Strawberry Lemon Pound Cake Recipe

If you are craving a dessert that bursts with fresh, zesty flavors and a moist, tender crumb, this Strawberry Lemon Pound Cake Recipe is going to steal your heart. Imagine slices of golden pound cake dotted with juicy bits of strawberry and infused with the vibrant zing of lemon zest and juice. It’s the perfect balance of sweet and tart, making every bite irresistible whether you’re serving it for afternoon tea or a delightful finish to dinner. This cake’s tender texture and refreshing flavors make it a beloved classic that you’ll want to return to again and again.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building the cake’s delicate texture, vivid flavor, and delightful color. From the soft butter that ensures richness to the fresh strawberries that add pops of juicy sweetness, everything is simple but essential.

• 1 ½ cups all-purpose flour: Provides the perfect structure for a tender crumb.
• 1 cup granulated sugar: Sweetens the cake and helps achieve that lovely golden color.
• ½ cup unsalted butter, softened: Adds richness, moisture, and a buttery flavor you’ll adore.
• 3 large eggs, at room temperature: Bind the ingredients together while contributing to the cake’s lightness.
• 1 cup fresh strawberries, chopped: Adds bursts of natural sweetness and a fresh, fruity texture.
• 2 tablespoons lemon zest: Packs a fragrant citrus punch that brightens the entire cake.
• ¼ cup lemon juice: Enhances that zesty flavor and adds a subtle tang.
• 1 teaspoon baking powder: Helps the cake rise perfectly for a soft, airy crumb.
• ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 cup powdered sugar (for glaze): Creates a sweet, tangy glaze that crowns the cake beautifully.

How to Make Strawberry Lemon Pound Cake Recipe

Step 1: Prepare your oven and pan

Start by preheating your oven to 350°F (175°C) and greasing a loaf pan. This initial step ensures your cake will bake evenly and release easily once done, setting you up for a perfectly shaped pound cake.

Step 2: Flour the strawberries

Gently chop the fresh strawberries and toss them lightly in flour. This little trick prevents them from sinking to the bottom during baking so that the strawberries are wonderfully distributed throughout your cake.

Step 3: Cream butter and sugar

Using a mixer, cream together the softened butter and granulated sugar until the mixture is fluffy and pale, about 3 to 5 minutes. This process locks air into the batter, giving your pound cake a light and tender texture.

Step 4: Add eggs one at a time

Next, add the eggs individually, mixing well after each addition. This helps maintain the smooth batter consistency and prevents curdling – a vital step for that melt-in-your-mouth crumb.

Step 5: Stir in lemon zest and juice

Now is the moment to pour in the lemon zest and fresh lemon juice. These ingredients inject a lively, sunny flavor that perfectly complements the sweet strawberries.

Step 6: Combine dry ingredients and mix

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the batter. This keeps the pound cake tender and soft.

Step 7: Fold in the strawberries

Carefully fold the floured strawberries into the batter, distributing them evenly without breaking them up. This gentle folding preserves the fruit’s shape and juicy texture in the final cake.

Step 8: Pour batter and smooth

Transfer the batter to your prepared loaf pan, smoothing the top to ensure even baking and a beautiful finish.

Step 9: Bake to perfection

Bake the cake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon be fragrant with the irresistible aroma of fresh strawberries and bright lemon.

Step 10: Cool the cake

Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. This helps the cake set properly and makes it easier to glaze.

Step 11: Glaze and finish

Mix powdered sugar with lemon juice until smooth to create a luscious glaze. Drizzle it over the cooled cake, adding a shiny, tangy coat that makes every bite even more special.

How to Serve Strawberry Lemon Pound Cake Recipe

Garnishes

To brighten up your Strawberry Lemon Pound Cake Recipe, consider topping slices with fresh strawberry halves or thin lemon slices for an eye-catching presentation. A sprinkle of finely chopped mint also adds a refreshing herbal note that pairs beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a light contrast, serve alongside a simple green salad with vinaigrette for an unforgettable brunch atmosphere.

Creative Ways to Present

Try slicing the pound cake and arranging it in individual dessert glasses layered with lemon curd and whipped cream for a classy parfait version. Or serve warm with a drizzle of honey and toasted almonds to delight your guests with texture and flavor.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the Strawberry Lemon Pound Cake Recipe tightly in plastic wrap or foil and store it at room temperature. It stays fresh for up to 3 days, making it a great make-ahead option for gatherings.

Freezing

If you want to keep it longer, slice the cake and freeze the portions individually in airtight containers or freezer bags. This makes it easy to enjoy a slice whenever the craving strikes without sacrificing quality.

Reheating

To bring back that fresh-from-the-oven warmth, reheat slices gently in the microwave for 15 to 20 seconds or in a low oven for a few minutes. Add a little extra glaze or fresh strawberries to refresh the vibrant flavors.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if fresh are not available. Just make sure to thaw and drain them well before tossing in flour to reduce extra moisture in the batter.

What can I substitute for lemon juice in the recipe?

If you don’t have fresh lemon juice, you can use bottled lemon juice or even lime juice for a different but still delightful citrus twist. Adjust the amount slightly based on your taste preferences.

How do I prevent strawberries from sinking?

Tossing chopped strawberries lightly in flour before folding them into the batter helps suspend them evenly throughout the cake instead of sinking to the bottom during baking.

Is this recipe suitable for baking in a different pan?

While a loaf pan works perfectly for this recipe, you can use a bundt pan or a square cake pan. Just watch the baking time and check doneness with a toothpick early to avoid overbaking.

Can I make this cake dairy-free?

To make this cake dairy-free, try substituting the butter with a quality vegan butter or coconut oil, and ensure any other ingredients like your powdered sugar glaze are free of dairy as well.

Final Thoughts

This Strawberry Lemon Pound Cake Recipe is a joyous celebration of fresh, vibrant flavors wrapped in a moist, buttery cake. Its simplicity and stunning results make it a must-try for anyone who loves classic desserts with a bright twist. I’m sure once you bake it, it will become one of your all-time favorites to share with friends and family, bringing smiles and happy tastes all around.

Print