Description
Savor the unique twist on a classic with our Glazed Strawberry Pound Cake, infused with Korean Binggrae strawberry milk for a moist, rich flavor. This delightful cake is topped with a fresh strawberry glaze, combining traditional pound cake richness with a burst of fruity sweetness.
Ingredients
Units
Scale
Cake
- 2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup strawberry milk
Frosting
- 3/4 cup powder sugar
- 2–3 tablespoon strawberry milk
Instructions
Cake
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Preheat oven to 350°F (200°C). Prepare a 9 x 5 inch loaf pan with parchment paper or butter.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In another large bowl, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
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Beat in the eggs one at a time.
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On low speed, add in a half of the flour mixture, then half of the strawberry milk, mix until combined.
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Beat in the other half of the flour mixture, then the remaining milk, followed by the remaining flour mixture.
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Transfer the batter into the prepared pan and smooth the top.
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Bake for 1 hour, until the tester comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
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When the cake is cool, transfer it to a serving platter.
Frosting
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In a small bowl, mix together the powder sugar and strawberry milk. Add more milk as necessary to make a thick but pourable glaze.
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Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Loaf, Cake, Strawberry