Valentine’s Day is near and since you have already broke the diet and ate girl scout cookies, you might as well mix up this treat and share it with someone you love. Did you (not want to) know they call it pound cake because you add a pound of sugar, butter and flour? That is why one slice is enough. This is a pretty, and pretty easy cake to make.
INGREDIENTS:
FOR THE CAKE
1 Pint Strawberries (fresh)
1 Cup Butter
3 Cups Sugar
5 Large Eggs
3 Cups Flour (Sifted)
1 Tsp Salt
1/2 Tsp Baking Soda
1 Cup Buttermilk
1 Tsp Vanilla Extract
*OPTIONAL 1/2 Tsp Red Food Coloring
FOR THE GLAZE:
2 Tbsp Strawberry Puree
2 Cups Powdered Sugar
1 Tsp Vanilla Extract
1 Tsp Lemon Juice
Directions:
1. Start by washing your strawberries and de-stemming them. Puree them and set aside 2 tablespoons for the glaze.
2. Next, add the puree to a sauce pan and reduce it for 15-20 minutes. The final product should be around 1/2 cup and thick. Cool to room temperature.
3. Pre-heat your oven to 325 and prep your bunt pan with the method of your choosing.
4. In a mixing bowl beat your room temperature butter and sugar until light and fluffy 4-6 minutes on high speed. Add your eggs 1 at a time.
5. Turn your mixer to a low speed before you add your flour. Add the flour in increments as well to avoid spilling out of your mixer. Finally add your salt and baking soda and scrape down the sides of your bowl. Be careful not to over beat your flour.
6. Buttermilk is next to add to your dough. Combine lemon juice with milk to DIY Buttermilk at home.
7. Mix in your vanilla extract and your strawberry puree. If you chose this is when you would add food color if you really want to brighten your mixture. Pour into bunt pan and bake for 60 minutes or until you can toothpick check your cake. Stick a toothpick in and if it comes our dry, its done! (One time check per pick)
8. The cake takes a while to cook and cool so I don’t recommend prepping the glaze too far in advance. When you’re ready whisk all ingredients together: lemon, powered sugar and strawberry puree. Check the consistency of the glaze by seeing how it runs down a spoon. Add more powder sugar if its too runny and more lemon juice to liquefy it.
I love making this cake and how delicious it was. It serves beautifully with fresh strawberries and with coffee or tea in the mornings for a sweet treat. Let me know your thoughts bellow; I would love to try making other seasonal fruit versions.
XoXo Britt