Strawberry Lemonade Pound Cake

Steps

1. 1

   Preheat your oven to 325°F (160 °C) (165°C (325 °F)). Butter and flour a standard Bundt pan thoroughly to prevent sticking.

2. 2

   In a large bowl or stand mixer, cream together 3 sticks of softened unsalted butter and 3 cups of white sugar until light and fluffy.

3. 3

   Add 1 teaspoon of vanilla bean paste (or extract) and a pinch of salt to the butter mixture.

4. 4

   Mix in 1/2 cup of sour cream until well combined.

5. 5

   Add 5 room temperature eggs one at a time, beating well after each addition.

6. 6

   Alternately add 4 cups of cake flour and 1 cup of buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined.

7. 7

   Divide the prepared batter equally into two separate bowls.

8. 8

   To the first bowl, add 1 tablespoon of lemon extract and the zest and juice of 1 lemon. Mix well to create the lemon pound cake batter.

9. 9

   To the second bowl, add 1 tablespoon of strawberry extract and pink or red food coloring if desired. Mix well to create the strawberry pound cake batter.

10. 10

    Dollop the two batters into the prepared Bundt pan, alternating colors, and use a knife or skewer to gently swirl them together.

11. 11

    Bake in the preheated oven for 1 hour and 25 minutes, or until a skewer inserted into the center comes out clean.

    Start 1-hour timer
12. 12

    Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

    Start 10-minute timer
13. 13

    While the cake cools, prepare the vanilla glaze by whisking together 3 cups of powdered sugar, 1/3 cup of heavy cream, and 1 tablespoon of vanilla bean paste until smooth.

14. 14

    Pour the glaze over the cooled pound cake before serving.