Strawberry and Vanilla Pound Cake

A moist and tender vanilla pound cake, full of fresh strawberries and glazed with a simple vanilla glaze.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Ingredients for the cake
2 sticks (226g) butter
1 cup caster sugar
4 eggs
1 tbsp vanilla extract
3/4 cup sour cream
2 1/2 cups cake flour (in the UK we don't get this for every 1 cup of plain flour, remove 2 tbsp and replace with cornflour, then sift together to create cake flour)
1 1/2 tsp baking powder
2 cups diced, fresh strawberries
Ingredients for the glaze
2/3 cup icing sugar
1 tsp vanilla extract
1-2 tbsp water

Preheat the oven to 160C/325F and grease and line a 2lb loaf tin.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
Add in the eggs and vanilla extract and mix until well incorporated.
Place the flour, baking powder and strawberries into a medium sized bowl and stir until the strawberries are coated in flour. (This will stop them sinking to the bottom of the cake).
Add in the sour cream and flour mix and mix on slow until well combined and smooth.
Pour the batter into the greased and lined loaf tin and place in the oven for 70-75 minutes, until risen, golden and a skewer inserted into the centre comes out clean.
Leave cake to cool in the tin completely.
Once cooled, make the glaze. Place the sugar and 1 tbsp of water into a small bowl and mix until smooth. Add in the vanilla extract and another tbsp of water if required. Mix until smooth and then pour over the pound cake.
Cake will keep in an airtight container at room temperature for 2 days or in the fridge for 4 days.

Recipe by Annie