Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
26 Mins
Total Time
1 Hour 26 Mins
Yield
Serves 16 (serving size: 1 slice)

Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh mint leaves.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.

Step 3

Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and salt. Combine sour cream and milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.

Step 4

Spoon batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.

Step 5

Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Strain through a sieve over a bowl; discard solids. Drizzle glaze over cake.

Step 6

Variation Double-Chocolate Swirl Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake. Serves 16 (serving size: 1 slice) CALORIES 311; FAT 7g (sat 8g); SODIUM 124mg

Ratings & Reviews

Wow! Just Wow!

vickierigsby
March 24, 2015
I'm going to need to hide this cake before I eat ALL of it myself.

3Boys4Me77's Review

3Boys4Me77
June 09, 2014
I liked this recipe a lot. My only critique is that mine came out a little darker than I would've liked with cooking it 55 minutes. Next time I probably would check it for doneness at 45 and again at 50 minutes.

iCookFor4's Review

daneanp
April 06, 2014
N/A

Sushma51's Review

Sushma51
October 29, 2013
Can I use only all purpose flour for this cake? Where I live I don't get the pastry flour.

daneanp's Review

JElenniss
June 17, 2013
Excellent. Worth the time and effort. Served it for Father's Day and it was a hit!

vickierigsby's Review

KristiB
May 02, 2013
The pound cake itself is outstanding. The sauce is incredible as well. Together, OMG! I did not strain/remove the strawberries from the sauce. I bought my strawberries from the farmers market and they are crazy good. I liked having them in the glaze. Making this again!

JElenniss's Review

iCookFor4
April 19, 2013
Our family loved this cake. We did not filter the strawberry chunks out of the glaze. It was delicious!