Strawberry Swirl Pound Cake
Throwback Thursday! This is perfect timing: BERRY SEASON IS FAST APPROACHING! I’ve been stocking up on all sorts of sale items this week at the grocery: cheap strawberries and cheap avocados! My guacamole consumption at the moment is obscene. In a wonderful way. AS IS MY STRAWBERRY SWIRL POUNDCAKE INTAKE! Oh man. I actually need help — anyone in PDX want some pound cake? I have most of this one in the freezer now, to prevent me from eating all of it in one sitting! Oof.
This is a post from way-back-when, so the rest of the post is from the original! Enjoy! xo
ingredients
3 1/4 cups sifted AP or cake flour
1/4 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
2 1/2 cups sugar
6 large eggs
2 tsp of vanilla extract
1 cup sour cream
2 cups strawberries
1 Tbsp brown sugar
1-2 cups powdered sugar, sifted
instructions
- Preheat the oven to 325 F and prepare two 8″ loaf pans with butter and flour.
- Combine the flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
- For full instructions please see : thekitchenpaper.com
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