This simple strawberry pound cake is soft, buttery and will melt in your mouth!
- butter 10 tbsp (140 g)
- vanilla extract 1 tsp
- all purpose flour 1 ⅔ cup (210 g)
- (spooned and leveled*)
- baking powder 1 tsp
- salt ½ tsp
- eggs 3 large
- granulated sugar 1 c (200 g)
- sour cream, room temperature ½ c (120 g)
- fresh strawberries, diced ⅓ c (50 g)
- powdered sugar for dusting
- Preheat oven to 350 F (180 C). Butter and lightly flour a 9×5 inch (23×13 cm) loaf pan.
- Melt the butter in a small bowl. Whisk in the vanilla extract and set aside until cooled to about room temperature.
- Sift and combine the flour, baking powder and salt in a separate bowl. Set aside.
- Using an electric mixer, whip the eggs and sugar on high speed until the mixture is light in color and expands to about 3 times its original volume.
- Gradually fold in the sifted flour mixture and room temperature sour cream by hand.
- Mix a large spoonful of the batter into the melted butter, then incorporate the butter mixture into the remaining batter.
- Gently fold in the strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean.
- Cool the cake in the pan on a wire rack for 20 minutes. Then remove the cake from the pan and allow to finish cooling on the wire rack.
- Dust with powdered sugar if desired.
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storing: Store leftover cake in an airtight container at room temperature for up to 2 days or cover tightly and store in the refrigerator for up to 5 days.
- Category: dessert
- Method: baking
- Cuisine: european
Keywords: strawberry pound cake