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Initiate Oven Preheat: Start by preheating your oven to 350°F (175°C). Concurrently, get an 8 or 9-inch loaf pan and generously spray it with non-stick cooking spray. Put it aside for the time being.
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Dry Mixture Assembly: Grab a medium-sized bowl and whisk together the all-purpose flour, baking powder, and salt. This is the elemental foundation of your pound cake.
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Wet Ingredient Fusion: In a larger, separate bowl, combine the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Gently mix these until they’re beautifully blended.
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Unification: Stir the dry ingredient mix into the wet bowl slowly. Be cautious; you’ll want to incorporate it just enough without overmixing.
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Strawberry Incorporation: Gently fold in the diced strawberries into the batter, ensuring they’re evenly distributed.
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Pan Transition: Transfer your thoroughly mixed batter into the pre-sprayed loaf pan, leveling it out with a spatula.
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Bake Time: Place the loaf pan in the preheated oven and bake for about 50 minutes. Your cake is done when the center has fully set.
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Cooling Phase: Once done, remove the loaf pan from the oven and allow it to rest for 10 minutes. Then, invert the cake onto a cooling rack and let it cool completely.
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Glaze Creation: While your cake is in its cooling phase, grab another medium-sized bowl. Mix the smashed strawberries and powdered sugar together to create your luscious glaze.
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Glaze Application: Pour the glaze gently over the completely cooled cake, allowing it to seep in and harden slightly.
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Final Touch: Slice your Strawberry Bliss Pound Cake into 10 heavenly pieces and serve.
