STRAWBERRY POUND CAKE

STRAWBERRY POUND CAKE

Delicious and flavorful, this Strawberry Pound Cake recipe is loaded with fresh strawberries.

PREPARATION TIME
10 minutes
COOKING TIME
1 hour 20 minutes

INGREDIENTS

for 4 to 6 servings
250gm unsalted butter, softened
2 cups plain flour
1/2 cup almond meal
3 teaspoons backing powder
1 teaspoon salt
1.5 cup raw caster sugar
1 lemon, finely grated zest & juice for glaze
125ml thick Greek Yogurt
5 large eggs
1/4 cup light flavoured oil (light olive, grape seed or rice bran oil)
250g fresh strawberries, finely chopped Glaze
1 cup sifted icing mixture
2-3 tablespoons strawberry syrup
PREPARATION TIME
10 minutes
COOKING TIME
1 hour 20 minutes

PREPARATION

1
Preheat oven to 175 degrees (fan-forced). Grease and line 1.5 litre loaf tin.
2
Sift dry ingredients together, mixing to combine.
3
Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy about 4 minutes.
4
Reduce the speed of the mixer to low, add eggs one by one, scraping down the sides of the bowl after each addition. Add Yogurt then oil & mix until just combined. Gradually add flour, mixing on low until just combined.
5
Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
6
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
7
To Ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.