STRAWBERRY POUND CAKE
▢ 1 cup butter, unsalted – room temperature
▢ 8 ounces cream cheese, room temperature
▢ 3 cups sugar
▢ 6 eggs, room temperature
▢ ⅓ cup sour cream, room temperature
▢ 1 ½ teaspoons vanilla
▢ 2 packets unsweetened strawberry Kool Aid, the kind you add sugar to
▢ 3 cups flour
▢ ⅛ teaspoon salt
Preheat the oven to 325F.
Grease a bundt pan thoroughly and then dust with flour.
Pour out excess flour, tapping the pan lightly to get the as much out as possible.
Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
Add the sugar and continue to beat until blended.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the Kool Aid mix, vanilla, and the sour cream and blend.
Add the flour and salt.
Mix just until blended and smooth.
Spoon into bundt pan and smooth top.
Bake for 1 hour and 30 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean. Start checking at 1 hour 15 minutes.
Allow to cool for 10 minutes in the pan.
Remove from pan and drizzle with a glaze or let cool and dust with confectioner’s sugar.
Cool completely before slicing.
Can you use strawberry Jello?
You can. It works in a similar way to the Kool Aid but I didn’t like the texture as much.
Expert tip: make this into two strawberry loaf cakes. Add the batter into two prepared 9-inch loaf pans and bake at 350F for about 45 to 50 minutes, or until a toothpick comes out clean.
You can make this cake a day or two in advance – or even freeze it for longer storage.
Pound cakes are usually best the second day.
If you are making this into wedding cake rounds the baking time will depend on the size of each pan. Bake at 350F and start checking after 25 minutes – unless it’s a 6-inch layer or smaller.
I like this cake just dusted with powdered sugar but you can make a delicious glaze with the cream cheese icing from my cinnamon rolls. Add a little milk or cream to get the exact texture you like.
Be careful not to over mix the batter or you’ll run the risk of the cake being tough.
Baking the cake at 325F is what helps it to have that dense, melt in your mouth texture. It will need between 1 hour 15 minutes and 1 hour 30 minutes to bake. It’s baked in a slow oven for a long time but the resulting cake will knock your socks off.