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Pound Cake: Strawberry Pound Cake

Source of Recipe


Yankeette






List of Ingredients



• 8 ounces strawberries, hulled and quartered
  
• 2 cups all-purpose flour, sifted
  
• 1 cup unsalted butter
  
• 1 cup sugar
  
• 4 eggs
  
• Grated zest of 1 orange
  
• 1 teaspoon baking powder
  
• Icing:
  
• 4 ounces hulled strawberries
  
• 1 1/2 tablespoons confectioners' sugar
  
• 1 1/4 cups heavy cream, whipped
  
• 5 to 6 extra strawberries, for decoration
  






Instructions



1. Cake: Preheat oven to 350 degrees degrees (325 degrees for dark pans). Butter a 9 inch round cake pan and line the base with parchment or waxed (greaseproof) paper.
   
   
2. Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest, flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.
   
   
3. Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
   
   
4. Icing: Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.