Indulge in the Ultimate Fresh Strawberry Pound Cake with Luscious Glaze
Prepare to be enchanted by this exquisite Fresh Strawberry Pound Cake, a recipe that truly celebrates the vibrant flavor of ripe, juicy berries. Each slice reveals a perfectly moist, lightly dense crumb, generously studded with sweet strawberries, and crowned with a delightful pink strawberry glaze. This isn’t just a cake; it’s a testament to simple elegance and incredible taste, offering everything you could desire in a fruity quick bread – a tender texture, balanced sweetness, and a burst of fresh fruit in every bite.
Why This Fresh Strawberry Pound Cake Recipe is a Must-Try
This strawberry pound cake stands out as a truly exceptional and deliciously moist quick bread, boasting a crumb so tender it’s sure to make you swoon. Imagine: a rich, buttery cake base, generously dotted with plump, vibrant fresh strawberries, all finished with a glossy, sweet strawberry glaze. It’s an absolute dream, and frankly, I can’t imagine a world where this cake doesn’t exist to brighten our days.
When those beautiful, ripe strawberries are gracing your kitchen counter, they’re practically begging to be transformed into something spectacular. While strawberry muffins or a strawberry bundt cake are always fantastic choices, this pound cake offers a unique richness and depth that truly highlights the berries. This recipe works because it strikes the perfect balance between the dense, satisfying texture expected of a pound cake and the light, fruity essence of fresh strawberries. The secret lies in using room-temperature ingredients for optimal emulsification, and the careful creaming of butter and sugar, which creates a lofty, airy structure that belies its name. The addition of sour cream further contributes to the cake’s incredible moisture and tender crumb, making every bite an unforgettable experience. It’s the ideal way to enjoy the seasonal bounty of fresh, ripe strawberries, transforming them into a show-stopping dessert that’s perfect for any occasion.
Essential Ingredients for Your Homemade Strawberry Pound Cake
To create this magnificent strawberry pound cake and its luscious glaze, you’ll need a selection of fresh, high-quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the end of this post, here’s a quick overview of the key components:
For the Pound Cake:
- All-purpose flour: Provides the structure for the cake.
- Baking powder: Our leavening agent for a beautiful rise.
- Salt: Balances the sweetness and enhances flavors.
- Granulated sugar: For sweetness and helps with browning.
- Unsalted butter: Contributes richness, moisture, and aids in tenderizing the crumb.
- Large egg + egg yolk: Adds moisture, richness, and binds the ingredients.
- Full-fat sour cream: A secret weapon for an incredibly moist and tender texture.
- Vanilla extract: For classic, aromatic flavor.
- Fresh diced strawberries: The star of the show, delivering natural sweetness and juiciness.
- Freshly squeezed lemon juice: Brightens the flavor of the strawberries and helps prevent them from sinking.
For the Strawberry Glaze:
- Diced strawberries: To create a vibrant, natural strawberry juice.
- Granulated sugar: Helps draw out the juices from the strawberries.
- Freshly squeezed lemon juice: Adds a zesty counterpoint to the sweetness.
- Powdered sugar: Forms the base for a smooth, pourable glaze.
Gathering these ingredients ensures you’re well-equipped to bake a truly unforgettable strawberry pound cake.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role can elevate your baking game. Here’s a closer look at what goes into our Fresh Strawberry Pound Cake and how you can optimize your choices:
- STRAWBERRIES: A standard 1-pound container of strawberries will provide you with more than enough berries for both the cake batter and the glaze. For the absolute best flavor and visual appeal, always opt for ripe, bright red strawberries with fresh green caps. These berries are at their peak sweetness and juiciness. This recipe is an exceptional way to utilize a bountiful harvest of freshly picked berries from your garden or a local farm stand. When preparing, remember to gently wash and hull them before dicing. While fresh berries are highly recommended for this recipe, using frozen strawberries is generally not advised for the cake batter itself. Frozen berries release too much water as they thaw, which can significantly alter the cake’s texture, leading to a “gluey” or overly dense result, as detailed in our FAQ.
- BUTTER & SUGAR: Use unsalted butter, softened to room temperature. This is crucial for proper creaming with the granulated sugar, a step that incorporates air into the batter, contributing to the pound cake’s signature texture and rise. For the best results, do not rush this step. The sugar provides sweetness and helps with moisture retention.
- EGGS: One large egg and one egg yolk are used. Ensure these are also at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform batter. The extra yolk adds richness and helps create a more tender crumb.
- SOUR CREAM: Full-fat sour cream is a game-changer for moisture and tenderness in this pound cake. Its acidity also helps activate the baking powder, contributing to the cake’s lift. Again, room temperature is key for seamless incorporation. If you don’t have sour cream, plain full-fat Greek yogurt can be a decent substitute, though it might result in a slightly tangier flavor.
- FLOUR, BAKING POWDER & SALT: Use all-purpose flour for the main structure. Baking powder is the leavening agent that gives the cake its lift, while salt balances the sweetness and enhances the overall flavor profile. Precisely measuring your dry ingredients is important for consistency.
- VANILLA & LEMON JUICE: Pure vanilla extract adds a warm, classic aroma. Freshly squeezed lemon juice is used in both the cake (to coat the strawberries and prevent sinking) and the glaze, providing a bright, refreshing counterpoint to the sweetness of the berries and sugar.
Expert Tips for the Perfect Strawberry Pound Cake
- Room Temperature Ingredients are Non-Negotiable: This is arguably the most critical tip. Ensure all your cold ingredients, such as butter, eggs, and sour cream, are at room temperature. Cold ingredients don’t emulsify properly with the other ingredients, leading to a lumpy batter and a cake that won’t have the desired smooth texture and consistent rise. Plan ahead and take them out of the refrigerator at least an hour before you begin baking.
- Master the Creaming Method: The proper beating of the sugar and softened butter is paramount. Beat them on high speed for a full five minutes until the mixture is very pale and fluffy. This process, known as creaming, incorporates air into the butter, which is essential for giving your pound cake its signature light texture and impressive rise. While five minutes may seem like a long time, don’t cut it short – your patience will be rewarded with a superior cake.
- Prevent Over-Browning: Pound cakes can sometimes brown quickly on top, especially with longer bake times. Check the cake halfway through baking (around 30-35 minutes). If the top is getting too dark, loosely tent a piece of aluminum foil over the pound cake for the remainder of the bake time. This will protect the top from burning while allowing the interior to cook through evenly.
- Achieve Perfect Glaze Consistency: The strawberry glaze should have a consistency similar to thick toothpaste or a pourable yet substantial syrup. It should be thick enough to cling to the cake and hold a beautiful drip without running straight off the sides. If your glaze is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add a tiny bit more strawberry or lemon juice (a quarter teaspoon at a time) until you reach the desired pourable, yet thick, consistency.
- Don’t Overmix the Batter: Once you’ve added the dry ingredients to the wet, mix only until just combined. Overmixing flour develops the gluten too much, which can result in a tough, dry pound cake rather than one with a tender crumb. A few lumps are perfectly acceptable.
- Coat Your Strawberries: Tossing your diced strawberries in a small amount of flour before folding them into the batter helps prevent them from sinking to the bottom of the pan during baking. The flour creates a protective layer that helps the berries suspend evenly throughout the cake.
Step-by-Step Guide: Crafting Your Delicious Strawberry Pound Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe for the perfect Fresh Strawberry Pound Cake. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom of the page.
- Preheat your oven to 350°F (175°C). Prepare a 9 x 5-inch metal loaf pan by thoroughly greasing it, then lining the bottom and sides with parchment paper, leaving an overhang to easily lift the cake out later.
- In a medium-sized bowl, whisk together the dry ingredients: the measured all-purpose flour, baking powder, and salt. Whisk well to ensure they are evenly distributed, then set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the granulated sugar and softened unsalted butter. Beat on high speed for a full five minutes until the mixture becomes very pale in color and fluffy. This vigorous creaming step incorporates air, which is essential for a light and tender pound cake.
- Add the large egg and the additional egg yolk to the creamed butter and sugar mixture. Mix on low speed until just combined, being careful not to overbeat the eggs, which can lead to a collapsed cake.
- Next, add half of the sour cream and all of the vanilla extract. Mix again on low speed until these wet ingredients are just incorporated into the batter.
- Begin incorporating the dry ingredients. Add 1 cup of the flour mixture to the wet batter and mix until just combined. Repeat this process by adding the remaining sour cream, mixing until just combined, followed by another 1 cup of the flour mixture, mixing after each addition until just incorporated. Finish by adding the last portion of flour mixture, mixing briefly until no streaks of dry flour remain. Be careful not to overmix at this stage.
- In a separate bowl, add 2 teaspoons of freshly squeezed lemon juice to the 1 ½ cups of diced fresh strawberries and toss gently to coat them evenly. Let the strawberries stand for 2 minutes to allow the lemon juice to work its magic. Then, transfer these lemon-coated strawberries to the remaining ¼ cup of flour mixture and stir until they are well coated. This step helps prevent the strawberries from sinking during baking.
- Gently fold 1 cup of the flour-coated strawberries into the prepared cake batter using a soft silicone spatula. Fold just until the strawberries are evenly distributed throughout the batter.
- Transfer approximately three-quarters of the strawberry-infused batter to your prepared loaf pan. Spread it evenly, then sprinkle the remaining flour-coated strawberries directly over this layer of batter. This layering technique helps ensure berries are well distributed throughout the finished cake.
- Carefully spread the remaining pound cake batter over the layer of strawberries, making sure to gently push it into all the corners of the pan and smooth the top surface. This fully encases the berries, allowing them to bake beautifully within the cake.
- Bake for 60-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely tent aluminum foil over the pan for the remainder of the baking time.
- Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 1 hour. This allows the cake to set properly and prevents it from crumbling when removed.
Crafting the Irresistible Strawberry Glaze
No strawberry pound cake is complete without a vibrant, sweet glaze to enhance its flavor and visual appeal. Here’s how to make the perfect pink strawberry glaze:
- In a small bowl, combine 1 cup of diced strawberries with 2 tablespoons of granulated sugar. Gently stir and allow the mixture to sit for at least 10 minutes. This resting time helps the sugar draw out the natural juices from the strawberries, creating a more flavorful base for your glaze.
- Once the juices have accumulated, place the sugared strawberries (along with all their juices) into a fine mesh sieve. Set the sieve over a clean bowl to collect the vibrant strawberry juice. You will need exactly 3 tablespoons of this intensely flavored strawberry juice for the glaze. If you find you don’t have enough juice, use a spoon or a muddler to gently press down on the strawberries in the sieve to extract more liquid.
- Transfer the precisely measured 3 tablespoons of strawberry juice to a measuring cup or another pourable bowl. Stir in the remaining 3 tablespoons of lemon juice and gradually whisk in the powdered sugar until the mixture is completely smooth and thick. The ideal consistency is similar to thick toothpaste – it should hold a beautiful drip down the sides of the cake without immediately running off. If the glaze is too runny, add powdered sugar in 1-teaspoon increments. If it’s too thick, add a tiny bit more strawberry or lemon juice, ¼ teaspoon at a time, until you reach your desired pourable consistency.
- Once the pound cake has cooled for at least an hour, carefully remove it from the loaf pan by lifting the parchment paper. Place the cooled cake on a wire rack, which should be set over a baking sheet or a piece of parchment paper to catch any glaze drips. Slowly and evenly pour the prepared strawberry glaze over the top of the pound cake, allowing it to artfully drip down the sides for a beautiful presentation.
- Allow the glaze to set for at least 15-20 minutes at room temperature before slicing and serving your magnificent strawberry pound cake. This ensures the glaze hardens slightly, preventing a sticky mess when cutting.
Frequently Asked Questions & Expert Tips for Success
While fresh strawberries offer the best results for this recipe, you can technically use frozen strawberries for the glaze if absolutely necessary, but they should ideally be thawed and drained very well to concentrate their flavor. However, for the pound cake batter itself, it is highly recommended to stick with fresh berries. Frozen berries contain a significant amount of water that, when thawed and baked, can release excess moisture into the batter, resulting in a cake with a ‘gluey’ or overly dense and unappealing texture. Fresh, ripe strawberries are key to achieving the tender crumb and perfect consistency of this delightful pound cake.
For pound cakes, a metal pan is generally recommended over glass or ceramic. Metal pans conduct heat more efficiently and evenly, which is crucial for achieving a good rise and a perfectly golden-brown crust on your pound cake. Glass and ceramic pans tend to heat up more slowly and retain heat longer, which can sometimes lead to uneven baking and a less desirable texture or crust. Therefore, sticking to a metal loaf pan will give you the best structural integrity and overall bake for your strawberry pound cake.
There are a few common culprits behind a collapsed pound cake. One frequent issue is over-whipping the eggs or mixing the batter too vigorously after the flour has been added. Over-whipping eggs can incorporate too much air, which then deflates during baking, causing the cake to sink. Mix eggs only until just combined. Similarly, overmixing the flour develops gluten excessively, leading to a tough structure that can’t support the cake’s rise. Another reason for collapse can be inconsistent oven temperature or opening the oven door too often during baking, which causes sudden temperature drops. Ensure your oven temperature is accurate (using an oven thermometer is helpful!) and try to keep the door closed until the final stages of baking.
To maintain the freshness and moisture of your strawberry pound cake, store it in an air-tight container at room temperature for 2-3 days. If you prefer to keep it longer or live in a very warm climate, you can store it in the refrigerator for up to 5-6 days. When refrigerating, ensure it’s well-wrapped in plastic wrap or placed in a sealed container to prevent it from drying out or absorbing other odors from your fridge. Always allow refrigerated cake to come to room temperature for the best flavor and texture before serving.
Yes, absolutely! Strawberry pound cake freezes beautifully, making it an excellent make-ahead dessert. If you plan on freezing it, I highly recommend waiting to apply the glaze until after the cake has thawed. This prevents the glaze from getting smushed or becoming watery when wrapped and frozen. To freeze, ensure the pound cake is completely cooled. Then, wrap it tightly a few times in plastic wrap, followed by a layer of aluminum foil, or place it in a gallon-sized freezer bag, expelling as much air as possible. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw the frozen pound cake at room temperature for several hours or overnight before glazing and serving.
For the best results with pound cake, a light-colored metal loaf pan is generally preferred. Metal conducts heat evenly, promoting a good rise and a golden-brown crust. Darker pans can sometimes lead to over-browning on the outside before the inside is fully cooked. A 9×5-inch pan is standard for this recipe, ensuring the correct baking time and cake height. Always grease and line your pan with parchment paper for easy removal.
Delightful Ways to Serve Your Strawberry Pound Cake
Once your exquisite Strawberry Pound Cake has cooled and its vibrant glaze has set, it’s time for the best part: enjoying it! Simply slice and serve, baby – that’s truly all there is to it. This cake is divine both with and without its luscious glazed top. If you prefer a more understated sweetness, you can even skip the glaze altogether and opt for a delicate dusting of powdered sugar instead. The beauty of this pound cake lies in its versatility.
Enjoy a generous slice alongside a steaming cup of coffee or your favorite tea for a perfect morning indulgence or a cozy afternoon break. It also makes for an elegant mid-day snack that feels like a special treat. For a truly decadent dessert experience, serve a slice warm with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even some extra fresh berries on the side. The contrast of temperatures and textures will create an unforgettable experience. Whether it’s for a casual family gathering, a festive occasion, or just a quiet moment to yourself, this strawberry pound cake is sure to impress and satisfy with its fresh, fruity flavor and wonderfully tender crumb.
More Irresistible Strawberry Recipes to Try
If you’re a fan of fresh strawberries like we are, you’ll love exploring these other delicious recipes:
- Strawberry Lasagna: A no-bake, layered dessert that’s light, creamy, and bursting with strawberry flavor.
- Strawberry Slab Pie: Perfect for feeding a crowd, this large-format pie features a sweet strawberry filling and a flaky crust.
- Strawberry Icebox Cake: An effortless, chilled dessert made with layers of cookies, cream, and fresh strawberries.
- Strawberry Shortcake Trifle: A stunning dessert with layers of cake, whipped cream, and fresh berries, ideal for special occasions.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Strawberry Pound Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Pound Cake
- 2 ¼ cups all purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened at room temperature
- 1 large egg + 1 egg yolk, at room temperature
- ½ cup full fat sour cream at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups diced fresh strawberries
- 2 teaspoons lemon juice freshly squeezed
Strawberry Glaze
- 1 cup diced strawberries
- 2 Tablespoons granulated sugar
- 3 Tablespoons lemon juice freshly squeezed
- 2 ⅔ cups powdered sugar
Things You’ll Need
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9×5 loaf pan metal
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Stand mixer or hand mixer
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Fine mesh strainer
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Wire cooling rack
Before You Begin
- A 1-pound container of strawberries will provide you with more than the needed amount of strawberries for this recipe. Choose ripe, bright red strawberries with fresh green caps for the best flavor.
- Make sure all your ingredients are at room temperature. This is crucial for achieving the perfect texture.
- Fresh strawberries work best in this recipe for the cake batter. Frozen berries contain too much water and will result in a gluey-textured pound cake.
- For optimal heat conduction and a better rise, it is highly recommended to use a metal loaf pan over glass or ceramic.
- When creaming butter and sugar, beat them on high speed for a full five minutes until pale and fluffy. This step incorporates essential air into the batter for a tender crumb.
- Avoid overmixing the batter once the flour is added. Mix only until just combined to prevent a tough cake.
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch metal loaf pan and line the bottom and sides with parchment paper, allowing some overhang.
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In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and softened butter. Beat on high speed for five minutes until the mixture is very pale in color and fluffy.
TIP – This creaming step is crucial. The extended beating aerates the butter and sugar, contributing significantly to the cake’s light texture and good rise.
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Add the large egg and the egg yolk and mix on low speed until just combined. Avoid overmixing.
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Add half of the sour cream and all of the vanilla extract. Mix until just combined.
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Add 1 cup of the flour mixture and mix until just combined. Repeat the process by adding the remaining sour cream and then the next 1 cup of flour mixture, mixing after each addition until just incorporated. Finish with the last portion of flour, mixing briefly.
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In a separate bowl, add 2 teaspoons of lemon juice to the 1 ½ cups of diced strawberries and toss to coat. Let the strawberries stand for 2 minutes to draw out juices, then transfer them to the remaining ¼ cup flour mixture. Stir until the strawberries are well coated; this prevents sinking.
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Gently fold 1 cup of the coated strawberries into the cake batter using a soft silicone spatula until evenly distributed.
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Transfer three-quarters of the batter to the prepared loaf pan and spread evenly. Sprinkle the remaining coated strawberries over this batter layer.
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Spread the remaining batter over the strawberries, ensuring it reaches all corners and smoothing the top surface.
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Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
TIP – Check halfway through baking. If the top is browning too much, loosely tent aluminum foil over the pound cake for the remainder of the bake to prevent burning.
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Remove the loaf pan from the oven and let it cool on a wire rack for 1 hour before attempting to remove it.
To Make the Glaze
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Add 1 cup of diced strawberries to a small bowl and sprinkle with 2 tablespoons of granulated sugar. Allow the strawberries to sit for 10 minutes to draw out their natural juices.
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Place the sugared strawberries (along with their accumulated juices) in a fine mesh sieve set over a bowl to collect the juice. You will need exactly 3 tablespoons of strawberry juice. If you don’t have enough, gently muddle the strawberries in the sieve to extract more.
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Transfer the 3 tablespoons of strawberry juice to a measuring cup (or other pourable bowl) and stir in the 3 tablespoons of lemon juice and the powdered sugar until it is smooth and thick.
TIP – The strawberry glaze should have the consistency of thick toothpaste – it needs to be substantial enough to hold a drip without running straight down the sides of the cake. Adjust with more powdered sugar for thickness or tiny amounts of juice for a thinner consistency.
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Once the pound cake has cooled for at least an hour, remove the parchment paper and place the cake on a wire rack set over a baking sheet to catch any drips. Slowly pour the prepared glaze over the top of the pound cake, letting it beautifully cascade down the sides.
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Allow the glaze to set for about 15-20 minutes before slicing and serving your delicious strawberry pound cake.
Storage and Freezing Instructions
- Storage: Store your strawberry pound cake in an air-tight container or wrapped well with plastic wrap. It will keep well at room temperature for 2-3 days, or you can extend its freshness in the refrigerator for 5-6 days. For best flavor and texture, allow refrigerated cake to come to room temperature before serving.
- Freezing: This pound cake is freezer-friendly! If you plan on freezing it, I recommend holding off on applying the glaze. This prevents the glaze from being smushed or becoming watery upon thawing. To freeze, ensure the fully cooled pound cake is wrapped a few times tightly in plastic wrap, followed by a layer of aluminum foil (or place it in a gallon-sized freezer bag). It can be stored in the freezer for up to 3 months. Thaw at room temperature for several hours or overnight before adding the glaze and serving.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.