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Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 35 mins
Cake
 250 g Unsalted Butter
 2 cups Plain Flour
 ½ cup Almond Meal
 3 tsp Baking Powder
 1 tsp Salt
 1 ½ cups Raw Caster Sugar
 1 Lemon, finely grated zest & juice for glaze
 125 ml Thick Greek Yoghurt
 5 Large Eggs
 ¼ cup Light-Flavoured Oil (light olive, grapeseed or rice bran oil)
 250 g Fresh Queensland Strawberries, finely chopped
Glaze
 1 cup Sifted Icing Sugar
 12 tbsp liquid – try a mix of strawberry syrup, passionfruit and lemon juice
1

Preheat oven to 175 degrees C (fan-forced).

2

Grease and line 1.5 litre loaf tin. Sift dry ingredients together, mixing to combine.

3

Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.

4

Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).

5

Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes.

6

The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.

7

To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cooled cake.

Ingredients

Cake
 250 g Unsalted Butter
 2 cups Plain Flour
 ½ cup Almond Meal
 3 tsp Baking Powder
 1 tsp Salt
 1 ½ cups Raw Caster Sugar
 1 Lemon, finely grated zest & juice for glaze
 125 ml Thick Greek Yoghurt
 5 Large Eggs
 ¼ cup Light-Flavoured Oil (light olive, grapeseed or rice bran oil)
 250 g Fresh Queensland Strawberries, finely chopped
Glaze
 1 cup Sifted Icing Sugar
 12 tbsp liquid – try a mix of strawberry syrup, passionfruit and lemon juice

Directions

1

Preheat oven to 175 degrees C (fan-forced).

2

Grease and line 1.5 litre loaf tin. Sift dry ingredients together, mixing to combine.

3

Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.

4

Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).

5

Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes.

6

The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.

7

To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cooled cake.

Strawberry Pound Cake

This super moist yet dense cake is perfect to serve as an indulgent dessert covered in creamy custard or just sliced with a cuppa!

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Recipe developed by Sarah deNardi

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