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
Scale
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
