A simple pound cake loaf full of chopped, fragrant strawberries.
2 sticks butter, at room temperature
1 1/3 cups sugar
3 eggs, at room temperature
3 egg yolks, at room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups diced strawberries (about 1/4-inch cubes)
1/4 teaspoon table salt
1 1/2 cups cake flour
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 1/2-inch loaf pan, then line with two strips of parchment paper, perpendicular to each other to cover the inside surface of the pan. Set aside.
In a stand mixer, beat the butter for a few seconds until smooth, then on medium high speed, slowly pour in sugar and beat until very light in color and fluffy. This could take up to 5 minutes. Scrape the bottom of the bowl as needed.
In a large Pyrex measuring cup with a spout, whisk together the eggs, egg yolks, vanilla and almond extract. With mixer on, drizzle the egg mixture in slowly, and mix until well combined, scraping the bottom of the bowl as needed. Mix in the salt.
Remove the bowl from the mixer and fold in the strawberries.
Put 1/2 cup of the flour into a wire sieve or sifter and sift over the batter, then fold in carefully with a spatula. Repeat with another 1/2 cup, then the final 1/2 cup of flour.
Scrape the batter into the prepared pan, and smooth the top of the batter.
Bake for 70-90 minutes or until a toothpick inserted into a few spots in the center of the cake comes out clean. Remove to wire rack and cool for about 10 minutes. Using parchment to remove, lift the cake out of the pan and place on the rack to finish cooling.
The inspiration for this cake was a Master Recipe for Classic Pound Cake in The Best Recipe, a cookbook from the editors of Cook’s Illustrated.
This cake may be doubled and baked in a large Bundt pan. Baking time should be similar to the loaf cake.