Description
A deliciously moist pound cake made with cream cheese and topped with a sweet strawberry glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup fresh strawberries, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and pureed strawberries.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled cake.
- Garnish with chopped fresh strawberries before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; wrap it tightly in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg