Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture won't be quite as tender. If using all-purpose, remove 2 tablespoons per cup and replace with 2 tablespoons cornstarch to better approximate cake flour.c

Why did my pound cake crack on top?

A crack along the top is actually characteristic of pound cakes and shows you've gotten a good rise! The cracks happen as the outside sets while the inside continues to expand. Since we're using a bundt pan and flipping it, any cracks will be on the bottom anyway.

Can I make this without an electric mixer?

While technically possible, achieving the proper creaming of butter and sugar is very difficult by hand. A stand or hand mixer is strongly recommended for best results.

What if I can't find freeze-dried strawberries?

Look in the snack section of grocery stores or near the dried fruits. If unavailable, you can order online, or substitute strawberry extract and a drop of pink food coloring, though the flavor won't be as vibrant and natural.

Pound Cake with Strawberry Icing Recipe

Description

A rich, buttery pound cake topped with a luscious strawberry icing, perfect for desserts or special occasions.

Ingredients

Units Scale

Pound Cake

- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, (2 sticks) at room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream

Strawberry Icing

2 1/4 cups powdered sugar
1/3 cup crushed freeze-dried strawberries
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 1/2 tablespoons milk

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Instructions

Prepare the bundt pan: Spray a 12-cup bundt pan with nonstick baking spray. Ensure it is baking spray and not just traditional nonstick spray.
Mix dry ingredients: Whisk together the cake flour and kosher salt in a bowl.
Cream butter and sugar: In the bowl of your electric mixer, beat the butter and granulated sugar together until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine wet and dry ingredients: Gradually beat in half of the dry ingredients, followed by the heavy cream. Complete the batter by mixing in the remaining dry ingredients.
Pour batter into pan: Pour the mixture into the prepared bundt pan. Place the pan on a baking sheet for stability.
Bake the cake: Place the cake in a cold oven and turn it to 350 degrees F. Bake for 50 to 55 minutes, or until the cake is golden and set. Check doneness with a toothpick – it should come out clean.
Cool and invert: Allow the cake to cool for 30 minutes in the pan, then invert it onto a piece of parchment paper or a cake stand/plate. Let it cool completely.
Prepare strawberry icing: Use a food processor or rolling pin to crush the freeze-dried strawberries into a fine, smooth powder. In a bowl, whisk the powdered sugar, crushed strawberries, vanilla extract, heavy cream, and milk until smooth. Adjust consistency by adding more milk, 1 teaspoon at a time, if too thick, or more powdered sugar, ¼ cup at a time, if too thin.
Glaze the cake: Pour the icing over the cooled cake, allowing it to drizzle down the sides. Let the glaze set for a few minutes before serving.

Notes

Slightly adapted from Ina Garten’s recipe.
Ensure the freeze-dried strawberries are crushed into a smooth powder for a silky glaze.
Serve the cake at room temperature for the best flavor.

Nutrition

Serving Size: 1 slice (based on 10 servings)
Calories: 430
Sugar: 39g
Sodium: 200mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg