Paula Deen's Strawberry Pound Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit. Ingredients:
1 cup butter, softened |
2 cups sugar |
5 large eggs |
1/2 teaspoon strawberry extract |
1/2 teaspoon vanilla extract |
2 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1/2 cup sour cream |
3/4 cup chopped fresh strawberries |
1 cup powdered sugar |
2 tablespoons milk |
1 drop red food coloring |
Directions:
1. Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2 ) loaf pans.
2. Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
3. In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
4. Sweet Pink Glaze:.
5. 1 c powdered sugar.
6. 2 tbsps milk.
7. 1 drop red food coloring.
8. In a small bowl, combine all ingredients, stirring until smooth.
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