Strawberry and Vanilla Pound Cake

Preheat the oven to 160 C/325 F and grease a 2 pound loaf tin then line it with parchment paper. Set aside.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy. This will take 2-3 minutes on medium-high speed. Add in the eggs and vanilla extract and mix until well incorporated.

Place the flour, baking powder and strawberries into a medium sized bowl and stir until the strawberries are coated in flour. This will stop them from sinking to the bottom of the cake.

Add the sour cream and flour mixtures into the butter mixture and mix on low until well combined and smooth.

Pour the batter into the prepared loaf tin and place in the oven. Bake for 70-75 minutes, until risen, golden and a skewer inserted into the centre comes out clean.

Remove pan from oven and set on a rack. Leave cake to completely cool in the tin.

Once cooled, remove cake from the tin and make the glaze. Place the sugar and 1 tablespoon of water into a small bowl and mix until smooth. Add in the vanilla extract and another tablespoon of water if required. Mix until smooth and then pour over the pound cake.

Cake will keep in an airtight container at room temperature for 2 days or in the fridge for 4 days.