What is the best pan for a pound cake?

This recipe calls for a 9-by-5-inch loaf pan lined with parchment paper coated in baking spray with flour. This size and type of pan allows for even baking and a golden crust.

What is the difference between pound cake and Bundt cake?

Pound cake and Bundt cakes are two different types of cakes, both in terms of ingredients and preparation. The main difference is that a pound cake is buttery and quite dense, and can be made in a loaf pan or a Bundt pan. Bundt cake is made exclusively in a Bundt pan and can contain a range of flavors and textures. These are typically moist, tender cakes.

What makes a pound cake different from a regular cake?

A pound cake is made with equal portions of flour, butter, sugar, and eggs. A typical pound cake includes one pound of each of these ingredients—an even ratio from which the name pound cake derives—and is often more dense and buttery than other types of cake and sponge.

How do you moisten a pound cake?

There are multiple methods for moistening a pound cake that tastes too dry. First, try brushing it with a simple syrup to add moisture . You can also add glaze (or additional glaze) to a dry cake. Lastly, try serving the cake with whipped cream or ice cream to help moisten it and add a creamy texture.

How long do you leave pound cake in the pan before removing?

Let the pound cake cool in the pan for 10 minutes before removing it. Then, let it cool completely on a wire rack (about one hour).

Strawberry Pound Cake Recipe

Active Time:

20 mins

Total Time:

2 hrs 25 mins

Servings:

12

This bright and springy Strawberry Pound Cake is a joy to make and eat—and a thing of beauty to behold, with a beautiful pink glaze that gets slightly crunchy when set. The classic pound cake is great for breakfast, dessert, or a snack any time of day.

Test Kitchen Tip

Mash some strawberries to use in the cake batter as well as in the icing for an irresistible double whammy of flavor and color.

Ingredients for Strawberry Pound Cake

All ingredients for strawberry pound cake are widely available at any local grocery store. Start with fresh strawberries. You’ll need granulated as well as powdered sugars. Dairy ingredients include unsalted butter, cream cheese, and eggs. You’ll also need all-purpose flour, salt, baking powder, and lemon zest.

Can You Make Strawberry Pound Cake Ahead of Time?

You can make strawberry pound cake ahead of time. It's also great to make on the weekend and enjoy all week as dessert, snack, or (dare we suggest) breakfast.

To keep it fresh and moist, cover the pound cake tightly for storage, or store in an air-tight container.

How To Store Strawberry Pound Cake

Cover Strawberry Pound Cake tightly before serving. Glazing the cake before storage will help seal in the moisture.

Or you can hold the glaze until just before serving for a more freshly prepared look (the glaze will add moisture whenever you add it).

Frequently Asked Questions

What is the best pan for a pound cake?

This recipe calls for a 9-by-5-inch loaf pan lined with parchment paper coated in baking spray with flour. This size and type of pan allows for even baking and a golden crust.
What is the difference between pound cake and Bundt cake?

Pound cake and Bundt cakes are two different types of cakes, both in terms of ingredients and preparation. The main difference is that a pound cake is buttery and quite dense, and can be made in a loaf pan or a Bundt pan. Bundt cake is made exclusively in a Bundt pan and can contain a range of flavors and textures. These are typically moist, tender cakes.

Learn More: Pistachio Bundt Cake
What makes a pound cake different from a regular cake?

A pound cake is made with equal portions of flour, butter, sugar, and eggs. A typical pound cake includes one pound of each of these ingredients—an even ratio from which the name pound cake derives—and is often more dense and buttery than other types of cake and sponge.
How do you moisten a pound cake?

There are multiple methods for moistening a pound cake that tastes too dry. First, try brushing it with a simple syrup to add moisture. You can also add glaze (or additional glaze) to a dry cake. Lastly, try serving the cake with whipped cream or ice cream to help moisten it and add a creamy texture.
How long do you leave pound cake in the pan before removing?

Let the pound cake cool in the pan for 10 minutes before removing it. Then, let it cool completely on a wire rack (about one hour).

More Southern Pound Cakes

Editorial contributions by Alesandra Dubin.

Ingredients

Baking spray with flour
1/2 cup (4 oz.) unsalted butter, softened
4 oz. cream cheese, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups (about 6 3/8 oz.) all-purpose flour, sifted
3/4 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup mashed fresh strawberries (about 8 oz.), divided
1 Tbsp. grated lemon zest (from 2 lemons)
1 1/2 cups powdered sugar
Fresh strawberries, for garnish

Directions

Prepare pan and oven:

Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan with baking spray with flour. Line pan with parchment paper; coat parchment with baking spray with flour.

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Cream butter, cream cheese, and sugar:

Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Add cream cheese, and beat on medium-high speed until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Add sugar, and beat on medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition.

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Finish batter:

Stir together sifted flour, salt, and baking powder in a medium bowl.

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With mixer on low speed, gradually add flour mixture alternately with 1/2 cup of the mashed strawberries, beginning and ending with flour mixture. Stir in lemon zest. Pour batter into prepared pan.

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Bake pound cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 65 to 75 minutes. Let cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack, about 1 hour.

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Make strawberry glaze:

Whisk together powdered sugar and remaining 1/4 cup mashed strawberries until smooth.

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Drizzle over cooled cake.

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Garnish with fresh strawberries.

Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood