Can I use regular yogurt instead of Greek yogurt?

Regular plain yogurt can be substituted for Greek yogurt but because it has a higher water content and lower protein content than Greek yogurt the finished pound cake will be slightly less moist and may have a slightly more open and less dense crumb. Full-fat regular yogurt produces the best result among non-Greek alternatives. Avoid flavored yogurts as their added sugar and flavoring will alter the balance of the recipe.

Can I substitute the vegetable oil with butter?

Yes. Melted unsalted butter in the same quantity as the vegetable oil produces a richer and more deeply flavored pound cake with a slightly firmer crumb. The oil version produces a marginally moister crumb as oil does not solidify at room temperature the way butter does. Both produce genuinely delicious results and the choice is a matter of personal preference.

Why do my strawberries sink to the bottom of the loaf?

Strawberry pieces sink in pound cake batter when they are too large and too heavy to be suspended by the surrounding batter during baking. Dice the strawberries into small pieces of approximately half an inch rather than leaving them in larger chunks. Tossing the diced strawberries in a tablespoon of flour before folding them into the batter also helps suspend them more evenly throughout the loaf during baking.

Strawberry Pound Cake Easy One Bowl Glazed Summer Recipe

Name: Strawberry Pound Cake The Most Moist and Easy One Bowl Summer Loaf You Will Bake
Prep time: 10 min
Cook time: 50 min
Total time: PT-497461H51M23S
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Plain Greek Yogurt room temperature; 1 cup Granulated Sugar; 3 large Eggs room temperature; 1 1/2 tsp Almond Extract; 1/2 cup Vegetable Oil; 1 cup Diced Fresh Strawberries; 1/2 cup Smashed Fresh Strawberries for glaze; 2 cups Powdered Sugar

Description

The most moist and easy Strawberry Pound Cake made in one bowl with Greek yogurt granulated sugar eggs almond extract oil and fresh diced strawberries baked in a loaf pan and finished with a beautiful pink smashed fresh strawberry powdered sugar glaze. A completely effortless spring and summer loaf cake ready in 1 hour.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

2 tsp Baking Powder

1/2 tsp Salt

1 cup Plain Greek Yogurt room temperature

1 cup Granulated Sugar

3 large Eggs room temperature

1 1/2 tsp Almond Extract

1/2 cup Vegetable Oil

1 cup Diced Fresh Strawberries

1/2 cup Smashed Fresh Strawberries for glaze

2 cups Powdered Sugar

Instructions

1. Preheat oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick spray.

2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.

3. Combine Greek yogurt, sugar, eggs, almond extract, and oil in a large bowl. Mix until smooth.

4. Gradually stir in dry flour mixture until just incorporated. Do not overmix.

5. Fold in diced strawberries in 2 to 3 gentle strokes.

6. Spoon batter into prepared pan and smooth top.

7. Bake approximately 50 minutes until center is set and toothpick comes out clean.

8. Tent with foil if top darkens too quickly before center is done.

9. Cool in pan 10 minutes then turn out onto rack to cool completely.

10. Smash 1 cup whole strawberries in a sealed zip-lock bag.

11. Measure 1/2 cup smashed berries with juice into a bowl. Add powdered sugar and stir to a pourable glaze.

12. Pour glaze over completely cooled pound cake. Let set 10 to 15 minutes before slicing.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert, Bread, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 144mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg

Keywords: strawberry pound cake, easy strawberry pound cake recipe, one bowl strawberry loaf cake, glazed strawberry pound cake