Strawberry Buttermilk Pound Cake (Print Version)

# Ingredients:

01 - 2 ½ cups all-purpose flour

02 - 1 teaspoon baking powder

03 - ½ teaspoon baking soda

04 - ½ teaspoon salt

05 - 1 cup unsalted butter, softened

06 - 2 cups granulated sugar

07 - 4 large eggs

08 - 1 tablespoon vanilla extract

09 - 1 cup buttermilk

10 - 1 ½ cups fresh strawberries, diced

11 - 2 tablespoons all-purpose flour, for coating strawberries

01 - Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or 9×5-inch loaf pan.

02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

03 - Beat butter and sugar until light and fluffy (about 3-5 minutes).

04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

05 - Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined.

06 - Toss diced strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.

07 - Pour batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

09 - Whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

01 - Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.

02 - Tossing the diced strawberries in flour helps prevent them from sinking to the bottom of the cake.

03 - Overmixing the batter can make the cake dense instead of light and tender. Mix just until combined.

04 - Use a toothpick to check if the cake is fully baked—if it comes out clean or with a few crumbs, it’s ready!