Fresh Strawberry Pound Cake Vintage Kitchen Notes Instructions. preheat the oven to 350°f 180°c. butter or spray a 9x4 inch (10x24 cm) loaf pan, and, if you want, add a strip of parchment paper to cover the bottom and two shorter sides. wash, dry and hull the strawberries, and chop them into bite sizes. Wash, hull, and cut the strawberries into pieces. place in a medium saucepan and add the lemon juice, orange juice, and sugar. stir to mix. cook over medium heat until it starts to bubble, stirring a few times. meanwhile, completely dissolve the cornstarch in a small bowl with the water.
Strawberry Pound Cake Vintage Kitchen Notes Instructions. wash, hull, and cut the strawberries into pieces. put half a pound of strawberry pieces in a medium saucepan and add ¼ cup brown sugar, 2 tablespoons lemon juice, and 2 tablespoons water. cook until it breaks into a boil and foams, stirring occasionally. Place the strawberries in a food processor fitted with a blade attachment. process until the strawberries are completely broken up and puréed. measure out 1 cup of purée for the cake and set aside an additional ¼ cup of purée for the glaze. discard the remaining purée or save it for another use. Bake the cake at 350°f for 60 65 minutes, until a toothpick or small knife inserted into the center comes out with just a few crumbs clinging to it. you're looking for an internal temperature of 209°f. let the strawberry pound cake cool in the pan on a cooling rack for about 15 20 minutes. Preheat the oven to 350°f (180°c), or 160°c for a fan oven. line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper. in a medium bowl, add the flour, cornstarch, baking powder, and salt and whisk to combine; set aside. in a bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
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