Description
A rich and buttery pound cake infused with malted milk and fresh strawberry reduction for a nostalgic summer flavor.
Ingredients
3 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
1 cup heavy cream
1 cup reduced strawberry puree
2 teaspoons vanilla bean paste
Instructions
Step 1: Preheat oven to 325°F and grease a 10-inch Bundt pan thoroughly.
Step 2: Whisk the dry ingredients (flour, malt powder, baking powder, salt) in a medium bowl.
Step 3: Cream the butter and sugar for 5 minutes until light and fluffy.
Step 4: Incorporate eggs one at a time, beating well after each.
Step 5: Alternately add dry ingredients and heavy cream on low speed.
Step 6: Fold in the strawberry puree and vanilla.
Step 7: Bake for 65-75 minutes and cool in the pan for 15 minutes before inverting.
Notes
Ensure the strawberry puree is cooled before adding to the batter to avoid melting the creamed butter.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
