Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream (or plain yogurt for a tangy twist)
- 1 ½ cups fresh strawberries, finely chopped
- 2 tablespoons all-purpose flour (for coating the strawberries)
- Powdered sugar for dusting (optional)
- Fresh strawberry slices for garnish (optional)
Ingredient Highlights
- Butter: The butter provides the necessary richness to the cake, ensuring a moist and dense texture.
- Sugar: Granulated sugar helps to sweeten the batter and contribute to the cake’s perfect golden-brown crust.
- Fresh Strawberries: Fresh strawberries bring a burst of natural flavor, and their sweet-tart profile complements the richness of the pound cake.
- Sour Cream: Sour cream adds moisture to the cake while providing a slight tanginess that balances out the sweetness.
Instructions
Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).
- Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure the dry ingredients are well-mixed.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined – be careful not to overmix.
Prepare the Strawberries:
- Coat the Strawberries: In a small bowl, toss the chopped strawberries with the 2 tablespoons of flour. This helps prevent the strawberries from sinking to the bottom of the cake during baking.
- Fold in the Strawberries: Gently fold the coated strawberries into the batter, making sure they’re evenly distributed throughout.
Bake the Cake:
- Transfer to the Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the top is golden brown, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. If you’re using a bundt pan, make sure to check the sides of the pan for doneness as well.
- Cool: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Finish and Serve:
- Garnish and Serve: Once cooled, dust the top of the cake with powdered sugar for a simple, elegant finish. Garnish with fresh strawberry slices if desired.
- Slice and Enjoy: Slice the cake into individual servings and enjoy! It pairs wonderfully with a cup of coffee, tea, or even a scoop of vanilla ice cream.
- Prep Time: 20minutes
Nutrition
- Serving Size: 12
- Calories: 400
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g