Delicious Vanilla Pound Cake Recipe to Sweeten Your Day

Picture this: the warm glow of the afternoon sun, your favorite book in hand, and a slice of luscious vanilla pound cake sitting right beside you. Or maybe it’s the centerpiece of a family gathering, a versatile dessert that never fails to impress. Either way, this cake is sure to leave you wanting more.

As a chef specializing in British cuisine, I know a thing or two about classic dishes that stand the test of time. And let me tell you, nothing screams “classic” quite like a pound cake. But this isn’t just any old recipe – it’s a luscious vanilla pound cake with the option to add a strawberry variation for some added sweetness.

The recipe calls for simple ingredients like butter, sugar, flour, and eggs. And with just a few simple steps, you can have yourself a perfect cake every time. The aroma of fresh-baked vanilla will fill your home and your taste buds will be thanking you.

So whether you’re in the mood for something sweet on a lazy Sunday afternoon, or need to make a dessert for an upcoming event – look no further than this tried and true Luscious Vanilla Pound Cake (with Strawberry Variation) recipe. It’s the perfect blend of classic and modern and is sure to satisfy even the pickiest of eaters. Trust me, once you take a bite, there’s no turning back.

Why You’ll Love This Recipe

Hold on to your hats folks, because I’m about to introduce you to a dessert that’s sure to knock your socks off. Ladies and gentlemen, let me tell you all about the luscious vanilla pound cake with a strawberry variation! Trust me, if you’re looking for an indulgent treat that’s worth every calorie, this is the recipe for you.

Let me set the stage: imagine yourself sinking your teeth into a sweet, moist vanilla pound cake that’s bursting with the vibrant flavors of fresh strawberries. The texture is just right – not too dense, but not too light either. It’s a cake that just melts in your mouth with every bite. And here’s the kicker, folks: it’s super easy to make! Even if you’re a novice baker, you can whip up this cake without breaking a sweat.

Let me give you one more reason why this cake is ah-mazing – it’s versatile. You can switch up the strawberry variation by using other fruits like blueberries or raspberries. Not only that, but you can also customize it with different toppings or add-ins like whipped cream or nuts.

In summary, the luscious vanilla pound cake with strawberry variation is a dessert masterpiece that will satisfy your sweet tooth and keep you coming back for more. It’s absolutely delicious and easy-to-make and has endless variations – what’s not to love? If you’re not convinced yet, I challenge you to give it a try – I guarantee it’ll be your new favorite dessert!

Ingredient List

Here are the ingredients you will need to make this heavenly Luscious Vanilla Pound Cake.

Dry Ingredients

• 2 cups reduced-fat baking mix
• 1/4 cup cornstarch

Wet Ingredients

• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup 2% low-fat milk
• 3/4 cup unsalted butter, softened

Flavorings and Other Ingredients

• For Strawberry Variation: Substitute half of the milk with strawberry yogurt.
• Fresh strawberries for garnish (optional)

The Recipe How-To

Get ready to be dazzled, my dear fellow cake enthusiasts. Here’s the real meat of this tantalizing recipe, the how-to instructions for crafting a perfect pound cake that you can enjoy with or without strawberries. But let’s be honest – if you’re a true cake fiend, the addition of some fresh strawberries and whipped cream will make this recipe all the more irresistible.

Without further ado, here is how to create your own luscious vanilla pound cake:

Preparation

1. Preheat your oven to 325°F (165°C). Take out your 12-cup bundt pan and grease it generously with unsalted butter. Make sure to coat all surfaces thoroughly.
2. In a large mixing bowl, whisk together 2½ cups of reduced-fat baking mix and 2 tablespoons of cornstarch until well-blended.

Mixing the Batter

1. In another mixing bowl, beat 1¼ cups of softened butter and 1¼ cups of granulated sugar together until light and fluffy.
2. Add in 5 eggs, one at a time, beating each egg fully into the mixture before adding in the next.
3. Stir in 1 tablespoon of vanilla extract.
4. Gradually beat in the prepared baking mix alternately with 2/3 cup of 2% low-fat milk, starting with the baking mix and ending with the milk.
5. Continue stirring until everything is well-blended.

Baking

1. Pour the batter into your greased bundt pan, making sure it’s level at the top.
2. Bake for around an hour or until a toothpick inserted in the center comes out clean.
3. Remove from oven and let cool for at least 10 minutes before loosening it from the pan edges using a knife or offset spatula.
4. Let cool completely to room temperature.

The Strawberry Variation

You can easily turn this classic pound cake into a delectable strawberry pound cake by adding some fresh strawberries and whipped cream. Here are the steps:

1. Hull and slice 2 cups of fresh strawberries.
2. Whisk together the strawberry ingredients: 1 cup of heavy whipping cream, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract.
3. Whip the mixture with an electric mixer until stiff peaks form.
4. Cut a slice of the pound cake and generously slather it with whipped cream.
5. Top off your slice with sliced strawberries as desired.
6. Enjoy!

That’s it, folks. This recipe is a classic for a reason – simple ingredients come together to create something truly scrumptious that can be customized to suit your taste buds. Once you’ve mastered this luscious vanilla pound cake recipe, why not try branching out into other flavor varieties like lemon pound cake or cream cheese pound cake? The possibilities are endless!

Substitutions and Variations

Let’s talk about substitutions and variations for this mouth-watering vanilla pound cake recipe. The twist of flavors and ingredients can give a unique touch to the classic pound cake recipe.

If you’re in the mood for a strawberry-infused cake, try adding fresh strawberries or even strawberry mousse to the mixture for a strawberry pound cake. Use 2 cups of strawberries puree or add 1 cup of sliced strawberries and reduce the milk by 1/4 cup for a tangy and fruity taste.

Alternatively, swap out vanilla extract with other flavorings such as almond extract or lemon juice for an entirely different flavor profile. Lemon pound cake is one of my favorite variations. You can use lemon juice and zest in place of vanilla extract to get citrusy goodness in every slice.

If you want to go without strawberries altogether, try swapping in another fruit such as blueberries, cherries, or even diced apples. Make the most of seasonal fruits – after all, everyone loves the flavors of summer!

Looking for a gluten-free option? Opt for a wheat flour substitute like cornstarch, oat flour, or almond flour to make this classic pound cake gluten-free-friendly without sacrificing its deliciousness.

To make the cake sweeter than usual, create a crunchy texture by incorporating toast nuts into your batter or sprinkle some sugar on top before baking it.

Remember that these are just suggestions; there are numerous variations you can try to make this delectable dessert perfect for your taste buds. Give them a go – you never know which could be your new favorite!

Serving and Pairing

There’s something comforting about a classic pound cake recipe, and this luscious vanilla pound cake is no exception. This cake sweet treat is perfect for serving on any occasion from birthdays to afternoon tea parties or even just as a comforting dessert after dinner for the family. Our strawberry variation adds a touch of sweetness and freshness that perfectly complements the buttery vanilla flavor of the pound cake.

To serve this delicious dessert, slice it into thick portions and add a dollop of whipped cream or a scoop of your favorite ice cream. You can also create an elegant presentation by slicing the cake into thin layers, filling it with strawberry mousse and layering it back together. You can also top the cake with fresh strawberries or strawberries that have been macerated in some cointreau.

When it comes to pairing this vanilla pound cake, you really can’t go wrong. A cup of tea or coffee makes a perfect accompaniment, but if you’re looking for something more indulgent, try serving it with a glass of strawberry lemonade to enhance the fruity flavors. Alternatively, pair this cake with an ice-cold glass of milk for a nostalgic twist or a sparkling wine like prosecco for something more celebratory.

The beauty of this classic pound cake recipe is that it’s versatile enough to be enjoyed in different ways depending on your preference. No matter how you choose to serve or pair it, this delicious dessert promises to bring comfort and joy to any occasion.

Make-Ahead, Storing and Reheating

It’s always a good idea to prepare this luscious vanilla pound cake recipe in advance, so you have the chance to enjoy it anytime without having to start from scratch. Once the cake has been made, it can be easily stored in an airtight container at room temperature for up to 3-4 days, depending on the humidity of your area.

Wrap the cake in plastic wrap or aluminum foil, then place it in a sturdy container or a cake dome to prevent any air from getting trapped and making it dry. The bundt cake can also be stored in the fridge for up to one week. However, make sure you let it sit out at room temperature for 30 minutes before serving to allow its texture and flavors mellow out a little.

When reheating the pound cake from refrigeration, you can warm it up in an oven preheated to 350ºF for about 5 minutes. Make sure you cover the cake with foil to avoid over-browning. Alternatively, you can microwave individual slices for 15-20 seconds at a time until warm and tender. Be careful not to overheat them as it will dry out the cake.

For those who are planning on freezing this delicious sweet treat, follow these steps: firstly, wait for the cake to cool completely after baking. Then wrap it tightly in freezer-safe wrap or aluminum foil and place it inside an airtight container or a freezer bag. You can freeze a pound cake for up to three months for optimal flavor and texture preservation.

To defrost your frozen pound cake, take it out of the freezer and unwrap it. Leave it on your kitchen counter until it reaches room temperature before slicing and serving. If you need your dessert ready super quick, remove each slice from the freezer individually and microwave them on a low setting for about 10 seconds.

With these tips, you will have no problem making ahead, storing and reheating this cake to enjoy later or when unexpected guests show up.

Tips for Perfect Results

A luscious vanilla pound cake with a strawberry variation is a dream dessert for many. Here are some tips to achieve a perfectly soft and moist cake:

1. Use softened butter: It is essential to use softened unsalted butter in this recipe. Softened butter is creamed with sugar until light and fluffy, producing small air pockets that provide lift to the cake.

2. Don’t overmix the batter: Overmixing the batter can toughen the cake. After adding dry ingredients, it is essential to mix on low speed just enough to combine everything into a homogeneous mixture.

3. Sift baking mix and cornstarch: Sifting reduced-fat baking mix and cornstarch together helps distribute them evenly in the batter and ensure no lumps remain.

4. Use fresh ingredients: Fresh eggs, 2% low-fat milk, and pure vanilla extract are all vital components of this recipe. Fresh ingredients have more potent flavors that will shine through in the final product.

5. Invest in a good-quality bundt pan: A 12-cup bundt pan is perfect for this recipe as it helps the cake bake evenly, allowing it to rise adequately.

6. Don’t skip sour cream or Greek yogurt: Sour cream or Greek yogurt adds tanginess and moisture to the cake that makes it tender and melt-in-your-mouth delicious. Use either of them depending on your preferences.

7. Let the cake cool completely before serving: This step cannot be skipped as cutting into a still-warm pound cake can cause it to crumble apart.

These tips will elevate any pound cake you bake, not just this luscious vanilla pound cake with a strawberry variation. Happy baking!

Bottom Line

In conclusion, if you’re looking for a crowd-pleasing dessert that will take your taste buds on a luscious journey of pure bliss, look no further than this irresistible Luscious Vanilla Pound Cake with Strawberry Variation. This classic pound cake recipe has been elevated to new heights with the delicious and refreshing addition of strawberries – a match made in heaven! Whether you’re enjoying a slice after dinner or serving it up at a special gathering or birthday party, this cake is sure to impress.

With its moist and tender crumb, delicate vanilla flavor, and sweet tangy strawberry cream, this cake is the perfect balance of flavors and textures. And, with so many variations and substitutions possible – from adding lemon zest, blueberries or chocolate chips to swapping out the reduced-fat baking mix for all-purpose flour – this recipe can be tailored to suit any palate or occasion.

So why not give this pound cake recipe a try and see for yourself just how delicious and versatile it can be? With my tips for perfect results, make-ahead advice, and troubleshooting FAQ, you’ll be able to bake this cake with confidence and ease. Trust me when I say that once you’ve tasted the heavenly combination of the luscious vanilla pound cake with strawberry variation, you’ll never look at traditional pound cake the same way again!

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Luscious Vanilla Pound Cake (with Strawberry Variation) Recipe

Using Equal Sugar Lite and yogurt, it's a health benefit with a calorie reduction. try using strawberry yogurt! In Taiwan, you can get yogurt with konnyaku mixed in! mmm... so buttery, but lite! I used strawberry yogurt and I omitted the almond extract. recipe copied from www.equal.com

Course Dessert

Cuisine American

Keyword < 4 Hours, Dessert, For Large Groups

Prep Time 15 minutes

Cook Time 1 hour

Calories 54.2kcal

Ingredients

• 2 1/2 cups reduced-fat baking mix (Bisquick)
• 1 1/2 cups Equal Sugar Lite
• 2 tablespoons cornstarch
• 1 cup light nonfat vanilla yogurt (i used strawberry yogurt)
• 6 tablespoons stick butter
• 1/4 cup 2% low-fat milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

• Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
• Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
• Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
• Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes.
• Carefully remove cake from pan and cool completely on wire rack.

Nutrition

Serving: 16g | Calories: 54.2kcal | Carbohydrates: 1.2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38.2mg | Sodium: 41.1mg | Sugar: 0.3g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.