Name: Strawberry Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 sticks (1 cup) unsalted butter softened at room temperature; 1 cup + 1 tbsp granulated sugar; 4 large eggs; ¼ cup sour cream; ¼ cup milk; 2 tsp vanilla extract; 2 cups all purpose flour; 2 tsp baking powder; ½ tsp salt; 1 and ½ cups diced strawberries

Servings: 8 slices 1x

Ingredients

2 sticks (1 cup) unsalted butter softened at room temperature
1 cup + 1 tbsp granulated sugar
4 large eggs
¼ cup sour cream
¼ cup milk
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 and ½ cups diced strawberries

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Instructions

Preheat oven to 325F and line a 9×5 loaf pan with parchment paper. **8.5 x 4.5 loaf pans are too small for this recipe.
Mix butter and sugar together until smooth and fluffy with an electric hand mixer
Mix in eggs one at a time and then mix in the sour cream, milk, and vanilla extract.
In a separate bowl combine all purpose flour, baking powder, and salt. Mix dry ingredients into wet.
Pour batter into the prepared loaf pan. Pour diced strawberries on top and gently mix them into the top half of the batter with a spoon – this will prevent all of the strawberries from sinking to the bottom.
Bake at 325F for 70 minutes. Allow loaf to cool completely before slicing.

Notes

omit the strawberries for a standard pound cake recipe
serve with whipped cream or a scoop of vanilla ice cream and fresh strawberries

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.