Savor the sweetness of fresh strawberries with this moist and tender pound loaf cake, perfect for breakfast or dessert. Ready in just 1 hour and 15 minutes.
Optional for glaze: ½ cup powdered sugar and 2 tablespoons milk or lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, and mix until just combined.
Gently fold in the diced strawberries. Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
If using, whisk together the powdered sugar and milk or lemon juice to make the glaze and drizzle over the cooled cake.
Notes
Dice the strawberries into small pieces to ensure they distribute evenly throughout the batter.
• Cream the butter and sugar well until light and fluffy to incorporate air into the batter, making the cake lighter.
• Avoid overmixing the batter once the flour is added to keep the cake tender.
• Use a toothpick to test for doneness; the cake is ready when it comes out clean.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.