Pretty and Pink Pound Cake
Indulge in the blush-hued delight of Pretty and Pink Pound Cake, a visually stunning dessert that’s as delicious as it is charming! This fluffy, moist cake is infused with fresh strawberry purée, lending it a natural fruity sweetness and a beautiful pastel pink hue, enhanced further with optional food coloring. Perfectly balanced with creamy sour cream, rich butter, and fragrant vanilla, this pound cake has a tender crumb that melts in your mouth. The optional lemon glaze adds a zesty finish, making it a showstopper for any spring gathering, baby shower, or afternoon tea. Easy to prepare with minimal ingredients and a straightforward technique, this strawberry pound cake is bound to become a family favorite. Its vibrant color and luscious flavor make it an irresistible treat for adults and kids alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup sour cream
- 0.5 cup whole milk
- 0.75 cup strawberry puree (fresh or frozen, blended)
- 4 drops pink food coloring (optional)
- 1 cup powdered sugar (for glaze, optional)
- 2 tablespoons lemon juice (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, combine the sour cream, whole milk, and strawberry puree. Add the pink food coloring if you'd like a brighter pink hue.
With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients (starting and ending with the dry ingredients) to the butter mixture. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil during the last 15 minutes of baking.
Remove the pound cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare a glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before slicing and serving.
Nutrition Facts
Calories |
5499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1333 mg | 444% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 795.2 g | 289% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 551.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 540 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
