Strawberry Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or bundt pan.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Prepare Wet Ingredients:
In a large mixing bowl, whisk together the sugar, Greek yogurt, vegetable oil, eggs, and almond extract until smooth and well combined.

Combine the Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix the batter.

Bake the Cake:
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Strawberry Glaze (Optional):
While the cake is cooling, prepare the glaze. In a small bowl, mix together the pureed strawberries, powdered sugar, and lemon juice. Stir until smooth.

Serve:
Once the cake has cooled, drizzle the strawberry glaze over the top. Slice and serve. Enjoy the moist, flavorful strawberry pound cake!

Serving and Storage Tips:

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