DON'T MISS THIS FRESH STRAWBERRY POUND CAKE RECIPE

INGREDIENTS
For The Cake

• 1 pint fresh strawberries (note: you will need more strawberries for the glaze as well)
• 1 cup unsalted butter room temperature
• 3 cups granulated sugar
• 5 large Simply Nature Grade A Organic Cage Free Brown Eggs room temperature
• 3 cups all-purpose flour sifted
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 tsp strawberry extract optional
• 1/2 tsp red food coloring optional

For The Glaze

• 2 tsp fresh strawberry puree you will need a few more strawberries for this
• 2 cups Baker’s Corner Powdered Sugar
• 1 tsp vanilla extract
• 1 tsp pure lemon juice or lime juice

INSTRUCTIONS

1. Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth.
2. Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
3. Next preheat oven to 325 degrees and prepare a 12 inch Bundt pan with nonstick method of your choosing.
4. In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
5. Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.