Strawberry Milkshake Pound Cake
A delightful pound cake embodying the flavors of a strawberry milkshake, perfect for any occasion.
Ingredients
For the cake
- 1 cup Unsalted butter, softened Moisture and richness
- 2 cups Granulated sugar Sweetness and creaming agent
- 4 pieces Large eggs Structure and moisture
- 1 teaspoon Vanilla extract Flavor enhancement
- 0.5 teaspoon Almond extract Additional flavor dimension
- 3 cups All-purpose flour Provides structure and leavening
- 1 tablespoon Baking powder Helps the cake rise
- 0.5 teaspoon Salt Enhances sweetness and balances flavors
- 1 cup Whole milk Moisture, contributes to tender texture
- 1 cup Strawberry puree Infuses flavor and color
For the glaze
- to taste Powdered sugar For glazing
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a bundt pan with butter or baking spray.
- In a mixing bowl, cream 1 cup of softened butter and 2 cups of sugar until light and fluffy, about 5 minutes.
- Add in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.
- In a separate bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- Gradually add the dry mixture to the creamed mixture, alternating with 1 cup of whole milk and 1 cup of strawberry puree, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Glazing
- Mix powdered sugar with a small amount of milk and strawberry puree until smooth, then drizzle over the cooled cake.
Notes
Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage. For a richer strawberry flavor, increase the amount of strawberry puree.