Description
This classic Pound Cake with Strawberry Icing is a moist and buttery dessert perfect for any occasion. The rich cake is baked to golden perfection and topped with a sweet and tangy strawberry glaze made from crushed freeze-dried strawberries, powdered sugar, and cream. The luscious icing adds a delightful burst of fruity flavor that beautifully complements the tender cake.
Ingredients
Scale
Pound Cake
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream
Strawberry Icing
- 2 ¼ cups powdered sugar
- â…“ cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
- Prepare Pan and Preheat Oven: Spray a 12-cup Bundt pan with nonstick baking spray designed for baking to ensure easy release of the cake. Preheat the oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour and kosher salt until evenly mixed.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed for about 5 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the butter mixture and beat on low speed just until combined. Then, add the heavy cream and continue mixing gently.
- Finish Batter: Beat in the remaining dry flour mixture until just incorporated without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan on a baking sheet for stability and bake in the preheated oven for 50 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes. Afterward, carefully invert the cake onto a piece of parchment paper or a serving plate and allow it to cool completely before icing.
- Prepare Freeze-Dried Strawberries: Using a food processor or a rolling pin inside a sealed bag, crush the freeze-dried strawberries into a fine powder.
- Make Strawberry Icing: In a bowl, whisk together the powdered sugar, crushed freeze-dried strawberry powder, vanilla extract, heavy cream, and milk until smooth and well combined.
- Adjust Icing Consistency: If the icing is too thick to pour, add additional milk 1 teaspoon at a time, whisking until the desired pourable consistency is reached. If too thin, gradually add more powdered sugar by ¼ cup increments until thickened.
- Glaze the Cake: Pour the strawberry icing evenly over the cooled cake, allowing it to drizzle down the sides.
- Set and Serve: Let the icing set for a few minutes before slicing and serving your delicious pound cake with strawberry icing.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for best texture and even mixing.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use freeze-dried strawberries for an intense strawberry flavor without added moisture that can affect icing consistency.
- The Bundt pan should be well-greased with baking spray to prevent sticking.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 3 days.
