Description
A delightful combination of strawberry and vanilla flavors, this pound cake offers a moist texture and a creamy finish, perfect for any dessert lover.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry puree
- 1/4 cup milkshake flavoring (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
- Add the room temperature eggs, one at a time, beating well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the whole milk.
- Gently fold in the strawberry puree until evenly distributed.
- Pour the batter into your prepared pan(s) and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow your cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers wrapped in plastic wrap for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
