Glazing Glory: The Final Touch
Think your cake is delicious now? Wait till you glaze it. This is more than mere decoration; it’s a veil of pure taste. Smashed strawberries and powdered sugar coalesce into a glaze that wraps the cake in a layer of intensified flavor and sweetness.
Quick and Easy: Perfect for Busy Families
With four kids constantly clamoring for something tasty, speed is of the essence. This Strawberry Pound Cake is the epitome of convenience, whipping up in one bowl in mere minutes. It’s a quick solution to a recurring problem: insatiable hunger.
Spring’s Sweetest Symphony
So, are you ready to usher in the season with this Strawberry Pound Cake? It’s the epitome of spring’s sweetness, a delicious melody of flavors and textures that harmonize in a cake you won’t soon forget. Make it once, and I promise, it’ll become a staple in your springtime dessert repertoire.
Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 cup Sugar
- 1 cup Plain Greek Yogurt
- 1/2 cup Vegetable Oil
- 3 Large Eggs
- 2 teaspoons Baking Powder
- 1 1/2 teaspoon Almond Extract
- 1/2 teaspoon Salt
- 1 cup Diced Strawberries equivalent to about 1 1/4 cup whole strawberries
For the Glaze
- 2 cups Powdered Sugar
- 1/2 cup Smashed Strawberries approximately 1 cup whole
Instructions
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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.
