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–+ servings
Sliced sweet strawberry pound cake topped with an icing.
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5 from 19 votes

Strawberry Pound Cake

This strawberry pound cake with its little pink swirl is sure to be a winner in your book!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Additional Time1 hour
Total Time2 hours 40 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 16 servings
Calories: 416kcal
Author: Laura

Equipment

Ingredients

  • 6 eggs
  • 3/4 cups unsalted butter softened
  • 3 cups granulated sugar
  • 8 ounces cream cheese softened
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 13 1/2 ounces strawberry glaze Marzetti Glaze

Glaze

  • 1 cup powdered sugar sifted to remove lumps
  • 3-4 TBSP heavy cream
  • 1 TBSP strawberry glaze from the packet listed above

Instructions

  • fill a bowl with warm water and put the eggs in it to warm up this makes them mix in easier
  • preheat the oven to 350°
  • grease and flour your bundt OR tube pan
  • beat the butter until it's soft, slowly beat in sugar
  • cream for 4-5 minutes until light and fluffy
  • beat in the cream cheese until fluffy
    Beat cream cheese and butter together.
  • add the eggs one by one mixing well after each addition, and scraping the bowl down after each egg
  • stir the flour and salt together
  • add one cup at a time and scrape the bowl down after each cup as well
  • stir in the vanilla
    Stir in the vanilla to the cake batter.
  • add half the batter to the prepared pan
  • dollop 1/2 cup of the glaze randomly over the cake batter by Tablespoons
    Add the strawberry glaze.
  • use a knife or spoon to swirl it into the cake
    Swirled glaze in a pound cake.
  • pour remaining batter over the swirl layer
    Full Bundt cake pan.
  • bake for 70-80 minutes or until a toothpick comes out clean
  • you can rotate the cake after 45 minutes if your oven is like that
  • once the cake is finished baking let it cool for 15-20 minutes on a wire rack right side up
  • then turn it over and take it out of the pan, this is where your fastidious greasing of the pan comes into play, it should slide right out of the pan
  • let it cool for another 45 minutes or so until cooled
  • make the glaze by whisking 3 TBSP of the cream and 1 TBSP of the strawberry glaze into the sifted powdered sugar
  • whisk until lump-free
  • use a knife and lightly go over the cake with the icing
  • and then pour the rest over the cake as desired

Nutrition

Serving: 1g | Calories: 416kcal | Carbohydrates: 65g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 194mg | Potassium: 81mg | Fiber: 2g | Sugar: 46g | Vitamin A: 498IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg