This recipe appears in:Wake and Bake: Strawberry Pound Cake
This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. I like to serve it plain for breakfast, but it also makes a lovely dessert whens sliced and topped with fresh whipped cream and berries.
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- 1 1/2 cups (about 7 1/2 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup (about 7 ounces) sugar
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla
- 1/4 cup milk
- 3 tablespoons heavy cream
- 2 cups diced strawberries
Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.