strawberry swirl pound cake
As an Amazon Associate I earn from qualifying purchases.
strawberry season is here, and I couldn’t think of a better way to celebrate than by baking this strawberry swirl bundt cake
We have been enjoying very spring like weather all week. It has been wonderful after the extremely cold and rainy winter that we have had. I’ve been working in the yard, trying to get is all cleaned up and ready for planting, which we planned to start this weekend. Only, it is supposed to get cold and rainy again by tomorrow afternoon.
I was really looking forward to spending a nice weekend outside. Maybe next week.
If I can’t plant my strawberries this weekend, at least I can bake with them. When I made chia breakfast pudding this week, I got a little carried away with the strawberry puree. Of course I was not going to let that puree go to waste. I’ve been eating it on these 0 point WW pancakes, Stella mixes it into her greek style yogurt, but I think we all agree that strawberry puree is the BEST when you swirl it into pound cake.
- 3/4 cup of strawberry puree
- 1 lb butter, at room temperature
- 3 cups of granulated sugar
- 8 eggs, at room temperature
- 4 cups of AP flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- prepare strawberry puree, and set aside
- preheat the oven to 350 degrees
- butter and flour a bundt or tube pan (shake out excess flour)
- in the bowl of a stand mixer, beat butter on medium speed until very pale (about 5 minutes)
- gradually add in the sugar, and beat until light and fluffy
- add eggs one at a time, beating only until each egg is blended in
- slowly add the flour and salt, and blend on low only until the flour is incorporated
- stir in the vanilla and almond extract
- pour 1/3 of the batter into the prepared pan
- top with half of the strawberry puree, and swirl into batter with the tip of a knife
- add another 1/3 of the batter and the remaining strawberry puree, again swirl it into the batter
- top with the remaining batter, and bake at 350 for 60 - 80 minutes (test for doneness after 60 minutes and then bake for another 10 minutes if needed) my cake took 80
- cool in pan for 15 minutes then carefully remove from pan and complete cooling on a baking rack
If you do not have a bundt or tube pan, half the recipe and bake your cake in a standard loaf pan; this is what I usually do because I can never seem to get a bundt cake that comes out of the pan cleanly. This time I was determined and greased and floured the pan like a mad woman.
For the best results, all of your ingredients should be at room temperature. Beat the butter until it is very light and fluffy, and gradually add in the sugar. This is how you will add air to your cake. But once you start adding the eggs, it is important not to overbeat before adding the flour.
My favorite cakes always seem to have a hint of almond flavor, so I add a bit of almond extract with the vanilla. If you don’t have it or don’t like it, leave it out or you could even replace it with lemon, I love lemon and berry together.
I’m still getting to know my ovens; my cake took 80 minutes, but make sure to check after 60. No one wants a dry pound cake.
I like to keep it simple with just a dusting of powdered sugar, but strawberry glaze would be delicious too.