Ingredients

2 ¼ cups all-purpose flour, divided

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened at room temperature

1 large egg + 1 egg yolk, at room temperature

½ cup full-fat sour cream, at room temperature

1 ½ teaspoons vanilla extract

1 ½ cups diced fresh strawberries

2 teaspoons freshly squeezed lemon juice

For the Strawberry Glaze:

1 cup diced strawberries

2 tablespoons granulated sugar

3 tablespoons freshly squeezed lemon juice

2 ⅔ cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9 x 5-inch metal loaf pan and line the bottom and sides with parchment paper.

Step 2: In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.

Step 3: In a stand mixer fitted with the paddle attachment, beat sugar and softened butter on high speed for 5 minutes until very pale and fluffy. This aeration is key for a good rise.

Step 4: Add the egg and egg yolk to the butter mixture and mix until just combined.

Step 5: Mix in half the sour cream and vanilla extract until just combined.

Step 6: Add 1 cup of the flour mixture and mix until just combined. Then add the remaining sour cream and 1 cup of the flour mixture, mixing after each addition.

Step 7: Toss diced strawberries with lemon juice and let stand for 2 minutes. Transfer to the remaining ¼ cup flour and stir until coated.

Step 8: Fold 1 cup of the coated strawberries gently into the batter using a silicone spatula.

Step 9: Pour three-quarters of the batter into the prepared pan, sprinkle evenly with remaining strawberries, then top with the remaining batter, smoothing the surface.

Step 10: Bake 60-65 minutes or until a toothpick inserted comes out clean. If the top browns too quickly, tent loosely with foil halfway through baking.

Step 11: Cool the cake in the pan for 1 hour. Remove from pan and parchment before glazing.

Step 12: For the glaze, combine 1 cup diced strawberries and sugar in a small bowl; let sit 10 minutes for juice to release.

Step 13: Strain strawberries through a fine mesh sieve to collect 3 tablespoons of juice. If needed, muddle strawberries to extract more juice.

Step 14: In a bowl, mix strawberry juice, lemon juice, and powdered sugar until smooth and thick, like toothpaste. Thin with extra juice if needed.

Step 15: Place cake on a wire rack over a baking sheet. Slowly pour glaze over cake, letting it drip down the sides.

Step 16: Allow glaze to set before slicing and serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture; frozen berries will add too much moisture.

Properly beating the butter and sugar is essential for a light, airy cake.

For an extra touch, add a pinch of cinnamon to the flour mixture for a warm spice note.

Use a metal loaf pan for better heat conduction and a more even rise.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended because frozen ones release too much water, which can make the cake texture dense and gluey.

How do I know when the pound cake is done?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. The top should be golden but not overly browned.