Strawberry Pound Cake Glaze Moist (Print Version)
# Ingredients:
→ Cake Batter
01 -
190 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
0.5 teaspoon salt
04 -
245 grams plain Greek yogurt
05 -
200 grams granulated sugar
06 -
3 large eggs
07 -
1.5 teaspoons almond extract
08 -
120 milliliters vegetable oil
09 -
150 grams diced strawberries (approximately 200 grams whole)
→ Glaze
10 -
80 grams smashed strawberries (approximately 150 grams whole)
11 -
240 grams powdered sugar
# Instructions:
01 -
Preheat oven to 175°C. Lightly coat an 8 or 9-inch loaf pan with non-stick spray and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a large mixing bowl, combine Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Whisk until smooth and well incorporated.
04 -
Gradually add the dry mixture to the wet ingredients, stirring just until a smooth batter forms. Do not overmix.
05 -
Gently fold in the diced strawberries until evenly distributed throughout the batter.
06 -
Transfer the batter into the prepared loaf pan. Bake for approximately 50 minutes or until the center is set and a skewer inserted emerges clean.
07 -
Remove from the oven and let rest in the pan for 10 minutes. Carefully invert onto a wire rack and allow to cool completely.
08 -
While cake is cooling, stir together smashed strawberries and powdered sugar in a medium bowl until a glossy glaze is achieved.
09 -
Once fully cooled, pour the strawberry glaze evenly over the cake. Allow to set, then slice and serve.
# Notes:
01 -
For best texture, ensure the cake is fully cooled before applying the glaze to prevent it from melting.