Moist Strawberry Pound Cake (Print Version)
Almond, yogurt and strawberries create a moist, buttery cake finished with a luscious strawberry glaze.
# What You'll Need:
→ Cake Batter
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon fine sea salt
04 -
2/3 cup full-fat plain Greek yogurt
05 -
1 cup granulated sugar
06 -
3 large eggs, at room temperature
07 -
1 teaspoon pure almond extract
08 -
1/2 cup vegetable oil
09 -
1 cup diced fresh strawberries
→ Strawberry Glaze
10 -
1/4 cup smashed fresh strawberries
11 -
1 cup powdered sugar, sifted
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Thoroughly grease an 8 or 9-inch loaf pan with non-stick spray to ensure easy unmolding.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly blended for a consistent crumb structure.
03 -
In a large mixing bowl, whisk Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and creamy.
04 -
Gradually fold the dry mixture into the wet base, stirring just until incorporated to avoid overmixing and maintain a tender texture.
05 -
Gently fold diced strawberries into the batter, taking care to keep pieces intact for vibrant, juicy bursts in each slice.
06 -
Transfer the batter into the prepared pan, smooth the top evenly, and bake for approximately 50 minutes or until a toothpick inserted in the center emerges clean or with just a few moist crumbs.
07 -
Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely before glazing.
08 -
In a medium bowl, combine smashed strawberries with powdered sugar, mixing until a smooth, glossy glaze forms. Adjust sugar for desired thickness.
09 -
Once the cake has fully cooled, pour the prepared strawberry glaze evenly over the top. Let the glaze set before slicing and serving.
# Additional Notes:
01 -
The combination of Greek yogurt and vegetable oil ensures a moist, tender crumb that keeps well for days. Glaze the cake only after cooling to prevent melting. Cake can be wrapped and frozen for up to three months before glazing.
02 -
For optimal texture, use ripe but firm strawberries and fold gently to avoid streaking the batter. Greasing the loaf pan thoroughly prevents sticking.