Strawberry Buttermilk Pound Cake: A Sweet, Moist, and Delightful Treat

If you’re looking for a cake that’s both comforting and bursting with flavor, Strawberry Buttermilk Pound Cake is the perfect dessert to satisfy your cravings. This classic pound cake recipe is made even more irresistible with the addition of fresh strawberries and buttermilk, which add moisture, tenderness, and a hint of tang. Whether you’re celebrating a special occasion or simply craving a sweet treat with your afternoon coffee, this strawberry-infused pound cake will quickly become a family favorite.

With its light, fluffy texture and the sweet burst of strawberries in every bite, this cake is perfect for any gathering or as a simple indulgence at home. Let’s dive into why this cake is so special and how you can make it yourself.

Why This Cake Is So Special

Moist and Tender: The combination of buttermilk and fresh strawberries ensures that every slice of this pound cake is moist and full of flavor. The buttermilk adds a slight tang that balances the sweetness of the strawberries perfectly.
Simple Ingredients: This cake uses pantry staples, but the addition of buttermilk and strawberries makes it feel like a special treat. It’s easy to make, and the ingredients are readily available.
Perfect for Any Occasion: Whether you’re serving it for breakfast, dessert, or an afternoon snack, this cake is versatile enough for any time of day. The bright red strawberries also make it a beautiful cake to showcase at special occasions like birthdays, holidays, or family gatherings.

Ingredients You’ll Need:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, for added brightness)
½ cup buttermilk, at room temperature
1 ½ cups fresh strawberries, diced (plus a few extra for garnish)
½ teaspoon lemon juice (optional, to enhance the strawberry flavor)

For the glaze (optional):

1 cup powdered sugar
1-2 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Instructions:

Step 1: Prepare the Cake Batter

Start by preheating your oven to 325°F (165°C). Grease and flour a 9-inch loaf pan or bundt pan, or line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes. This step is key to creating a tender, airy pound cake.

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed. Then, mix in the vanilla extract and optional lemon zest. The lemon zest adds a lovely hint of citrus that pairs beautifully with the strawberries.

Step 3: Mix in the Dry Ingredients and Buttermilk

Gradually add the dry ingredients in three parts, alternating with the buttermilk. Begin with the dry ingredients, then add half of the buttermilk, mixing gently. Continue alternating until everything is just combined. Be careful not to overmix, as this could result in a dense cake.

Step 4: Fold in the Strawberries

Gently fold in the diced strawberries with a spatula. You may want to toss the strawberries in a little bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake as it bakes.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes (for a loaf pan) or 50-60 minutes (for a bundt pan), or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Keep an eye on the cake towards the end of baking; if the top begins to brown too quickly, you can tent it with aluminum foil to prevent burning.

Step 6: Cool the Cake

Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.

Step 7: Make the Glaze (Optional)

While the cake is cooling, you can make a simple glaze for extra sweetness and shine. In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk or cream.

Once the cake has cooled completely, drizzle the glaze over the top for a sweet finishing touch. Garnish with fresh strawberry slices for a beautiful and tasty presentation.

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