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Strawberry Buttermilk Pound Cake

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A moist and tender pound cake infused with fresh strawberries and buttermilk, delivering a rich yet fruity dessert perfect for any occasion.

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

1 cup buttermilk

1 ½ cups fresh strawberries, diced

2 tablespoons all-purpose flour (for coating strawberries)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
  6. Toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. If using the glaze, mix powdered sugar, buttermilk, and vanilla extract, then drizzle over the cooled cake before serving.

Notes

  • Coating strawberries with flour prevents them from sinking to the bottom.
  • Beat butter and sugar thoroughly to keep the cake light and fluffy.
  • Use fresh strawberries for best texture; if using frozen, thaw and dry well.
  • Glaze is optional but adds a sweet finishing touch.
  • Store cake in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
  • Freeze wrapped slices for up to 3 months; thaw before serving.
  • Variations include adding lemon zest, nuts, or swapping berries.

Nutrition

Find it online: http://recipesbyjanet.com/strawberry-buttermilk-pound-cake/