Description
Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert!
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries (about 1 1/4 cup whole)
- Glaze:
- 1/2 cup smashed strawberries (about 1 cup whole)
- 2 cups powdered sugar
Instructions
1. Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
2. In medium-sized bowl, stir together flour, baking powder and salt.
3. In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
4. Fold in the strawberries and spoon batter into the prepared pan.
5. Bake for about 50 minutes or until center is set.
6. Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
7. While the bread is cooling, make the glaze.
8. In a medium-sized bowl combine smashed strawberries and powdered sugar.
9. Once cake is cooled pour the glaze over top, let set, cut and serve.
Notes
This strawberry pound cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For best texture, allow it to come to room temperature before serving. You can also freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 144mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg