Delight in a luscious strawberry pound cake infused with the unique flavors of fresh tarragon and topped with a creamy strawberry glaze. It's a harmonious blend of sweet and herbaceous, making it perfect for dessert or even brunch!
Ingredients:
For the Strawberry Pound Cake:
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup full-fat, room temperature plain Greek yogurt (or sour cream)
- 1¼ cups granulated sugar
- 10 tablespoons unsalted butter, room temperature (or use ½ cup plus 2 tablespoons vegetable or canola oil)
- Zest of 1 lemon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, washed, dried, and chopped
- ¼ cup fresh tarragon leaves, finely chopped (should equal 2½ to 3 teaspoons once chopped)
For the Strawberry Cream Cheese Glaze:
- 1 ounce full-fat brick-style cream cheese, room temperature
- 2 tablespoons fresh strawberries, finely chopped or mashed
- ¾ cup sifted powdered sugar
- ½ teaspoon vanilla extract
- ½ tablespoon milk or lemon juice (adjust for consistency)
Instructions:
- For the Strawberry Pound Cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing an overhang on two sides. Grease the parchment paper as well.
- Prepare the strawberries by washing, drying, and removing the tops and inner white core. Chop and set aside.
- Wash and dry the tarragon leaves. Discard any stems and finely chop the leaves. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate large mixing bowl, combine the sugar, butter, and lemon zest. Use your fingertips to rub the sugar and zest together, releasing the lemon's essential oils. Use an electric mixer to beat until well combined.
- Beat in the eggs, Greek yogurt (or sour cream), and vanilla extract.
- Toss the chopped strawberries in 1 tablespoon of the dry ingredients. Carefully fold the remaining dry ingredients into the wet mixture. Stir in the coated strawberries and tarragon.
- Transfer the batter to the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15 minutes. Afterwards, use the parchment overhangs to lift the cake out and allow it to cool completely on the rack.
- For the Strawberry Cream Cheese Glaze:
- If the cream cheese isn't room temperature, microwave it briefly until slightly softened.
- Beat together the cream cheese and strawberries with an electric mixer until smooth.
- Mix in the vanilla extract and powdered sugar. Adjust consistency with milk or lemon juice as needed.
- Once the cake has completely cooled, spread or drizzle the glaze over the top.
Notes:
- For an alternative topping, make a simple lemon icing by mixing 1/2 cup plus 2 tablespoons powdered sugar with 1 and 1/2 tablespoons lemon juice. Adjust for consistency as needed.
- Store the cake in an airtight container at room temperature for up to 4 days.
Enjoy this elegant and flavorful cake as a perfect end to a meal or with afternoon tea!
