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Make sure to use a quality bundt cake pan, coated well! Preheat oven to 325°F. Coat a 12- cup bundt cake pan with baking spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt.
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 ...
Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 grams) unsalted butter 2 1/4 cups (446 grams) granulated sugar. Add eggs.
Place the strawberries in a food processor fitted with a blade attachment. Process until the strawberries are completely broken up and puréed. Measure out 1 cup of purée for the cake and set aside an additional ¼ cup of purée for the glaze. Discard the remaining purée or save it for another use.
Bake the cake at 350°F for 60-65 minutes, until a toothpick or small knife inserted into the center comes out with just a few crumbs clinging to it. You're looking for an internal temperature of 209°F. Let the strawberry pound cake cool in the pan on a cooling rack for about 15-20 minutes.
Bake. Spread the batter evenly into the prepared bundt pan and bake for 75-85 minutes. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.; For the icing. Heat the butter, sugar, heavy whipping cream, strawberry reduction, vanilla extract, honey, and gel icing color in a small saucepan over low heat until the sugar is melted.
Mix the wet and dry ingredients separately, then very gently mix until the batter is smooth. Mix in the diced strawberries and lemon zest last. 3. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. 4. Cool, then glaze. Let the cake cool for about 10 minutes to set up.
This Strawberry pound cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries. Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan. In a large bowl whisk flour with salt and baking powder.
Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside. In medium-sized bowl, stir together flour, baking powder and salt. In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer. Add the eggs one at a time, mixing after each until the yolk disappears. In a 1 cup measuring cup, add ½ cup milk plus ½ cup of the reduced strawberry puree.