Effortless Strawberry Pound Cake (Print Version)

# Ingredients:

→ Pound Cake

01 - 2 teaspoons (8 g) baking powder
02 - 1 1/2 teaspoons (7 ml) vanilla extract
03 - 1/2 cup (113 g) unsalted butter, let soften
04 - 1/2 cup (120 g) full-fat sour cream, at room temp
05 - 2 1/4 cups (295 g) all-purpose flour, split up
06 - 2 teaspoons (10 ml) freshly squeezed lemon juice
07 - 1 cup (200 g) granulated sugar
08 - 1 large egg, at room temp
09 - 1 large egg yolk, at room temp
10 - 1 1/2 cups (210 g) fresh strawberries, chopped small
11 - 1/2 teaspoon (3 g) salt

→ Strawberry Glaze

12 - 3 tablespoons (45 ml) lemon juice, freshly squeezed
13 - 2 tablespoons (25 g) granulated sugar
14 - 1 cup (140 g) strawberries, chopped
15 - 2 2/3 cups (340 g) powdered sugar

# Instructions:

01 - Lift parchment off your cooled cake and move it onto a wire rack set over a tray. Slowly pour the glaze on top so it drips down the sides. Wait for it to firm up before slicing.
02 - Mix strawberry juice (3 tablespoons), lemon juice, and powdered sugar together. Stir till it's thick and smooth. If it's too thick, add a little more juice to thin it out.
03 - Grab a bowl, toss in 1 cup diced strawberries with sugar. Let it sit for about 10 minutes. Strain and press them so the juice comes out. You want about 3 tablespoons juice.
04 - After baking, take the pan from the oven and let the cake hang out for an hour before flipping out.
05 - Pop it in the center of the oven for 60–65 minutes. Toothpick comes out clean? It's done. If it starts browning too fast, just loosely cover with foil halfway through.
06 - Drop three-fourths of the batter into your lined loaf pan. Scatter the rest of the coated strawberries on top. Add the last bit of batter, spread it out, and gently fill in the corners.
07 - With a spatula, softly mix 1 cup of the floured strawberries into your batter. Don’t squish them.
08 - Toss 1 1/2 cups of those diced strawberries with lemon juice, let sit for 2 minutes, then coat in leftover flour mix.
09 - Add half your sour cream plus vanilla to the mix, then pour in 1 cup of flour blend. Mix quick. Drop in the rest of the sour cream and flour blend, giving each step a stir.
10 - Mix in the egg and then the egg yolk. Don't overdo it, just till it comes together.
11 - Beat butter with sugar in a mixer (use paddle attachment) for about 5 minutes. You want it fluffy and light in color.
12 - Whisk salt, flour, and baking powder together in a bowl. Set it nearby.
13 - Fire up your oven to 175°C. Grease up a 23x13 cm metal loaf pan, then line it with parchment, covering bottom and sides.

# Notes:

01 - Let everything hit room temp before baking, it really improves the cake's texture.
02 - Fresh strawberries work way better than frozen—frozen ones make things too wet.
03 - Whip those butter and sugar together really well to get the cake to rise right.
04 - Go for a metal loaf pan—it bakes more evenly and gives you a nicer cake.
05 - Pick ripe strawberries that look bright and have green tops for best flavor.

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