STRAWBERRY POUND CAKE | BUTTER CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Strawberry Pound Cake | Butter Cake Recipe – it’s super moist and soft, amazing texture and flavour. At times we might be bored with original butter cake. Thus by adding in some fruit may give you a nice fresh fragrant in addition to the butter fragrant. I did both egg and eggless version for this. They are both pretty easy with minimal ingredients. If you do not have self-raising flour, you can always use all-purpose flour + ½ tsp of baking powder, that’s it. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Ingredients:
I used 17.5x7.5x7.5cm loaf pan
115g [½ cup] unsalted butter, softened
45g [3 tbsp] strawberry puree
100g [½ cup] castor sugar
1 tsp vanilla extract
¼ tsp salt
2 large eggs OR 120g [½ cup] plain yogurt
120g [1 cup] self-raising flour
20g [3 tbsp] strawberries, chopped
egg substitute:
120g [½ cup] plain yogurt
Instructions:
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Preheat oven at 170°C/340°F.
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Wash the strawberries. Strain and set aside to let dry.
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Slice the butter and place them in a large mixing bowl. Set aside until it is softened for use later.
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Cut the strawberries in slices. Blend in a food processor until it has become puree. Scoop 3 tablespoon of puree and set aside.
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Chop some strawberries for the fillings later. Set it aside.
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In the large mixing bowl of butter, once the butter is softened, add in the sugar. Mix on high speed until creamy, fluffy and pale.
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Add in vanilla extract and salt. Mix until combined.
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Add in the eggs***, one at a time. Mix until well combined.
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Add in the blended puree. Mix until well combined.
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Sift in the flour in 2 batches, fold until combined. Do not over mix.
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Transfer half the batter into the prepared baking pan, greased and lined with parchment paper.
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Add the chopped strawberries on random spots. Transfer the balance batter on top. Again add the chopped strawberries on random spots.
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Bake in preheated oven at 170°C/340°F for 40-50 minutes. After the first 15 minutes of baking, slit a line in the middle of the pan so that it cracks beautifully in the middle.
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Remove the cake from the pan. Let the cake cool completely on the rack before slicing.
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***Remark: Egg substitute: replace with 120g [½ cup] plain yogurt.
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