Name: Strawberry Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 250 g Unsalted Butter; 2 cups Plain Flour; ½ cup Almond Meal; 3 tsp Baking Powder; 1 tsp Salt; 1 ½ cups Raw Caster Sugar; 1 Lemon, finely grated zest & juice for glaze; 125 ml Thick Greek Yoghurt; 5 Large Eggs; ¼ cup Light-Flavoured Oil (light olive, grapeseed or rice bran oil); 250 g Fresh Queensland Strawberries, finely chopped; 1 cup Sifted Icing Sugar; 12 tbsp liquid – try a mix of strawberry syrup, passionfruit and lemon juice

Yields8 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 35 mins

Cake

250 g Unsalted Butter

2 cups Plain Flour

½ cup Almond Meal

3 tsp Baking Powder

1 tsp Salt

1 ½ cups Raw Caster Sugar

1 Lemon, finely grated zest & juice for glaze

125 ml Thick Greek Yoghurt

5 Large Eggs

¼ cup Light-Flavoured Oil (light olive, grapeseed or rice bran oil)

250 g Fresh Queensland Strawberries, finely chopped

Glaze

1 cup Sifted Icing Sugar

12 tbsp liquid – try a mix of strawberry syrup, passionfruit and lemon juice

Preheat oven to 175 degrees C (fan-forced).

Grease and line 1.5 litre loaf tin. Sift dry ingredients together, mixing to combine.

Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.

Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).

Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes.

The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.

To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cooled cake.

Ingredients