If you’re searching for a dessert that feels like a warm hug on a plate, then look no further than this delightful Strawberry Lemon Pound Cake Recipe. With the perfect balance of sweet, tangy, and buttery flavors, this cake is bursting with fresh strawberries and vibrant lemon zest that make every bite unforgettable. It’s moist, tender, and topped with a luscious lemon glaze that elevates this classic pound cake to a whole new level. Whether you’re serving it for a special brunch or a cozy afternoon treat, this recipe will quickly become a beloved favorite in your baking repertoire.

Strawberry Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering fresh and straightforward ingredients is the secret to making this Strawberry Lemon Pound Cake Recipe shine. Each element plays a crucial role: the butter and sugar create a tender crumb, the fresh strawberries bring juicy bursts of sweetness, and the lemon zest and juice provide a refreshing zing that brightens the entire cake.

1 ½ cups all-purpose flour: The foundation of your pound cake, offering structure and a tender crumb.
1 cup granulated sugar: Sweetens the cake and helps achieve that golden crust.
½ cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
3 large eggs, at room temperature: Essential for binding ingredients and leavening, giving the cake its perfect rise.
1 cup fresh strawberries, chopped: Bursting with natural sweetness and vibrant color.
2 tablespoons lemon zest: Infuses the cake with bright citrus aroma and zing.
¼ cup lemon juice: Enhances the lemon flavor and adds a subtle tang.
1 teaspoon baking powder: Gives the cake a light, airy crumb.
½ teaspoon salt: Balances sweetness and enhances flavor complexity.
1 cup powdered sugar (for glaze): Creates a silky, sweet glaze to finish the cake beautifully.

How to Make Strawberry Lemon Pound Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Greasing your loaf pan now ensures your cake will come out easily after baking. This simple step sets you up for success.

Step 2: Prepare the Strawberries

Chop the fresh strawberries into bite-sized pieces, then toss them lightly in a bit of flour. This little trick helps prevent the strawberries from sinking to the bottom of the cake while baking, keeping them perfectly distributed throughout.

Step 3: Cream Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into the batter, which is key for a tender texture. It usually takes about 3 to 5 minutes, so don’t rush this important step!

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. This helps to create a well-emulsified batter that will rise evenly as it bakes.

Step 5: Stir in the Lemon Flavors

Mix in the fresh lemon zest and lemon juice until combined. These bright ingredients give the cake its signature fresh and tangy notes that contrast beautifully with the sweet strawberries.

Step 6: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until everything is incorporated. Overmixing here can make the cake tough, so be gentle.

Step 7: Fold in the Strawberries

Carefully fold the floured strawberries into the batter. Folding rather than stirring keeps the fruit intact and prevents the batter from deflating, which helps maintain a light texture.

Step 8: Pour and Smooth Batter

Pour the batter evenly into your greased loaf pan and smooth the top with a spatula. A smooth surface will help your finished cake look just as lovely as it tastes.

Step 9: Bake Until Perfect

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on your cake in the last 10 minutes to avoid overbaking.

Step 10: Cool Before Glazing

Let the cake cool in the pan for about 10 minutes to let it set, then transfer to a wire rack to cool completely. This cooling time is essential before glazing, so the glaze doesn’t melt and run off.

Step 11: Make and Drizzle the Lemon Glaze

Whisk together powdered sugar and lemon juice until smooth to make a tangy, sweet glaze. Drizzle this over the cooled cake for an irresistible finishing touch that adds a glossy sheen and an extra punch of lemon flavor.

How to Serve Strawberry Lemon Pound Cake Recipe

Garnishes

A sprinkle of fresh mint leaves or a few halved strawberries on top beautifully complements the flavors and adds an inviting pop of color. You could also dust a little powdered sugar over the glaze for a touch of elegance.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as dessert. A light, fruity salad or fresh berries on the side make for an equally delightful, balanced treat during brunch.

Creative Ways to Present

For a charming presentation, slice the pound cake into thick pieces and serve on a pretty platter lined with edible flowers. You could also create a layered trifle using cake cubes, lemon curd, and strawberries for a fun twist on this classic recipe.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Strawberry Lemon Pound Cake Recipe tightly in plastic wrap or place it in an airtight container. Store it at room temperature if you plan to enjoy it within 2 days, or refrigerate it to keep it fresh for up to a week.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then a layer of aluminum foil before placing it in the freezer. When properly stored, it can keep up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

To bring the cake back to its freshly baked warmth, pop a slice into the microwave for 15 to 20 seconds or warm it gently in an oven at 300°F (150°C) for about 10 minutes. The glaze will soften and the flavors will become even more aromatic and inviting.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries definitely give the best texture and flavor in the Strawberry Lemon Pound Cake Recipe, you can use frozen strawberries if needed. Just make sure to thaw and drain them well to avoid adding extra moisture to the batter.

Is there a way to make this cake dairy-free?

Absolutely! You can substitute the unsalted butter with a dairy-free margarine or coconut oil. Just keep in mind that using coconut oil will add a subtle coconut flavor, which pairs nicely with lemon.

Can I make this cake gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free baking blend, you can enjoy this Strawberry Lemon Pound Cake Recipe without gluten. Be sure the blend you use contains xanthan gum or a similar binder for best results.

How do I know when the cake is fully baked?

The most reliable method is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If wet batter clings to it, the cake needs more time.

Can I add a different fruit instead of strawberries?

You sure can! Blueberries, raspberries, or even chopped peaches work wonderfully in this cake. Keep in mind that the baking time might vary slightly depending on the water content of the fruit you choose.

Final Thoughts

This Strawberry Lemon Pound Cake Recipe is truly a jewel in the crown of homemade desserts. It brings together the warmth of a classic pound cake with the bright cheeriness of fresh fruit and citrus. Whether you’re an experienced baker or just starting, this recipe is straightforward and rewarding. Don’t hesitate to give it a try — your taste buds will thank you, and so will everyone lucky enough to share a slice!