Effortless Strawberry Pound Cake (Print Version)

# Ingredients:

→ Pound Cake

01 - 2 teaspoons (8 g) baking powder
02 - 2 1/4 cups (295 g) all-purpose flour, split up
03 - 1 1/2 cups (210 g) fresh strawberries, chopped
04 - 1/2 cup (120 g) full-fat sour cream, make sure it's not cold
05 - 1 large egg yolk, let it get to room temp
06 - 1 large egg, also at room temp
07 - 1 cup (200 g) granulated sugar
08 - 2 teaspoons (10 ml) lemon juice, freshly squeezed
09 - 1/2 cup (113 g) unsalted butter, let it soften up first
10 - 1/2 teaspoon (3 g) salt
11 - 1 1/2 teaspoons (7 ml) vanilla extract

→ Strawberry Glaze

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

# Instructions:

01 - Set the cooled cake on a wire rack with a tray under it, take off the parchment, then drizzle your glaze overtop so it can run down the sides. Let the top set up before you slice.
02 - Mix together the strawberry juice (3 tbsp), powdered sugar, and lemon juice. Keep stirring until it’s thick and even. If the mix is too stiff, add extra juice a spoon at a time.
03 - Toss the chopped strawberries with sugar in a small bowl and let them sit 10 minutes. Push them through a strainer and scrape off all the juice (smash them if you need more juice). Make sure you have enough—3 tablespoons is what you want.
04 - When baking’s done, pull the loaf pan out and give it an hour to cool all the way before you turn the cake out.
05 - Pop the cake in the middle of the oven for about an hour to an hour and five minutes. It’s ready when a toothpick you poke in comes out clean. If the top gets dark too soon, gently lay some foil over it around halfway through.
06 - Scoop most of the batter (about three-fourths) into the pan. Add all the leftover coated strawberries on top, then finish spreading out the last bit of batter. Smooth it flat so the corners fill up.
07 - Gently mix in a cup of those coated strawberries using a soft spatula so you don't squish them too much.
08 - Put 1 1/2 cups chopped strawberries in a bowl, add the lemon juice, and wait two minutes. Coat the berries with that last quarter cup of flour so they're not so wet.
09 - Now add about half the sour cream and the vanilla into your main bowl and stir just a bit. Pour in one cup of flour mixture and blend gently, then repeat with the rest of the sour cream and last cup of flour mixture, mixing each time until smooth.
10 - Add the egg and also the yolk into your butter and sugar mixture. Mix just until you don’t see streaks.
11 - With your mixer (paddle attached), beat the softened butter and sugar on high around 5 minutes until it looks pale and fluffy.
12 - Stir up salt, flour, and baking powder in a medium mixing bowl. Put it aside for a bit.
13 - Crank the oven to 175°C. Butter up a 23x13 cm loaf pan, then place parchment on the bottom and sides.

# Notes:

01 - Let all your chilled stuff warm up before you mix; makes the cake fluffier.
02 - Go with only fresh strawberries, since frozen ones make things too soggy.
03 - A long, hard beat with the butter and sugar makes your cake rise higher.
04 - Stick to a metal loaf pan for an even bake all around.
05 - Grab strawberries that are really ripe with nice green tops for the best taste.

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