Strawberry Pound Cake

This cake is moist.

Strawberry Pound Cake
(adapted from Tide and Thyme 

1 cup butter, softened
2 cups sugar
3 eggs
1 lemon
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups strawberries, diced
1/4 cup flour
1/3 cup buttermilk
1 tsp vanilla extract

In large bowl, combine flour, baking soda, baking powder, and salt. Set aside.

In another bowl, whip butter and sugar until fluffy, about a minute. Add in eggs until fully incorporated. Add zest from lemon and juice from one half. Stir into mixture until combined.

On stove over medium-low heat, combine diced strawberries, flour, buttermilk, and vanilla extract. Use whisk to mash strawberries as they warm and soften, until mixture is heated to a simmer and only slightly lumpy. Set compote aside to cool.

Add wet mixture to flour mixture a cup at a time, stirring with spoon until just combined between additions. Add in cooled strawberry compote mixture, stirring until smooth.

Pour batter into bundt pan. Bake at 325 degrees for 1 hour. Let cool 10 minutes before removing from pan.

To decorate, top with strawberry quarters and drizzle with basic powdered sugar icing. Serve within 24 hours for best taste and texture.