Bakery-Style Strawberry Pound Cake with Fresh Strawberry Glaze
A moist, bakery-style strawberry pound cake made with fresh strawberries and finished with a bright strawberry glaze. Perfect for spring brunch, dessert, or gifting.
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with Set aside.
In a large mixing bowl, use a hand mixer to cream together the butter and sugar until pale and fluffy.
Beat in the eggs, sour cream, and vanilla extract until the mixture is smooth and well blended.
Add in the flour and baking powder, mixing on low speed just until the batter starts to come together. Pour in the milk and mix until fully incorporated.
Gently fold in the diced strawberries with a spatula.
Transfer the batter to your prepared loaf pan, smoothing out the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for at least 20 minutes before removing.
Glaze
In a small bowl, mash the chopped strawberry with a fork. Add the powdered sugar, cream, and lemon juice. Whisk until smooth. Pour the glaze over the cooled loaf. Slice and enjoy!
Nutrition Facts
Bakery-Style Strawberry Pound Cake with Fresh Strawberry Glaze
Amount per Serving
Calories
2934
% Daily Value*
Fat
124
g
191
%
Saturated Fat
73
g
456
%
Trans Fat
4
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
32
g
Cholesterol
637
mg
212
%
Sodium
939
mg
41
%
Potassium
1600
mg
46
%
Carbohydrates
427
g
142
%
Fiber
10
g
42
%
Sugar
272
g
302
%
Protein
39
g
78
%
Vitamin A
4116
IU
82
%
Vitamin C
140
mg
170
%
Calcium
623
mg
62
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.