Description
This luscious Strawberry Buttermilk Pound Cake combines the rich, buttery texture of traditional pound cake with the fresh, vibrant flavor of diced strawberries. Moist and tender with a hint of vanilla and tangy buttermilk, this cake is perfect for dessert or an indulgent teatime treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons all-purpose flour (for coating strawberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Fruits
- 1 ½ cups fresh strawberries, diced
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter & Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light, fluffy, and pale in color, about 3 to 5 minutes.
- Incorporate Eggs & Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Wet & Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix gently until just combined to avoid over-mixing which can toughen the cake.
- Prep Strawberries: Toss the diced fresh strawberries with 2 tablespoons of all-purpose flour to coat them evenly; this prevents the strawberries from sinking to the bottom during baking. Gently fold the coated strawberries into the batter using a spatula.
- Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely before glazing or serving.
- Glaze (Optional): For a sweet finishing touch, whisk together powdered sugar, a bit of buttermilk, and vanilla extract until smooth. Drizzle this glaze evenly over the cooled cake before slicing and serving.
Notes
- Use fresh and ripe strawberries for the best flavor and texture in the cake.
- Ensure the butter is softened to room temperature for easy creaming and a lighter cake texture.
- Be careful not to overmix the batter after adding the flour to keep the cake tender.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
- The glaze is optional but adds a delicious sweet and tangy finish to the cake.
