Strawberry Pound Cake

Ingredients

• 1 cup unsalted butter (room temperature)
• 1.5 cup granulated sugar
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• 0.5 cup sour cream (full fat recommended)
• 1.5 cup all-purpose flour
• 0.5 tsp baking powder
• 0.25 tsp salt
• 1.5 cup fresh strawberries (hulled and sliced or halved)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. 2

   In a large bowl or stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Mix in the sour cream until fully incorporated; this provides moisture and a slight tang to the cake.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top.

8. 8

   Place the fresh strawberries on top of the batter, pressing them in slightly.

9. 9

   Pop the pan into the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

The author emphasizes using sour cream as a 'sacred ingredient' for moisture. For best results, ensure your butter and eggs are at room temperature to prevent the batter from breaking.

Nutrition per serving

• dessert
• baking
• strawberry
• pound cake
• summer
• fruit dessert