work and they are always hungry.
INGREDIENTS
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries about 1 1/4 cup whole
Glaze:
- 1/2 cup smashed strawberries about 1 cup whole
- 2 cups powdered sugar
INSTRUCTIONS
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Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
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In medium-sized bowl, stir together flour, baking powder and salt.
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In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
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Fold in the strawberries and spoon batter into the prepared pan.
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Bake for about 50 minutes or until center is set.
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Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
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While the bread is cooling, make the glaze.
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In a medium-sized bowl combine smashed strawberries and powdered sugar.
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Once cake is cooled pour the glaze over top, let set, cut and serve.
