Description
This Strawberry Lemon Pound Cake is a delightful and moist dessert that combines the fresh flavors of ripe strawberries and zesty lemon. Perfectly tender with a sweet lemon glaze, this pound cake is ideal for spring and summer gatherings or as a sweet treat any time of year.
Ingredients
Scale
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
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to ensure the cake does not stick.
- Flour the Strawberries: Chop the fresh strawberries and lightly toss them in a small amount of flour. This helps prevent them from sinking to the bottom of the cake batter.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy; this should take about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure a smooth batter.
- Add Lemon Flavor: Stir in the lemon zest and lemon juice to infuse the batter with fresh lemon flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients and mix until just combined; avoid overmixing to keep the cake tender.
- Fold in Strawberries: Gently fold the floured strawberries into the batter, taking care not to break up the fruit too much.
- Transfer and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
- Prepare and Drizzle Glaze: Mix the powdered sugar with lemon juice until smooth to make the glaze. Drizzle the glaze evenly over the cooled cake for a sweet, citrusy finish.
Notes
- Ensure eggs are at room temperature to create a better batter consistency.
- Tossing strawberries with flour prevents them from sinking during baking.
- Do not overmix the batter to keep the pound cake tender and light.
- Allow the cake to cool completely before glazing to avoid melting the sugar glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
