So, About This Pound Cake (And a Little Ramble)

Honestly, if cake could talk, this one would just sit down beside you, pour a cup of tea, and ask about your day. Pound Cake with strawberry icing is kind of comfort in a loaf pan—at least that’s what my nan used to say. I’ve made this for birthdays, lazy Sundays when an afternoon nap called my name, and, okay, once at midnight because I’d forgotten to bake for the book club. (Still better than store-bought!) Oh, quick thing—I once tried using my hands instead of a mixer “for the rustic experience.” Don’t. Just, don’t. Anyway, this is the one the kids ask for and the one I sneak slices of when no one’s watching…

Why You’ll Love This Pound Cake (Or at Least, Why I Do)

I make this when the weather turns warm but you still want a little something with your coffee, or when strawberries are just too good to ignore at the market. My family goes crazy for this because it’s buttery without being heavy, and that strawberry icing? I’ve caught my spouse eating it straight from the bowl with a spoon (guilty as charged, too—try not to judge). If you’ve ever struggled with icing sliding off or feeling gritty, I feel you—the struggle is real—but this one is apparently “just right,” according to my fussy aunt. I’ll take that as a win.

What You’ll Need (With a Few Honorable Mentions)

1 cup (225g) unsalted butter, room temp — salted ish okay in a pinch (less salt later)
2 cups granulated sugar – I use regular white, but my friend Hilary swears by vanilla sugar, if you can find it
4 large eggs (honestly, I’ve used 3 when low, just slightly less rich)
3 cups all-purpose flour (no need to be fancy, store brand does the trick)
1/2 teaspoon baking powder (Grandma insisted on Clabber Girl—any works, really)
1/2 teaspoon salt (but skip if you used salted butter…sometimes I forget and it tastes fine, but you’ll notice if you’re picky)
1 cup whole milk (I have even used oat milk—nobody noticed…so there’s that)
2 teaspoons vanilla extract (or a generous splash, no judgement)
For the icing: 1/2 cup fresh strawberries, hulled and quartered
1 1/2 cups powdered sugar (icing sugar; I’ve sifted it maybe once in my life)
1 tablespoon lemon juice (if you like a little zing; skip if you don’t)

How to Make It (With Honest Play-by-Play)

First off, preheat your oven to 325°F (160°C). Grease a loaf pan (or two small ones if, like me, yours always go missing). Lining with parchment is nice, but not vital.
Cream the butter and sugar together in a big bowl—hand mixer or stand mixer saves your arm, but I’ve also used a basic wooden spoon when I was feeling old-school (took longer, arms sore, cake still good).
Beat in the eggs one at a time. Don’t panic if it looks a little curdled; magically, it works itself out after the flour goes in.
In a separate bowl, whisk together flour, baking powder, and salt. (I always forget the salt at this stage—but who needs more salt, right?)
Now, add the dry ingredients to the wet in three parts, alternating with splashes of milk. If you start and finish with flour, supposedly the texture is better—I heard that on a cooking show once.
Mix in the vanilla. Try not to overmix; sometimes I lose track chatting and the cake is a bit dense, but not tragic.
Pour the batter into your prepared pan. Smooth out the top. Tap it on the counter a couple of times to knock out big air bubbles—or just skip, as I sometimes do when impatient.
Bake for about 60-75 minutes. I’d start checking at 60; sometimes mine’s done sooner, sometimes it takes a bit more. A skewer or toothpick should come out with just a crumb or two, not wet batter.
Let it cool in the pan for 15 minutes. (This is when I wander off, forget, and come back twenty minutes later—no catastrophe thus far.) Then flip onto a rack to cool completely.
For the icing: In a food processor, blend strawberries until smooth-ish. If you don’t have a processor, just mash with a fork really, really well. Stir in powdered sugar and lemon juice until it’s pourable but not runny. Taste and add more lemon if you want extra tang. I usually lick the spoon at this point, so fair warning.
Once the cake is cool, pour or spoon the icing over the top. Let it drip down the sides—looks homemade, tastes fantastic.
Leave to set for about 15 minutes (or until you can’t wait any longer in my case), then slice and enjoy!

You Might Want to Know… (Little Notes)

The cake sometimes cracks on top—no big deal. I once tried to “fix” it with extra icing and made things much stickier. Still delicious though.
If your strawberries are a bit tart, up the sugar in the icing by a couple tablespoons (learned that the hard way one time I bought bargain berries).
Actually, I think this pound cake tastes even better the next day, if you can somehow resist devouring it fresh.

If You Want to Mix It Up… (Some Variations and Fails)

Swapped out the strawberries for raspberries. Good, but the seeds drove me nuts, so maybe strain it if you’re fussy.
Lemon zest in the batter—nice, springy twist.
I tried a chocolate icing once. Looked pretty weird with yellow cake, but my son loved it (kids are strange!).

Do You Really Need All That Equipment?

Honestly, a mixer is handy—but I’ve baked this with just a bowl, a whisk, and an old fork. Parchment is nice for mess-free removal, but just grease the pan really well if you don’t have any. Don’t let fancy gear stop you.

How to Store It (If It Lasts That Long)

Keep leftovers (ha!) covered at room temp for up to three days. The fridge makes it a bit firmer, but still good—my daughter eats it cold right from the fridge. Truthfully, this rarely lasts more than a day here because everyone nicks a piece every time they pass by the kitchen. Freezes well, too—slice it first for easy snacking.

How I Serve Mine (But You Do You)

Coffee or tea is a must. My uncle swears by a scoop of vanilla ice cream on warm pound cake (and who am I to argue with that wisdom?). For birthdays, I plop on a few extra strawberries—sometimes, if we’re feeling proper posh, a sprig of mint.

My Best Pro Tips (A.K.A Lessons From Cake Disasters)

Patience with cooling: I once iced it too soon and the icing slithered off like it was running for a bus. Wait until it’s cool—I promise, it’s worth it.
Sift the powdered sugar for icing if you’ve got the energy; otherwise, expect a few little lumps. I just think it’s rustic. That’s my story and I’m sticking to it.

Questions I’ve Actually Been Asked (No, Really!)

Can I use frozen strawberries for the icing? Sure thing! Just thaw them and drain a bit of the juice or the icing gets runny—learned that one the hard way.

What if I don’t have a loaf pan? Use a bundt or even a deep round cake tin. The timing can shift, so check early and often.

Why is it called “pound cake?” The classic recipe used a pound each of butter, sugar, eggs, and flour. I’m not sure I want to eat that much cake at once, so we compromise. Modern life, right?

Can I make this gluten-free? I’ve tried with Bob’s Red Mill gluten-free blend—turns out a bit crumblier but tastes fine. Wouldn’t win any prizes, but hey, at least nobody’s left out.

So, that’s about it—I’ve probably missed something, but you know how to find me. Just don’t tell my kids where I hid the last slice.

Pound Cake with Strawberry Icing