Glazed Pound Cake with Strawberries and Pistachios
Glazed pound cake with strawberries and pistachios. Moist, tender pound cake with a hint of vanilla. Baked until golden, cooled, and frosted with vanilla glaze. Glaze topped with strawberry slices and pistachio pieces. Perfect for snacking or dessert.
Ingredients
Pound Cake
- 225 grams all-purpose flour (1-3/4 cups)
- 3 grams fine sea salt (1/2 teaspoon)
- 225 grams unsalted butter (1 cup OR 2 sticks), room temperature
- 300 grams sugar (1-1/2 cups)
- 150 grams egg (3 large)
- 5 grams vanilla bean paste (1 teaspoon)
- 60 grams whole milk (1/4 cup)
Vanilla Glaze
- 125 grams powdered sugar (1 cup)
- 5 grams pure vanilla extract (1 teaspoon)
- 15 to 30 grams whole milk (1 to 2 tablespoons)
Garnish
- 1 cup strawberry slices (about 10 large strawberries)
- 35 grams roughly chopped pistachio pieces (1/4 cup)
Instructions
Pound Cake
- Preheat oven to 350 degrees F.
- Butter and flour a deep 9 × 5-inch bread loaf pan.
- Add all-purpose flour and fine sea salt to small mixing bowl. Whisk to combine. Set aside.
- Add butter to stand mixer. Beat on medium for 3 minutes.
- Add sugar 1/2 cup at a time. Beat on medium 1 minute after each addition.
- Add eggs 1 at a time. Beat on low until incorporated.
- Add vanilla bean paste. Beat on low until incorporated.
- Add 1/2 flour mixture. Beat on low just long enough to incorporate. Add milk. Beat on low just long enough to incorporate. Add remaining flour. Beat on low just long enough to incorporate. Do not over mix.
- Transfer cake batter to prepared pan. Bake 75 minutes in preheated oven. Cool cake for 15 to 20 minutes before removing from loaf pan.
Vanilla Glaze
- Sift powdered sugar into small mixing bowl. Add vanilla extract. Stir to combine. Add 1 tablespoon milk. Stir to combine. Add additional milk a teaspoon at a time to desired consistency.
- Spread glaze over top of pound cake with small spatula. Allow glaze to set until firm, at least an hour.
Garnish
- Top glaze with strawberry slices and pistachio pieces.
Notes
Store in airtight container at room temperature.