Strawberry pound cake
This sweet cake features strawberries, which are rich in both vitamin C and folate to optimise your immune system.
- 250g unsalted butter, softened
- 2 cups plain flour
- ½ cup almond meal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups raw caster sugar
- 1 lemon, finely grated zest & juice for glaze
- 125ml thick Greek yoghurt
- 5 large eggs
- ¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
- 250g fresh Queensland strawberries, finely chopped
- 1 cup sifted icing mixture
- 2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice
- Preheat oven to 175 degrees C (fan-forced). Grease and line 1.5 litre loaf tin.
- Sift dry ingredients together, mixing to combine.
- Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
- 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).
- Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. 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.
- To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.
- The plain flour and almond meal can be substituted with 2 ½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour.
- The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake.