Strawberry Milkshake Pound Cake (Printable)
Moist pound cake with classic strawberry milkshake flavors and creamy glaze.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/2 cup whole milk
08 - 1/2 cup strawberry milk (or 1/2 cup milk plus 2 tablespoons strawberry syrup)
09 - 1/2 cup sour cream, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup finely chopped fresh strawberries
→ For the Strawberry Glaze
12 - 1 cup powdered sugar
13 - 2 tablespoons strawberry milk
14 - 1-2 tablespoons pureed fresh strawberries
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 325°F. Grease and flour a 10-cup bundt pan or a 9×5-inch loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - In a measuring cup, combine the whole milk, strawberry milk, sour cream, and vanilla extract.
06 - Add the dry ingredients to the creamed butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
07 - Gently fold in the chopped strawberries.
08 - Pour the batter into the prepared pan and smooth the top.
09 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
11 - For the glaze, whisk together powdered sugar, strawberry milk, pureed strawberries, vanilla, and salt until smooth and pourable.
12 - Drizzle the glaze over the cooled cake. Let set before slicing.
# Expert Tips:
01 -
- The crumb stays incredibly moist for days, unlike traditional pound cakes that dry out
- That strawberry glaze turns an already good cake into something people literally ask for the recipe for while still chewing their first bite
02 -
- Room temperature ingredients combine better and create a more tender cake, so take everything out of the fridge at least an hour before you start baking
- The glaze will be too thick at first but keep whisking and it will smooth out beautifully
03 -
- Do not open the oven door during the first forty-five minutes of baking or the cake might collapse
- Position your oven rack in the center position so the top does not brown too deeply before the center finishes baking