Description
This Strawberry Buttermilk Pound Cake is a moist, tender loaf bursting with fresh strawberries and a rich buttermilk flavor. Enhanced with vanilla and optional almond extract, it makes a delightful dessert or afternoon treat. The cake is easy to prepare, with a perfectly balanced crumb and a deliciously fruity twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup buttermilk, at room temperature
Fruit
- 1 ½ cups fresh strawberries, diced
- 1 tbsp flour (for tossing strawberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract and almond extract if using, blending them evenly into the batter.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry flour mixture to the wet ingredients in three additions, alternating with two additions of the buttermilk—begin and end with the dry ingredients. Gently mix after each addition until just combined to avoid overmixing.
- Toss Strawberries in Flour: In a small bowl, toss the diced fresh strawberries with 1 tablespoon of flour. This coating helps prevent the fruit from sinking to the bottom while baking.
- Fold in Strawberries: Carefully fold the floured strawberries into the batter using a spatula, ensuring they are evenly distributed without breaking them up.
- Bake the Cake: Pour the batter into the prepared loaf or bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. Serve warm or at room temperature, optionally garnished with whipped cream or fresh strawberry slices for extra flavor.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for a better texture and even baking.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- If fresh strawberries are not available, frozen strawberries may be used but thaw and drain them well before folding in.
- To add extra flavor, consider brushing the finished cake with a simple strawberry glaze or dust with powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
