Pistachio Lemon Strawberry Pound Cake Recipe
This strawberry pound cake recipe is bursting with the fresh flavors of lemon and strawberry, is easy to make and absolutely gorgeous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiagrown.org.
Cooking tools:
- Stand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cutting board
- Chef's knife
- Grater
- Whisk
- Spatula
- Saucepan
- Loaf pan
- Oven
- Cake tester
- Cooling rack
- Plate
- Fine-mesh sieve
- Colander
- Wooden spoon
- Parchment paper
- Plastic wrap
- Zip-top bag
- Airtight container
- Kitchen timer
Ingredients
- 1 1/2 cups all-purpose flour (9 ounces/ 270g, plus more for coating the pan)
- 1 1/4 tsp baking powder (1 teaspoon at elevation)
- 1 tsp kosher salt
- 1 1/2 sticks unsalted butter at room temperature (plus more for coating the pan)
- 1 cup unrefined granulated sugar (6 ounces/170g)
- 2 vanilla beans split lengthwise (scraped, and seeds reserved (or 1 TBSP pure vanilla extract))
- 3 large eggs (6 ounces/170g at room temperature)
- macerated strawberries (*see recipe)
- 1 ounce pistachios (or 28g, roughly chopped for garnish)
- 12 ounces fresh (or 340g, ripe strawberries, cleaned and small dice)
- 1 TBSP fresh lemon juice
- 1 TBSP granulated sugar
- Zest of 2 lemons
- Pinch of salt
- 1 cup powdered sugar, sifted (6 ounces/170g)
- 2 TBSP reserved macerated strawberry juice
- Dash of vanilla extract
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