Strawberry Pound Cake
There’s something truly delightful about a well-made pound cake – its rich, buttery goodness paired with a burst of fresh strawberry flavor takes it to a whole new level. In this article, we’ll guide you through the art of crafting a mouthwatering STRAWBERRY POUND CAKE, complete with a table sheet format of ingredients. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is sure to become a favorite in your repertoire. So, let’s dive into the world of baking and create a treat that tantalizes the taste buds.
Below is a comprehensive table sheet outlining the ingredients you’ll need for your Strawberry Pound Cake:
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| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Fresh strawberries | 1 cup, chopped |
| Unsalted butter | 1 cup, softened |
| Granulated sugar | 1½ cups |
| Eggs | 4 large |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Milk | ½ cup |
| Sour cream | ½ cup |
Mixing and Baking Your Strawberry Pound Cake
Combining the Flavors: Mixing the Batter
To create the perfect STRAWBERRY POUND CAKE, follow these steps:
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- Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Sift the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Creaming Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
- Adding Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
Baking the Cake
- Prepare the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Into the Oven: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
