Fresh Strawberry Pound Cake
I love pound cake. I have written about them a lot. They are so versatile and the variations are endless. THis one use fresh strawberries in the batter. I then made a Starwberry/Lemon Glaze with left over strawberry jam.
- 1 cup Unsalted Butter, room temperature
- 4 Large Eggs, room temperature
- 1 cup Sour Cream
- 2 pints Fresh Strawberries, washed and chopped into bite-sized pieces.
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 2 cups Granulated White Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 cups Confectioners' Sugar, sifted
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Strawberry Jam, heated to make thinner
Preheat oven to 375° with rack in middle of oven.Grease and flour a large bundt pan, set aside. Whisk together, flour, salt, baking soda and baking powder, in a medium bowl. Set aside.In the bowl of a stand-up mixer, cream together butter and sugar until light and fluffy. This will take 3-5 minutes on medium.Add eggs, on at a time.Add in the vanilla.
Turn mixer to low and add the dry ingredients, alternating with the sour cream, in three additions. Start and finish with dry ingredients. Remember to not overwork the batter. Mix only until just combined.
Fold the strawberries in, gently.I like to use a scopp to put the batter into the pan. It is a thick batter and I find this gives a more even fill. Then smooth top.Bake in preheated oven for 55-65 minutes, A cake tester should come out with just a few moist crumbs.Let cool, in pan, on rack for 30 minutes. Turn out and then let cool comoletely, before frosting. You can make the glaze while the cake is cooling.Whisk lemon juice into sifted confectioners sugar. Be patient. It may take a minute to come together.Once it does start to come together, whisk in melted strawberry jam.Whisk until smooth. Pour over cooled cake and serve.