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Strawberry Buttermilk Pound Cake

Moist Strawberry Buttermilk Pound Cake for Sweet Summer Days

This Strawberry Buttermilk Pound Cake is a moist and flavorful delight perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Powder No substitutes necessary.
  • 0.5 teaspoon Baking Soda Essential for proper leavening.
  • 0.5 teaspoon Salt Consider using sea salt or kosher salt for a different taste.
  • 0.75 cups Unsalted Butter Can use unsalted margarine if needed.
  • 1.5 cups Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons Vanilla Extract Almond extract is a great alternative.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1.5 cups Fresh Strawberries Feel free to mix in other berries.
  • 1 tablespoon Flour (for coating Strawberries) Prevents strawberries from sinking.
For the Glaze (Optional)
  • 1 cup Powdered Sugar Adjust based on desired sweetness.
  • 2 tablespoons Buttermilk Regular milk can be used if preferred.
  • 0.5 teaspoon Vanilla Extract Replace with almond extract for a twist.

Equipment

  • Bundt pan
  • Mixing Bowls
  • electric mixer
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and grease a Bundt or loaf pan with butter or cooking spray, dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream together softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy.
  4. Add eggs one at a time, beating well after each, then blend in vanilla extract.
  5. Gradually add the dry ingredients and buttermilk alternately, mixing until just combined.
  6. Chop fresh strawberries and toss with flour to coat, then gently fold into the batter.
  7. Pour the batter into the prepared pan, smoothing the top, and tap to remove air bubbles.
  8. Bake for 60-70 minutes, checking for doneness with a toothpick starting at 60 minutes.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  10. For glaze, mix powdered sugar, buttermilk, and vanilla until smooth and drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Ensure ingredients are at room temperature for best results. Store in an airtight container to maintain freshness.

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