Strawberry Poundcake Recipe

As an employee at Bath and Body Works, I am always surrounded by pleasant smells throughout the workday. Whether it is something alluring and dark, or something sweet with a hint of rose, there are various options to choose from when it comes to body care, hand soaps, sanitizers, and many other things. One of the new lines that we have this season includes scents like Chocolate Covered Cherry, Raspberry Jam Donut, Coconut Cream Pie, and my personal favorite Strawberry Poundcake. Since I am always around these delicious scents, I decided that on one of my days off, I would bake a Strawberry Poundcake just for fun. Figuring out what I wanted to do was a little difficult because I hadn’t made one before, but I was familiar with cakes, so I chose to come up with a simple recipe to bake in a bundt pan and top it with a strawberry glaze.

Prep Time: 10 mins.

Cook Time: 38-40 Mins.

Total Time: About an hour

Ingredients:

• 1½ cups of All-Purpose Flour

• 2 teaspoons of Baking Powder

• ½ a teaspoon of Salt

• 1 cup of Vanilla Greek Yogurt

• 1 cup of Sugar

• 3 large Eggs

• 1½ teaspoons of Vanilla Extract

• ½ a cup of Vegetable Oil

• 1 cup of diced Strawberries

Strawberry Glaze:

• ½ a cup of crushed Strawberries

• 2 cups of Powdered Sugar

• 2 tablespoons of Milk

1. To start off, preheat the over to 350 degrees Fahrenheit.

2. When it comes to mixing ingredients, you will want to mix the wet and dry ingredients separately. In a medium-sized bowl, you will want to stir together the 1½ cups of All-Purpose Flour, 2 teaspoons of Baking Powder, and ½ a teaspoon of Salt. Once you have completed this step, you can set the bowl of dry ingredients aside for later.

3. Moving on, you will want a large-sized bowl for the wet ingredients. The large-sized bowl is so that you can mix the wet and dry ingredients together. In the large mixing bowl, mix together 1 cup of Vanilla Greek Yogurt, 1 cup of Sugar, 3 large Eggs, 1½ teaspoons of Vanilla Extract, and ½ a cup of Vegetable Oil. When all of these ingredients are mixed, they should be very runny.

4. When all of the wet ingredients are combined, take the dry mixture and slowly add it to the wet ingredients. I would recommend doing about two spoonfuls at a time.

5. After the two mixtures are combined, add in the diced strawberries. The mixture may look like this.

6. When the mixture is ready, be sure to spray a 10-inch metallic bundt pan with non-stick cooking spray. Next, spoon batter into the prepared baking pan.

7. Bake Strawberry Poundcake for about 35 minutes and check on it. If the cake is still wet, bake it for another 3-5 minutes or until it is no longer wet.

8. Once the cake is baked, remove it from the pan onto a plate. Put the cake in the fridge to cool while you make the Strawberry Glaze.

9. In a mixing bowl, combine ½ a cup of Crushed Strawberries, 2 cups of Powdered Sugar, and 2 tablespoons of Milk.

10. After the cake has cooled, pour the Strawberry Glaze over the top. Once this is done, you can allow it to set, or you can eat it right away that way that I always do.

This Strawberry Poundcake recipe is pretty simple. It is one of the easier recipes that I personally enjoy making, and everyone always compliments me when I make it. Hopefully, this is an easy recipe to follow and you come back to my blog to find more recipes that you enjoy!