Pound Cake with Strawberry Glaze

Vegetarian
Health score
1%
Pound Cake with Strawberry Glaze
86 min.
16
306kcal

Suggestions


Indulge in the delightful experience of baking a classic Pound Cake with a luscious Strawberry Glaze that is sure to impress your family and friends. This vegetarian dessert is not only a feast for the eyes but also a treat for the taste buds, combining the rich, buttery flavor of pound cake with the fresh, vibrant taste of strawberries. Perfect for any occasion, whether it's a summer gathering, a birthday celebration, or simply a sweet ending to a cozy dinner, this cake is versatile and satisfying.

With a preparation time of just 86 minutes, you can easily whip up this delicious dessert that serves 16 people, making it ideal for sharing. Each slice is a delightful balance of moist cake and fruity glaze, with a hint of lemon that brightens the flavors. The combination of all-purpose and whole-wheat pastry flour adds a unique texture, while the light sour cream ensures a tender crumb.

As you bake, your kitchen will be filled with the warm, inviting aroma of freshly baked cake, making it hard to resist sneaking a taste before it’s fully cooled. And for those who crave a twist, the variation of a Double-Chocolate Swirl offers a decadent alternative that chocolate lovers will adore. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • tablespoons butter softened
  • 0.3 cup canola oil 
  • tablespoon cornstarch 
  • large eggs 
  • cups flour all-purpose
  • tablespoon juice of lemon 
  • tablespoons juice of lemon fresh
  • teaspoons lemon rind grated
  • 0.3 cup milk 2% reduced-fat
  • 0.3 teaspoon salt 
  • Dash salt 
  • cup cup heavy whipping cream light sour
  • cups strawberries chopped
  • 0.3 cup sugar 
  • cups sugar 
  • 0.5 teaspoon vanilla extract 
  • 0.8 cup pastry flour whole-wheat

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • sieve
  • blender
  • microwave
  • measuring cup
  • kugelhopf pan

Directions

  1. Preheat oven to 35
  2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy.
  3. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
  4. Weigh or lightly spoon flours into dry measuring cups; level.
  5. Combine flours, powder, soda, and salt.
  6. Combine sour cream and milk.
  7. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
  8. Spoon batter into a 10-cup Bundt pan coated with baking spray.
  9. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
  10. Remove from pan; cool on wire rack.
  11. Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Strain through a sieve over a bowl; discard solids.
  12. Drizzle glaze over cake.
  13. Variation Double-Chocolate Swirl Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice.
  14. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa.
  15. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.
  16. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes.
  17. Remove from pan; cool on wire rack.
  18. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt; stir until smooth.
  19. Drizzle glaze over cake.
  20. Serves 16 (serving size: 1 slice) CALORIES 311; FAT 7g (sat 8g); SODIUM 124mg

Nutrition Facts

Calories306kcal
Protein5.04%
Fat33.19%
Carbs61.77%

Properties

Glycemic Index
24.82
Glycemic Load
29.46
Inflammation Score
-3
Nutrition Score
6.5952173523281%

Flavonoids

Cyanidin
0.3mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.47mg
Peonidin
0.01mg
Catechin
0.56mg
Epigallocatechin
0.14mg
Epicatechin
0.08mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
0.14mg
Hesperetin
0.41mg
Naringenin
0.09mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
0.21mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:306.41kcal
15.32%
Fat:11.56g
17.79%
Saturated Fat:4.29g
26.78%
Carbohydrates:48.43g
16.14%
Net Carbohydrates:47g
17.09%
Sugar:30.4g
33.77%
Cholesterol:39.86mg
13.29%
Sodium:139.65mg
6.07%
Alcohol:0.04g
100%
Alcohol %:0.05%
100%
Protein:3.95g
7.9%
Manganese:0.41mg
20.46%
Selenium:11.55µg
16.5%
Vitamin C:12.13mg
14.71%
Vitamin B1:0.17mg
11.07%
Folate:40.84µg
10.21%
Vitamin B2:0.15mg
8.89%
Vitamin E:1.15mg
7.7%
Phosphorus:74.32mg
7.43%
Iron:1.17mg
6.51%
Vitamin B3:1.3mg
6.48%
Fiber:1.42g
5.69%
Calcium:52.12mg
5.21%
Vitamin A:218.82IU
4.38%
Vitamin K:4.34µg
4.14%
Magnesium:16.49mg
4.12%
Potassium:114.34mg
3.27%
Copper:0.06mg
3.22%
Zinc:0.46mg
3.08%
Vitamin B6:0.05mg
2.75%
Vitamin B5:0.24mg
2.44%
Vitamin B12:0.14µg
2.41%
Vitamin D:0.15µg
1.02%
Source:My Recipes