Ingredients for Strawberry Soaked Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening
- 4 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- Cake Flour
- Baking Powder
- Salt
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Strawberry Ice Cream Topping
- Fresh strawberries for garnish
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How to Make Strawberry Soaked Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch fluted tube pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, and 4 ounces cream cheese until light and fluffy.
- Gradually add 2 cups granulated sugar, beating until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In another bowl, combine 1 cup buttermilk and 1 tablespoon lemon juice. Let sit for 5 minutes.
- Gradually add the dry ingredients and the buttermilk mixture to the creamed mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare your strawberry topping (recipe below).
- Once the cake is completely cool, generously slather the strawberry topping over the top and decorate with sliced fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
128g
Fat
53g
Carbs
17g
