If you’re searching for a truly showstopping bake that captures sunshine on a plate, this Strawberry Lemon Pound Cake is destined to become a favorite in your kitchen. Each slice bursts with vibrant lemon flavor and juicy fresh strawberries, wrapped inside a buttery, velvety crumb. Whether you’re celebrating berry season, hosting brunch, or just craving a pick-me-up, this cheerful dessert brings a bright pop of color and irresistible, tangy-sweet taste you’ll want to savor again and again!
Ingredients You’ll Need
Gathering the ingredients for Strawberry Lemon Pound Cake is refreshingly simple, but each component plays a crucial role in building those signature flavors and gorgeous, moist texture. Here’s what you’ll need, along with tips to help every element shine in your final bake.
- Unsalted butter (1 cup, softened): Creates a rich, tender crumb and ensures the cake stays perfectly moist—let it reach room temperature for easy creaming.
- Granulated sugar (1 3/4 cups): Gives classic pound cake sweetness and that golden crust.
- Large eggs (4): Bind the cake together and add richness for that signature dense-yet-supple pound cake feel.
- Fresh lemon juice (1/4 cup): Adds bright, zesty punch—freshly squeezed is a must for true lemon flavor.
- Lemon zest (1 tablespoon): Intensifies the citrusy aroma and brings an extra layer of sunshine.
- Vanilla extract (1 teaspoon): Balances the tangy lemon and heightens the overall warmth of the cake.
- All-purpose flour (2 1/2 cups): The structural backbone—measure with care for the best texture.
- Baking soda (1/2 teaspoon): Ensures the loaf rises just enough without becoming airy or dry.
- Salt (1/2 teaspoon): A pinch sharpens the sweet and citrus notes for well-rounded flavor.
- Sour cream (1/2 cup): Secret weapon for incredible moisture and tenderness, bringing irresistible melt-in-your-mouth results.
- Fresh strawberries (1 1/2 cups, chopped and tossed in 1 tablespoon flour): Juicy, tart, and beautifully pink—dusting with flour keeps them evenly suspended rather than sinking to the bottom.
- Powdered sugar (1 cup, for optional glaze): Delivers a silky, sweet finish.
- Lemon juice (1–2 tablespoons, for optional glaze): Brightens the glaze for an extra punch of citrus sparkle.
How to Make Strawberry Lemon Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan or your favorite bundt pan, and give it a thorough greasing and flouring to ensure your Strawberry Lemon Pound Cake releases beautifully without sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter together with the granulated sugar until the mixture is light and fluffy. This step is key for incorporating air and creating that irresistibly soft pound cake texture—don’t rush it!
Step 3: Add Eggs and Flavors
Crack in the eggs one at a time, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract. The kitchen will start to smell positively dreamy with all that citrus and vanilla mingling together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk your all-purpose flour, baking soda, and salt to evenly distribute the leavening and flavoring agents throughout the flour—no surprises in your final crumb!
Step 5: Bring Wet and Dry Ingredients Together
Now, gradually add the dry mixture to the wet batter, alternating with sour cream. Always begin and end with the flour mix. This helps maintain a smooth texture—don’t overmix, just blend until combined!
Step 6: Gently Fold in Strawberries
Take those fresh strawberries you’ve lightly tossed with flour and gently fold them into the batter. This little trick keeps the juicy berries from sinking, so you get strawberry goodness in every slice.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let your beautiful Strawberry Lemon Pound Cake cool in the pan for 15 minutes before transferring it to a wire rack to finish cooling.
Step 8: Add the Optional Lemon Glaze
If you’re feeling a touch indulgent (and who could blame you?), whisk powdered sugar and fresh lemon juice together for a silky glaze, then drizzle it over the cooled cake for added sparkle and zing.
How to Serve Strawberry Lemon Pound Cake
Garnishes
Dress up each slice with a dusting of powdered sugar, a spoonful of extra chopped strawberries, or ribbons of zested lemon for a look that’s both simple and utterly delightful. A dollop of whipped cream or a few mint leaves adds a fresh, elegant touch as well!
Side Dishes
This cake is magic alongside a scoop of vanilla or lemon ice cream, or paired with a bowl of mixed fresh berries. For a lovely brunch spread, try it next to tangy Greek yogurt and a sprig of basil or mint for cooling contrast.
Creative Ways to Present
Cut the Strawberry Lemon Pound Cake into cubes and layer them in a parfait with lemon curd and whipped cream, or pile slices onto small plates for a vibrant afternoon tea treat. If you’re hosting, arrange slices on a tiered stand with edible flowers for irresistible, shareable beauty.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Lemon Pound Cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. The flavors tend to meld and become even dreamier by day two!
Freezing
If you’d like to savor your cake over time, slice and wrap each piece individually, then store in a freezer-safe bag or container. It will stay fresh and flavorful for up to two months—perfect for sweet cravings or surprise guests!
Reheating
To enjoy a fresh-from-the-oven feel, simply let frozen slices come to room temperature, or warm them gently in the microwave for 10–20 seconds. A quick toast in a toaster oven also revives the crumb beautifully and adds a hint of crispness.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used in a pinch! Just thaw, pat dry thoroughly, and toss with flour before folding into the batter to avoid excess moisture and sogginess.
What should I do if my cake starts browning too quickly?
If the Strawberry Lemon Pound Cake is browning before it’s fully baked, loosely tent the top with foil for the final 15–20 minutes, so it finishes cooking through without over-browning.
Can I double the recipe for a crowd?
Absolutely! Simply double all ingredients and use two loaf pans or a large bundt pan, adjusting bake time as needed. Check with a toothpick for doneness after about 60 minutes.
Is the lemon glaze necessary?
The cake is sensational on its own, but the lemon glaze adds an extra pop of zesty sweetness. If you love tart, citrusy desserts, don’t skip the glaze—it’s the cherry on top!
How can I make sure my strawberries won’t sink?
Tossing chopped strawberries with a bit of flour is a total game changer! It helps them cling to the batter and stay beautifully distributed throughout the Strawberry Lemon Pound Cake during baking.
Final Thoughts
This Strawberry Lemon Pound Cake is pure joy in dessert form—a simple, sunny treat that’s impossible to resist. Give it a try and share the love with friends or family; don’t be surprised if you’re asked for the recipe again and again!
Print
Strawberry Lemon Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Lemon Pound Cake. A moist and tender pound cake infused with bright lemon zest, juice, and juicy fresh strawberries, topped with a zesty lemon glaze.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups chopped fresh strawberries (tossed in 1 tablespoon flour)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf or bundt pan.
- Cream Butter and Sugar: Cream together butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, lemon juice, lemon zest, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture alternating with sour cream.
- Fold in Strawberries: Gently fold in flour-coated strawberries to the batter.
- Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in the pan, then drizzle with lemon glaze if desired.
Notes
- Ensure strawberries are dry to prevent excess moisture in the cake.
- The lemon glaze is optional but adds extra sweetness.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
