Easy and Flavor-filled Strawberry Pound Cake Using Cake Mix
Servings: 12
Ingredients
For the cake
- 1 box pound cake mix (16 ounces)
- 1 package strawberry instant pudding mix (3 ounces)
- 4 large eggs room temperature
- 1 cup Greek yogurt or double cream yogurt (250 ml)
- 1/3 cup canola or sunflower oil (83 ml)
- 1 tsp vanilla extract (5 ml)
For the glaze
- 1/2 cup salted butter, softened (4 ounces)
- 3 cups powdered sugar, sifted (13.8 ounces)
- 1/3-1/2 cup milk (83 - 125 ml)
- 1 tsp lemon juice (5 ml)
- Fresh strawberries to garnish quartered or sliced
- Fresh mint leaves to garnish
Instructions
- Preheat your oven to 350°F and place the oven rack in the middle. Then, line a bundt cake pan with non-stick cooking spray. Alternatively, you can brush the cake with some melted butter and lightly dust it with cake flour.
- In a large mixing bowl, sift together the pound cake mix and the instant pudding - this is just to remove any lumps and not to help aerate the mixture. Then, in a medium mixing bowl, whisk together the large eggs, yogurt, oil, and vanilla extract. Add the liquid ingredients to the dry ingredients and whisk them together until they are fully combined. This will be a relatively thick mixture!
- Pour the thick cake batter into the lined bundt cake and bake it for roughly 45 minutes or until a toothpick comes out clean and the cake is beautifully golden brown. Then, once the cake has fully baked, remove it from the oven and allow it to completely cool down.
- While your strawberry pound cake is cooling, make the delicious lemony glaze. Cream the softened butter until it becomes light and fluffy. Then, add the sifted powdered sugar and whisk until you get a smooth paste. Slowly adjust the consistency of the glaze, starting by only adding 1/3 cup milk and lemon juice.
- Only when the cake has completely cooled can you pour the glaze over the strawberry pound cake. The thick glaze will create a beautiful dripping effect. Finally, garnish the top with some freshly cut strawberries and mint leaves.
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