Description
A delicious and moist strawberry buttermilk pound cake that melts in your mouth, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 325°F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This cake is best served at room temperature.
- For extra flavor, you can dust the top with powdered sugar before serving.
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- To enhance the strawberry flavor, consider adding a teaspoon of strawberry extract to the batter.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg