Strawberry Pound Cake

[PurplePuppy]

Strawberry Pound Cake




Active Time:

20 mins

Total Time:

2 hrs 25 mins



Test Kitchen Tip

Mash some strawberries to use in the cake batter as well as in the icing for an irresistible double whammy of flavor and color.


Ingredients

Baking spray with flour



1/2 cup (4 oz.) unsalted butter, softened



4 oz. cream cheese, at room temperature



1 1/2 cups granulated sugar



3 large eggs



1 1/2 cups (about 6 3/8 oz.) all-purpose flour, sifted



3/4 tsp. kosher salt



1/2 tsp. baking powder



3/4 cup mashed fresh strawberries (about 8 oz.), divided



1 Tbsp. grated lemon zest (from 2 lemons)



1 1/2 cups powdered sugar



Fresh strawberries, for garnish



Directions


Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan with baking spray with flour. Line pan with parchment paper; coat parchment with baking spray with flour.


Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Add cream cheese, and beat on medium-high speed until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Add sugar, and beat on medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition.


Stir together sifted flour, salt, and baking powder in a medium bowl.

With mixer on low speed, gradually add flour mixture alternately with 1/2 cup of the mashed strawberries, beginning and ending with flour mixture. Stir in lemon zest. Pour batter into prepared pan.


Bake pound cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 65 to 75 minutes. Let cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack, about 1 hour.


Make strawberry glaze:

Whisk together powdered sugar and remaining 1/4 cup mashed strawberries until smooth.


Drizzle over cooled cake.

Garnish with fresh strawberries.

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