Strawberry Pound Cake

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If you love pound cake, this is an easy recipe that you can enjoy at home.

Pound cake and ice cream is a dessert that I've enjoyed since childhood, and now I make my own homemade pound cake and vegan ice cream.

This is one of my favorite pound cakes to make...

This recipe is not only delicious, but it's so easy to make that I often times let the kids help me. It's firm, yet fluffy and moist. Most people use sour cream for a moist pound cake, but I use something that I call my secret weapon since it's not part of a traditional recipe. This is one of my favorite pound cakes to make, and I hope you enjoy it as much as I do.

Strawberry Pound Cake

Here's what you'll need:

• 1 cup of unsalted butter at room temperature

• 1 cup of sugar

• 4 eggs

• 1 tsp of salt

• 2 tbsp of vanilla extract

• 4oz of apple sauce (I like using mango or pear favored)

• 1 1/2 cups of self rising flour

• Handful of freeze dried strawberries

Directions:

1. Preheat oven to 350°F and line your loaf pan with parchment paper or coat with butter and dust with flour.

2. Beat butter and sugar until fully incorporated. Then add eggs, salt, vanilla and apple sauce, and mix until incorporated.

3. Add sifted flour and mix well.

4. After flour is mixed in, add freeze dried strawberries and gently mix them in with a spatula.

5. Pour batter into pan and bake for 40-45 minutes or until the middle of your cake is done.

I use the OJelay Bread Pan with Lid. If you use this pan with the lid, your bake time will be reduced. So be sure to check the middle of the cake with a skewer to make sure it's done.