Strawberry Pound Cake - Bundt Cake

Bake time: 31-36 minutes 

Ingredients: 

For the Cake:

* 1 + 1/4cups + 2tbsp Cake Flour 

* 1cup Granulated Sugar  

* 3/4tsp Baking Powder 

* 1/4tsp Baking Soda 

* 1/2tsp Salt 

* 1/2cup Unsalted Butter, cooler than room temperature but not iced

* 1/2cup Sour Cream 

* 1/4cup Milk 

* 1tbsp Oil 

* 1/2tbsp Vanilla Extract  

* 2tbsp Strawberry Puree (approximately 3 Strawberries)

* 1 Egg + 1 Egg white at room temperature 

For the Topping:

* 6 Strawberries, chopped up

* 1/4cup Confectioners Sugar 

* 1tbsp Lemon Juice 

* 4 Strawberries, sliced 

Directions:

1. Preheat oven to 325degrees F. Grease a 6" or 8" Bundt cake pan with baking spray.  

2. Combine the flour (sifted), baking powder, baking soda, salt and sugar in a bowl, and whisk to mix. Set aside. 

3. Combine the sour cream, milk, oil, vanilla, strawberry puree and eggs in another bowl, and whisk to combine. Use an electric hand whisk.   

4. Place the flour mixture in the bowl of a stand mixer with paddle attachment, and add the butter cut into small squares, into the bowl, and mix until the butter coats the flour mixture. It will become a crumbly mixture. 

5. Pour in a third of the liquid mixture at a time into the flour mixture, mixing in-between additions. Do not over mix. Scrape the sides and bottom of the bowl as needed in-between mixing. 

6. Transfer the batter to the prepared bundt cake pan (do not over fill - fill 2/3full only). Bake at 325degrees for 31-36 minutes. Baking times will vary depending on your oven temperatures. The cake is done if you are able to press the top of the cake gently, and it springs back. 

Note: You may have batter left over and mini cupcakes can be made from left over batter. 

7. Once cake is ready, leave it in the pan on a wire rack to cool for 15-20 minutes; invert on to wire rack when cool enough. 

8. Once the cake has cooled for 20 minutes, drizzle the strawberry drizzle over it, letting the drizzle soak into the cake. Leave to cool more. To make the drizzle, puree the strawberries that were chopped up, with the sugar and lemon juice. Whisk well to make the drizzle. If the consistency feels too thick (the drizzle needs to soak into the cake), add another tablespoon of lemon juice. 

9. When you are ready to serve, you can decorate with the sliced strawberries and dust with some confectioners sugar.  

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