EASY STRAWBERRY POUND CAKE – Spring has finally sprung here in Minnesota. I think the threat of any more snow storms are no longer exist (knock on wood). Green grass is peeking through, and the weather is finally in the 60s.
You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold, is just home to me.
EASY STRAWBERRY POUND CAKE INGREDIENTS NEEDED:
— 1 1/2 cup all-purpose flour.
— 2 teaspoons baking powder
— 1/2 teaspoon salt.
— 1 cup plain Greek yogurt.
— 1 cup sugar.
— 3 large eggs.
— 1 1/2 teaspoon almond extract.
— 1/2 cup vegetable oil.
— One cup diced strawberries, about 1 1/4 cup whole.
— 1/2 cup smashed strawberries, about 1 cup full.
— 2 cups powdered sugar.
EASY STRAWBERRY POUND CAKE INSTRUCTIONS RECIPE:
Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
In a medium-sized bowl, stir together flour, baking powder and salt.
In a separate, large mixing bowl, mix Greek yogurt, sugar, eggs, extract, and oil. Slowly stir in the dry ingredients until just incorporated.
Fold in the strawberries and spoon batter into the prepared pan.
Bake for about 50 minutes, or until the center is set.
Remove from oven and let sit 10 minutes, then turn out onto a cooling rack to cool completely.
While the bread is cooling, make the glaze.
In a medium-sized bowl, combine smashed strawberries and powdered sugar.
Once the cake is cooled, pour the glaze over the top, let set, cut and serve.