In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Strawberry Lemonade Pound Cake: A Refreshing Twist on a Classic Treat
If you’re on the hunt for a dessert that perfectly balances sweet and tart flavors, look no further than this Strawberry Lemonade Pound Cake. This delightful recipe combines the juiciness of fresh strawberries with the zesty brightness of lemon, creating a moist and flavorful cake that’s perfect for any occasion.
Why You’ll Love This Recipe
This Strawberry Lemonade Pound Cake is not only visually appealing but also incredibly delicious. The fresh strawberries add a burst of natural sweetness, while the lemon juice and zest impart a refreshing tanginess. The cake’s texture is rich and buttery, thanks to the creamy blend of butter and sugar. Whether you’re serving it as a brunch treat, an afternoon snack, or a dessert, this pound cake is sure to impress your family and friends.
Ingredients
To create this scrumptious cake, you’ll need the following ingredients:
- 1 cup butter, softened (2 sticks unsalted)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh strawberries, diced
- ½ cup freshly squeezed lemon juice
- ½ cup buttermilk
- Zest of 2 lemons
Equipment Needed
- Loaf pan (9×5 inch)
- Mixing bowl
- Whisk
- Spatula
- Wire rack for cooling
Instructions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is crucial for achieving a tender cake texture.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the cake.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
Incorporate Fruit and Liquids: Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest. Ensure the ingredients are evenly distributed for consistent flavor in every bite.
Prepare for Baking: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Nutritional Information
Each serving of this Strawberry Lemonade Pound Cake provides approximately:
- Calories: 414 kcal
- Carbohydrates: 59g
- Protein: 6g
- Fat: 17g
- Saturated Fat: 0.1g
- Cholesterol: 41mg
- Sodium: 226mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 34g
- Vitamin C: 7mg
- Calcium: 26mg
- Iron: 2mg
Tips for Success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This makes them easier to incorporate and results in a smoother batter.
- Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can be too acidic or bitter.
- Strawberry Prep: Dice the strawberries into small, uniform pieces to ensure they’re evenly distributed throughout the cake.
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Enjoy the refreshing taste of summer with every slice of this delicious Strawberry Lemonade Pound Cake! Whether paired with a cup of tea or served at a festive gathering, it’s sure to become a favorite in your dessert repertoire.
Strawberry Lemonade Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest, until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
