Strawberry Milkshake Pound Cake
This Strawberry Milkshake Pound Cake is rich, buttery, and packed with nostalgic strawberry milkshake flavor. Perfect for any occasion, it's easy to make and even easier to love!
Equipment
- Mixing bowls
- Electric mixer
- Loaf or Bundt Pan
- Oven
Ingredients
- 3 cups all-purpose flour for structure
- 2 cups granulated sugar for sweetness
- 1 cup unsalted butter softened, for a rich texture
- 1/2 cup whole milk adds moisture
- 1/2 cup strawberry milkshake mix for a nostalgic strawberry flavor
- 5 large eggs adds richness and structure
- 1 teaspoon vanilla extract enhances flavor
- 1/2 teaspoon baking powder for a slight lift
- 1/4 teaspoon salt balances sweetness
- red food coloring optional, for a vibrant pink hue
- powdered sugar optional, for dusting
Instructions
- Preheat oven to 325°F and grease a loaf or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk and strawberry milkshake mix. Mix until just combined.
- If using, stir in a few drops of red food coloring for a pink hue.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
For extra strawberry flavor, swirl in a tablespoon of strawberry jam before baking. This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream!