Description
This classic Pound Cake with Strawberry Icing is a moist and buttery dessert perfect for any occasion. The pound cake features a tender crumb with a rich vanilla flavor, while the strawberry icing made from crushed freeze-dried strawberries adds a fresh, fruity sweetness and a beautiful pink glaze. Easy to prepare and baked to golden perfection, this cake is sure to delight your family and guests.
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
- ⅓ 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 specifically designed for baking. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Combine Dry Ingredients: In a bowl, whisk together the sifted cake flour and kosher salt to evenly distribute the salt and remove any lumps.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which takes about 5 minutes. This process incorporates air and creates a tender cake texture.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the batter and beat until just combined. Then pour in the heavy cream and continue mixing. Finally, add the remaining dry ingredients and mix until you have a smooth batter, without overmixing.
- Bake: Pour the batter into the prepared Bundt pan, placing it on a baking sheet to catch any drips. Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 30 minutes. After that, carefully invert it onto a piece of parchment paper or a serving plate and let it cool completely to room temperature to ensure the icing will set properly.
- Prepare Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a fine powder using a food processor or by pounding them with a rolling pin to enhance their flavor and texture in the icing.
- Make Strawberry Icing: In a bowl, whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and well combined.
- Adjust Consistency: If the icing is too thick for pouring, add milk one teaspoon at a time, whisking until it reaches a pourable consistency. If the icing is too thin, add more powdered sugar in ¼ cup increments until desired thickness is achieved.
- Glaze Cake: Pour the strawberry icing evenly over the cooled pound cake and let it set for a few minutes before serving to allow a beautiful, glossy finish.
Notes
- Ensure the butter and eggs are at room temperature to create a smooth, evenly textured batter.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Using freeze-dried strawberries gives a more intense flavor and vibrant color to the icing compared to fresh strawberries.
- Allow the cake to cool completely before glazing for best icing adherence.
- Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to a week.
- For extra moisture, serve slices with a dollop of whipped cream or fresh strawberries.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
