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Strawberry Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 50 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A moist and flavorful Strawberry Lemon Pound Cake featuring fresh strawberries and zesty lemon. This classic loaf cake is kissed with a tangy lemon glaze, perfect for an afternoon treat or dessert.

Ingredients

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup fresh strawberries, chopped
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
  2. Prepare Strawberries: Chop the fresh strawberries and toss them lightly in a small amount of flour. This helps prevent them from sinking during baking.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure everything is fully incorporated.
  5. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice to infuse the batter with fresh citrus flavor.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
  7. Fold in Strawberries: Gently fold the floured strawberries into the batter to evenly distribute them without breaking them apart.
  8. Fill Pan and Smooth: Pour the batter into the prepared loaf pan and smooth the surface to ensure even baking.
  9. Bake the Cake: Bake the cake for 55-65 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Prepare and Apply Glaze: Mix the powdered sugar with lemon juice to create a smooth glaze. Drizzle the glaze over the cooled cake for a tangy finish.

Notes

  • Tossing strawberries in flour prevents them from sinking to the bottom of the cake.
  • Make sure eggs are at room temperature for better batter consistency.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • The glaze adds a nice fresh lemon flavor and extra sweetness, but you can adjust the amount of lemon juice to taste.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://slsrecipes.com/strawberry-lemon-pound-cake-recipe/