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Strawberry Pound Cake with Glaze Moist Easy Recipe
Emily

Delicious Moist Strawberry Pound Cake

A soft, moist, and fruity pound cake made with fresh strawberries, Greek yogurt, and finished with a sweet strawberry glaze. Perfect for spring, summer, or anytime you crave a fresh berry dessert!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Baking
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 tsp almond extract
  • 1/2 cup vegetable oil
  • 1 cup diced strawberries (about 1 1/4 cups whole)
  • 1/2 cup smashed strawberries (about 1 cup whole)
  • 2 cups powdered sugar

Equipment

  • loaf pan (8 or 9-inch)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Spray an 8 or 9-inch loaf pan with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in diced strawberries, then transfer batter to the prepared loaf pan.
  6. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Mix smashed strawberries with powdered sugar to make a glaze.
  9. Pour glaze over cooled cake and let set before slicing and serving.

Notes

Use fresh, ripe strawberries for the best flavor. This pound cake keeps well covered at room temperature for 2 days, or refrigerated for up to 5 days. You can also freeze it (unglazed) for up to 2 months. Try substituting vanilla extract for almond extract if preferred.