Skip to main content

Strawberry Pound Cake

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
1

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

2

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

3

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

4

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).

5

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

6

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.

7

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

Ingredients

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

Directions

1

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

2

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

3

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

4

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).

5

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

6

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.

7

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

Strawberry Pound Cake