Simple Vanilla Pound Cake with Strawberry Glaze
This vanilla pound cake keeps the classic focus on butter, sugar, eggs, flour, and vanilla. The batter is mixed until smooth and thick, then baked slowly so the center sets without drying out the edges.
Sour cream gives the crumb a little extra tenderness and helps the cake stay moist after slicing. The finished loaf is sturdy enough for neat pieces but still soft enough to serve on its own with coffee or tea.
The strawberry glaze is made with mashed fresh berries and powdered sugar, so it tastes bright instead of heavy. A small amount of lemon juice sharpens the fruit and keeps the glaze from tasting flat.
Let the cake cool completely before glazing. The wait helps the crumb settle and keeps the strawberry topping glossy on the surface instead of melting into the warm cake.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Grease a 9 by 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides.
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2
Beat the softened butter and granulated sugar in a large bowl for 3 to 4 minutes, until the mixture looks pale and fluffy.
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3
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and scrape down the bowl.
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4
Whisk the flour, baking powder, and salt in a separate bowl. Add half of the dry mixture to the butter mixture and mix on low speed just until combined.
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5
Mix in the sour cream, then add the remaining dry mixture. Fold with a spatula until no dry streaks remain, keeping the batter thick and smooth.
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6
Spread the batter evenly in the prepared pan. Bake for 60 to 65 minutes, until the top is deeply golden and a tester inserted in the center comes out clean.
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7
Cool the cake in the pan for 15 minutes, then lift it onto a rack. Let it cool completely before adding the glaze.
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8
Mash the strawberries with the lemon juice until juicy but still slightly textured. Whisk in the powdered sugar until smooth, then spoon the glaze over the cooled cake and let it set for 15 minutes before slicing.
Ingredients
- Unsalted Butter, softened:1 cup
- Granulated Sugar:1 1/2 cups
- Eggs:4 large
- Vanilla Extract:2 teaspoons
- All-Purpose Flour:2 cups
- Baking Powder:1 teaspoon
- Fine Salt:1/2 teaspoon
- Sour Cream:1/2 cup
- Fresh Strawberries, hulled and finely chopped:1 cup
- Powdered Sugar:1 1/4 cups
- Lemon Juice:1 tablespoon
Tips & Notes
- Use room-temperature butter, eggs, and sour cream so the batter blends evenly.
- If the top browns too quickly before the center is done, loosely tent the loaf with foil for the last 10 to 15 minutes.
- For a smoother glaze, press the mashed strawberry mixture through a fine sieve before adding powdered sugar.
