Pound Cake with Strawberry Icing
User Reviews
5
Pound Cake with Strawberry Icing
Description
The pound cake batter combines cake flour and salt with creamed unsalted butter and granulated sugar. Eggs are incorporated individually, followed by vanilla and alternating additions of dry ingredients and heavy cream, ensuring a smooth, well-mixed batter. It is baked in a greased bundt pan at 350°F until golden and set, then cooled before icing.
The strawberry icing is made by finely powdering freeze-dried strawberries and mixing them with powdered sugar, vanilla, heavy cream, and milk to achieve a smooth glaze consistency. This icing is drizzled over the cooled cake to add moisture and a fruity note.
This combination yields a traditional pound cake with a creamy texture and a balance of sweetness from the cake and the strawberry glaze, suitable for gatherings or as a sweet treat.
Ingredients
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- 1 cup unsalted butter 2 sticks) at room temperature
- 2 ½ cups granulated sugar
- 6 egg at room temperature, large
- 3 teaspoons vanilla extract
- 1 cup heavy cream
strawberry icing
- 2 ¼ cups powdered sugar
- ⅓ cup freeze dried strawberries crushed
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
- Spray a 12 cup bundt pan with nonstick baking spray. Make sure it is baking spray and not just traditional nonstick spray.
- Whisk together the flour and salt.
- In the bowl of your electric mixer, beat the butter and sugar together until fluffy, about 5 minutes. Beat in each egg, one at a time. Beat in the vanilla extract.
- Beat in half of the dry ingredients, then beat in the heavy cream. Finish with the remaining dry ingredients. Pour the mixture into the bundt pan.
- Put the pan on a baking sheet and place it in the oven. Turn the oven to 350 degrees F. Bake for 50 to 55 minutes, or until the cake is golden and set.
- Let the cake cool for 30 minutes then invert it onto a piece of parchment paper or a cake stand/plate. Let cool completely, then drizzle with the icing.
strawberry icing
- Note: use a food processor or a rolling pin to crush the dried strawberries into a smooth powder. You want it as fine and smooth as can be so you can have a smooth glaze!
- Whisk all ingredients together until smooth and combined. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable. If it’s too thin, add more powdered sugar ¼ cup at a time.
- Pour over the cooled cake and let set for a few minutes before serving.
Notes
- Ensure freeze-dried strawberries are crushed finely to create a smooth icing without lumps.
- Use a baking spray designed specifically for baking to properly grease the bundt pan and prevent sticking.
- Allow the pound cake to cool completely before applying the strawberry icing for best results.
- The recipe is adapted slightly from a version by Ina Garten.
User Reviews
Overall Rating
5
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