Strawberry Lemon Pound Cake Recipe

If you’re craving a dessert that perfectly balances sweet and tart, you’re in for a real treat with this Strawberry Lemon Pound Cake Recipe. This cake combines the juicy brightness of fresh strawberries with zesty lemon notes, all wrapped up in a moist, buttery pound cake. It’s the kind of recipe that feels like a warm hug in every bite, ideal for those moments when you want to impress guests or enjoy a special treat yourself. Trust me, once you bake this Strawberry Lemon Pound Cake Recipe, it’s going to become a beloved classic in your baking repertoire.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to nailing this recipe. Each one plays a vital role, from giving the cake its tender crumb to delivering bursts of vibrant flavor and color.

• All-purpose flour (1 ½ cups): The foundation for a beautifully soft but sturdy cake.
• Granulated sugar (1 cup): Provides sweetness and helps create a tender texture.
• Unsalted butter, softened (½ cup): Adds rich moisture and a creamy mouthfeel.
• Large eggs (3, at room temperature): Bind ingredients and give lift to your pound cake.
• Fresh strawberries, chopped (1 cup): Infuse each slice with juicy, fruity excitement.
• Lemon zest (2 tablespoons): Gives that essential bright, citrus aroma and flavor.
• Lemon juice (¼ cup): Adds tangy freshness and keeps the cake lively.
• Baking powder (1 teaspoon): Ensures a light, airy texture.
• Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
• Powdered sugar (1 cup, for glaze): Makes a glossy, tangy lemon glaze to top the cake perfectly.

How to Make Strawberry Lemon Pound Cake Recipe

Step 1: Prep Your Oven and Pan

Start by heating your oven to 350°F (175°C). Grease your loaf pan thoroughly so your cake will release effortlessly after baking. This little step makes all the difference in presentation and ease.

Step 2: Flour the Strawberries

Chop the fresh strawberries into bite-sized pieces and toss them lightly with a sprinkle of flour. This keeps them suspended evenly throughout the batter instead of sinking to the bottom—a simple trick for that perfect distribution of strawberry goodness.

Step 3: Cream Butter and Sugar

Beat the softened butter and granulated sugar together until the mixture is light and fluffy. This aerates the butter, creating a beautifully tender texture that your pound cake will thank you for.

Step 4: Incorporate Eggs One at a Time

Add each egg individually to the butter and sugar, mixing well after each addition. This meticulous mixing ensures a smooth batter and prevents any curdling—key for a silky crumb.

Step 5: Mix in Lemon Zest and Juice

Next, stir in the fresh lemon zest and juice. These ingredients brighten the entire cake with a fresh citrus punch that complements the sweet strawberries perfectly.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients to avoid overmixing—the goal is just to combine until smooth.

Step 7: Fold in the Strawberries

Gently fold in the floured chopped strawberries. Be delicate here to maintain the berries’ shape and prevent the batter from turning pink or watery.

Step 8: Bake the Cake

Pour the batter into your prepared loaf pan, smoothing the top for an even bake. Pop it in the oven and bake for 55-65 minutes, or until a toothpick inserted comes out clean. The aroma while it bakes promises pure happiness.

Step 9: Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, whisk powdered sugar and lemon juice into a glaze and drizzle over the cake for a shiny, tangy finish that will make your Strawberry Lemon Pound Cake Recipe truly irresistible.

How to Serve Strawberry Lemon Pound Cake Recipe

Garnishes

Add a sprinkle of powdered sugar or fresh lemon zest on top for a simple but elegant touch. Fresh strawberry slices or a handful of mint leaves can also brighten the presentation beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the citrus tang. A cup of hot tea or coffee completes the perfect afternoon treat.

Creative Ways to Present

Serve this pound cake in charming slices alongside a small berry compote or drizzle with a bit of homemade strawberry sauce for an elevated dessert worthy of any celebration. Wrapping individual slices in parchment and tying with twine makes for lovely gifting options.

Make Ahead and Storage

Storing Leftovers

Keep your strawberry lemon pound cake covered tightly at room temperature for up to 2 days to maintain freshness and moisture. After that, it’s best stored in the refrigerator.

Freezing

You can freeze the cake either whole or sliced. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

If you want to enjoy warm cake slices, simply microwave briefly for about 10-15 seconds or warm in a low oven wrapped in foil. This refreshes the cake without drying it out.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries. Just be sure to thaw and drain them thoroughly before folding them into the batter to avoid excess moisture.

Is there a substitute for lemon juice?

If you don’t have fresh lemon juice, bottled lemon juice works, although fresh is best for bright flavor. Alternatively, a splash of orange juice can add a different but delightful citrus twist.

How do I know when the cake is done baking?

The classic toothpick test is your best bet—insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just make sure it contains xanthan gum or a similar binding agent for best results.

What’s the best way to achieve a shiny glaze?

Mixing powdered sugar with fresh lemon juice until smooth gives a glossy glaze that sets nicely on the cake. Don’t add too much liquid at once—start small and add a little at a time to get the perfect consistency.

Final Thoughts

This Strawberry Lemon Pound Cake Recipe has quickly become one of my favorite go-to cakes whenever I want something both simple and stunning. The harmony of fruity sweetness and citrus zing in a buttery pound cake is utterly irresistible. I can’t wait for you to try it and share it with those you love. Happy baking!

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