Strawberry Pound Cake

Prep Time:
15 mins

Cook Time:
1 hr

Additional Time:
5 mins

Total Time:
1 hr 20 mins

Servings:
10

Yield:
1 Bundt(R) cake

Ingredients

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

Cook's Note:

You can use frozen strawberries instead of fresh.

I Made It

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Nutrition Facts (per serving)

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