Strawberry-Moscato Pound Cake
"Of course you can leave the glaze off entirely. Or just use one or the other. Or use wine in your glaze. This is just how I made mine this time. Chances are I'll make it differently the next time, so please have fun with it and make it your own! I'm not providing a recipe for the strawberry puree, because you'll really just want to make it to taste. My procedure and ingredient list for it are up there in the post, though. Promise...."
INGREDIENTS
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12 oz unsalted butter at cool room temperature (I used organic, and I can definitely taste the difference)
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18 oz granulated sugar (I used an organic sugar, so it wasn't Dead White)
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1 very gently rounded teaspoon fine sea salt
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5 eggs at room temperature, beaten with a fork
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13 oz cake flour
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1 teaspoon baking powder
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heavy pinch of baking soda
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7 oz strawberry-moscato puree
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3 oz moscato
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4 oz strawberries, diced (optional)
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1½ cups 10x powdered sugar
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enough strawberry moscato puree to make a thick glaze
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pinch of salt
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1 cup 10x powdered sugar
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enough lemon juice to make a thickish-but-thinner-than-the-strawberry-one glaze
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pinch of salt
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