Strawberry Pound Loaf
This moist strawberry pound loaf is made using Hillfarm's incredible golden rapeseed oil and crammed with macerated vanilla strawberries.
Ingredients
For the macerated strawberries
- 150 g strawberries
- 1 tsp vanilla essence
- 1 tbsp caster sugar
- 1 tbsp self-raising flour
For the pound loaf
- 250 g self-raising flour
- 1 tsp baking powder
- Pinch fine sea salt
- 200 g caster sugar
- 3 large eggs
- 150 ml Extra Virgin Cold Pressed Rapeseed Oil
- 150 ml whole milk
- 1 tsp vanilla essence
For the icing
- 250 g icing sugar sifted
- A few tablespoons of water
- 50 g strawberries halved, to decorate
Instructions
For the macerated strawberries
- Begin by removing the heads from the strawberries and slicing them vertically into 2/3 slices. Then quarter and place in a bowl.
- Add the vanilla essence and sugar, then leave to macerate.
- Sprinkle the tablespoon of flour over the fruit right before you add to your cake batter.
For the pound loaf
- Preheat your oven to 170C / 340F, then grease and line a loaf tin with parchment paper.
- Sift the flour and baking powder into a large bowl, then add the salt and sugar. Mix to combine.
- In a separate bowl, whisk together the eggs, rapeseed oil, milk and vanilla essence until everything is well combined.
- Make a well in the dry ingredients and then pour in the wet ingredients. Use an electric whisk to beat everything together until there are no lumps and the mixture is smooth.
- Add your strawberries to the batter and mix in with a wooden spoon or spatula.
- Pour your batter into your cake tin and bake for 40-50 minutes. A skewer inserted into the centre should come out clean or with a few crumbs clinging to it. N.B. If the top of your cake is browning too quickly, place a sheet of silver foil over the top to prevent it burning while the rest of the cake cooks.
- Remove from the oven and leave to cool for 10 minutes in the tin before removing and placing on a wire rack to cool completely. Once cooled, peel of your parchment.
For the icing
- Make the icing by sifting your icing sugar into a large bowl.
- Add a tablespoon of water at a time, mixing after each addition to ensure your icing doesn't become too runny.
- When you're happy with the consistency (it should be thick, but pourable), generously pour over the top of your cake and top with the rest of the halved strawberries for decoration.
- Serve with freshly whipped cream.
Notes
I recommend using Hillfarm Extra Virgin Cold Pressed Rapeseed Oil in this recipe.