Strawberry Pound Cake Recipe

• 1 1/2 cups (about 7 1/2 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup (about 7 ounces) sugar
• 2 eggs plus 1 egg yolk
• 1 teaspoon vanilla
• 1/4 cup milk
• 3 tablespoons heavy cream
• 2 cups diced strawberries

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
3. Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.

flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, milk, heavy cream, strawberries

Taken from www.seriouseats.com/recipes/2013/04/strawberry-vanilla-pound-cake-recipe.html (may not work)