Imagine the sunniest day, a pitcher of lemonade, and a bowl of ripe strawberries—now, picture all that joy wrapped up in a tender, buttery loaf. That’s exactly what you get with Strawberry Lemonade Pound Cake: a dreamy treat bursting with citrusy brightness and sweet berry bliss in every bite. This cake brings a beautiful swirl of pink and yellow, a punchy lemon glaze, and a fragrance that basically demands a gathering. Whether you’re baking for a picnic, a potluck, or just because, this crowd-pleaser bridges the gap between familiar comfort and eye-catching celebration.

Strawberry Lemonade Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple yet vital ingredients that make this Strawberry Lemonade Pound Cake so irresistible. Each one offers something essential—moisture, color, tang, or sweetness—making every slice taste like springtime, no matter the season.

All-purpose flour: Gives the pound cake its structure and that signature dense-yet-tender crumb.
Unsalted butter: The secret to a rich, moist base that’s full of classic pound cake flavor.
Granulated sugar: Sweetens the cake and helps create a golden exterior.
Eggs: Help bind everything together and add moisture and richness.
Fresh strawberries: Dice them small for juicy bursts of berry flavor and a pretty pop of pink throughout.
Lemon zest and juice: Packs in sunny, tart flavor that balances the sweetness and lifts the whole cake.
Whole milk or buttermilk: Makes the cake tender and keeps it perfectly moist.
Baking powder & salt: Just a bit, to give lift and balance the flavors.
Powdered sugar: Essential for a smooth, tangy glaze that crackles on top.

How to Make Strawberry Lemonade Pound Cake

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 350°F (175°C) and generously greasing a standard 9×5-inch loaf pan (or your favorite bundt pan for extra flair). This not only ensures easy release but also gives that signature pound cake crust. Quickly zest and juice your lemons, wash and dice the strawberries, and let your butter and eggs warm to room temperature—they blend much better that way for a smoother batter.

Step 2: Cream the Butter and Sugar

Using a mixer, combine the softened butter and granulated sugar on medium speed until the mixture is light and fluffy. This step sets the stage for a tender cake, so whip for a good 3-5 minutes. The air you beat in will help with the final rise, and the scent? Absolutely heavenly already.

Step 3: Add Eggs and Citrus

Crack in the eggs one by one, mixing well between each addition. Sprinkle in the lemon zest and pour in the lemon juice. This infuses the batter with a double hit of citrus—brightening the flavor and coloring with those lemony flecks.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt together. This not only prevents clumps but also ensures even distribution of those leavening agents, so every slice is perfectly risen and even-textured.

Step 5: Alternate Dry and Wet Ingredients

Beat the flour mixture into the wet ingredients in three parts, alternating with the milk (or buttermilk). Start and end with flour—this classic technique keeps your pound cake tender, not tough. Mix just until combined; overmixing is the enemy of a moist crumb!

Step 6: Fold in Strawberries

Gently fold in the diced strawberries using a spatula (tossing them first in a tablespoon of flour helps prevent them from sinking). You want to see pretty swirls and little pockets of pink—don’t overwork, or your streaks will disappear.

Step 7: Bake to Perfection

Spoon the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until golden and a toothpick emerges crumb-free from the center. Cool in the pan for 15 minutes before lifting out to a rack—now’s the time to inhale that strawberry-lemon aroma!

Step 8: Glaze the Cake

While the cake is still barely warm, whisk together powdered sugar and extra lemon juice for a thick, pourable glaze. Drizzle (or lavish) over the top and let it set until sugar-crackly and opaque. The glaze adds punchy lemon flavor and a pretty, glossy finish evocative of the best lemonade stand ever.

How to Serve Strawberry Lemonade Pound Cake

Garnishes

The beauty of Strawberry Lemonade Pound Cake is in its simplicity, but a few thoughtful garnishes take it over the top. Try a shower of fresh strawberry slices, a couple of lemon zest curls, or even edible flowers for a dash of elegance. A light dusting of powdered sugar turns everyday slices into something special for brunch or afternoon tea.

Side Dishes

This cake is delightful with a scoop of vanilla ice cream, a dollop of softly whipped cream, or a spoonful of lemon curd for extra tang. For a summer brunch, pair with fresh fruit salad or lightly sweetened Greek yogurt. The cake is flavor-packed but plays well with creamy, cool sides or anything with a citrusy punch.

Creative Ways to Present

Get playful! Try cutting the cake into cubes for a dessert skewer with berries and marshmallows. Layer slices with whipped cream and berries in individual parfait glasses for an eye-catching trifle. For a celebratory touch, bake the recipe in mini loaf pans for adorable, shareable gifts or party favors—little bursts of Strawberry Lemonade Pound Cake joy for everyone.

Make Ahead and Storage

Storing Leftovers

Wrap cooled pound cake tightly in plastic wrap or seal in an airtight container. It keeps well on the counter for up to three days, staying tender and moist. If your kitchen runs warm, opt for the fridge to extend its life and preserve those fresh strawberry bits.

Freezing

Strawberry Lemonade Pound Cake freezes beautifully! After the glaze sets, wrap individual slices or the whole loaf tightly in two layers of plastic wrap, followed by foil. Freeze for up to three months. Simply thaw overnight in the fridge or at room temperature before serving—your future self will thank you!

Reheating

If you want to warm a slice, a quick 10–15 seconds in the microwave revives the cake’s softness and brings the aroma of strawberries and lemon right back to life. For a crisp edge, toast slices in a toaster oven and spread with a touch of butter—completely irresistible.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well first, then pat dry. Tossing in flour before folding into the batter also helps avoid excess moisture and keep them evenly distributed.

What if I don’t have buttermilk—can I substitute?

No buttermilk? No problem. Use the same amount of whole milk with a tablespoon of lemon juice stirred in and let it sit for 5 minutes—it’ll be tangy enough for that classic texture.

How can I prevent the cake from sticking to the pan?

Grease thoroughly with butter and add a dusting of flour (or use a baking spray with flour added). Pay special attention to any nooks if using a bundt pan—this ensures your Strawberry Lemonade Pound Cake pops out easily and beautifully.

Is this recipe adaptable for cupcakes or mini loaves?

Definitely! Just fill your muffin or mini loaf tins about two-thirds full and reduce the baking time—start checking after 22–25 minutes for cupcakes, and around 30–35 minutes for mini loaves.

Can I make this ahead for a party?

Yes! Bake and glaze your Strawberry Lemonade Pound Cake up to a day ahead. The flavors tend to meld and improve, and the cake stays luscious when stored well-wrapped. Add any fresh garnishes right before serving for maximum impact.

Final Thoughts

I can’t wait for you to experience the sunshine and subtle sweetness of Strawberry Lemonade Pound Cake—one slice and you’ll see why it’s become a go-to treat for celebrations and ordinary days alike. Whip up a loaf, share a slice, and let the flavors bring a little happiness to your table!