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Strawberry Yogurt Pound Cake Recipe

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4.2 from 4 reviews

This Strawberry Yogurt Pound Cake is a moist, flavorful dessert that combines the tanginess of Greek yogurt with the sweetness of fresh strawberries. Topped with a luscious strawberry glaze, it makes a perfect treat for any occasion.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 ½ teaspoon vanilla extract

Fruit

  • 1 cup strawberries (diced)
  • ½ cup strawberries (mashed)

Glaze

  • 2 cups confectioners sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a loaf pan with non-stick spray and set it aside to ensure your cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This helps ensure even distribution of leavening agents throughout the batter.
  3. Combine Wet Ingredients: In a large bowl, mix together the Greek yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
  5. Fold in Strawberries: Carefully fold in the diced strawberries to evenly distribute them throughout the batter without crushing them.
  6. Bake the Cake: Pour the batter into the prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  7. Cool the Cake: Let the cake cool in the pan on the countertop for 2-3 minutes, then invert it onto a cooling rack and allow it to cool completely before glazing.
  8. Prepare the Glaze: In a small bowl, combine the confectioners’ sugar with the mashed strawberries to create a smooth glaze.
  9. Glaze the Cake: Pour the strawberry glaze over the fully cooled pound cake. Let the glaze set before slicing and serving for best presentation and flavor.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Ensure the cake is completely cooled before applying the glaze to prevent it from melting and running.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • If you prefer a thicker glaze, reduce the amount of mashed strawberries slightly.

Find it online: https://allcookedup.com/strawberry-yogurt-pound-cake-recipe/