Description
A delightful pound cake infused with the vibrant flavor of fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup fresh strawberries, puréed
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the strawberry purée, vanilla, and almond extracts until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
For extra moistness, consider adding an extra tablespoon of strawberry purée.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 37g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 150mg