Description
Indulge in the delightful combination of a moist, buttery pound cake topped with a sweet and tangy strawberry icing. This Pound Cake with Strawberry Icing recipe is a classic dessert that’s perfect for any occasion.
Ingredients
Scale
For the pound cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
For the strawberry icing:
- 1/2 cup freeze-dried strawberries, finely crushed
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper if desired.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and salt.
- Combine dry ingredients: In a separate bowl, whisk flour and baking powder. Add dry ingredients to wet mixture alternately with milk.
- Bake: Pour batter into prepared pan and bake for 55–65 minutes. Let cool before icing.
- Make the icing: Whisk together strawberries, powdered sugar, milk, and vanilla extract. Drizzle over cooled cake.
Notes
- For a more intense strawberry flavor, blend the freeze-dried strawberries into a fine powder using a food processor.
- This icing works well on cupcakes or sugar cookies.
- Store the cake covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg