Description
A moist and buttery classic pound cake swirled with fresh strawberry puree for a sweet and fruity twist.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh strawberry puree
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt; gradually blend into the creamed mixture. Gently fold in the strawberry puree to create a swirl pattern.
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Notes
You can customize the seasonings to taste.