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Strawberry Buttermilk Pound Cake with Pink Glaze

Strawberry Buttermilk Pound Cake with Pink Glaze
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Indulge in the delightful experience of Strawberry Buttermilk Pound Cake with Pink Glaze, a perfect dessert for any gathering or cozy night in. This moist and tender cake is infused with luscious strawberry flavor and enhanced by a vibrant pink glaze that adds an eye-catching finish. The combination of creamy buttermilk and fresh strawberries creates a rich, unforgettable taste that will impress your guests and satisfy your sweet tooth. Whether served at a birthday celebration or as a sweet treat alongside your morning coffee, this cake is a versatile addition to any occasion. With simple ingredients and straightforward instructions, you can whip up this delightful dessert in no time!

Ingredients

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  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup pureed fresh strawberries (about 1 cup strawberries, hulled and mashed)
  • A few drops of pink food coloring (optional, for extra color)
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh strawberry puree (strained to remove seeds if preferred)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 4-5 minutes.
  4. Continue mixing and add each egg, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In another bowl, combine buttermilk and strawberry puree.
  6. Gradually alternately add the flour mixture and buttermilk-strawberry mixture to the batter, starting and ending with flour mixture. Mix just until combined. If desired, fold in a few drops of pink food coloring for a brighter hue.
  7. Pour batter into the prepared pan and smooth out the top. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  9. In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Adjust consistency by adding more puree or powdered sugar as needed. Add pink food coloring if desired.
  10. Drizzle glaze over cooled cake and allow it to set before slicing and serving.

Nutrition

Find it online: https://deliciousmeallab.com/strawberry-buttermilk-pound-cake-with-pink-glaze/