Strawberry Pound Cake Glaze (Printable Version)
Moist, buttery cake infused with strawberries and finished with a vibrant, tangy strawberry glaze.
# Ingredients:
→ For the Cake
01 -
1 pint fresh strawberries, plus extra for the glaze
02 -
227 grams unsalted butter, at room temperature
03 -
600 grams granulated sugar
04 -
5 large eggs, at room temperature
05 -
375 grams all-purpose flour, sifted
06 -
1 teaspoon salt
07 -
0.5 teaspoon baking soda
08 -
240 millilitres buttermilk
09 -
1 teaspoon vanilla extract
10 -
2 teaspoons strawberry extract (optional)
11 -
0.5 teaspoon red food colouring (optional)
→ For the Glaze
12 -
2 tablespoons reserved strawberry puree
13 -
240 grams powdered sugar
14 -
1 teaspoon vanilla extract
15 -
1 teaspoon fresh lemon juice or lime juice
# Steps:
01 -
Remove the stems from the strawberries, wash thoroughly, and place in a food processor or blender. Puree until completely smooth. Reserve 2 tablespoons of the puree for the glaze.
02 -
Transfer the strawberry puree to a small saucepan set over medium heat. Stir occasionally and cook for 15 to 20 minutes until reduced to about 120 millilitres and thickened. Allow to cool to room temperature.
03 -
Preheat oven to 163°C. Thoroughly grease and flour a 12-cup Bundt pan or apply a nonstick baking spray to ensure easy release.
04 -
In a large mixing bowl, beat the butter at high speed for 2 minutes until creamy. Gradually add granulated sugar and continue to beat for 4 minutes until mixture turns pale yellow and fluffy.
05 -
Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure an even texture.
06 -
On low speed, gradually add sifted flour in two portions. Add salt and baking soda, mixing just until combined to avoid overworking the batter.
07 -
Blend in buttermilk, cooled strawberry puree, vanilla extract, strawberry extract if using, and food colouring if using. Mix gently until all ingredients are just incorporated.
08 -
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted into the centre comes out clean.
09 -
Let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert onto a serving plate and allow it to cool completely before glazing.
10 -
Whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth. Adjust consistency as needed with extra puree or sugar.
11 -
Drizzle the glaze evenly over the cooled cake. Allow the glaze to set, then slice and serve.
# Notes:
01 -
Ensure the strawberry puree is fully cooled before adding to the cake batter to maintain proper texture.
02 -
Using a baking spray with flour or greasing and flouring the pan thoroughly is key to an easy release after baking.