There’s something wonderfully nostalgic and uplifting about baking a Strawberry Lemon Pound Cake. This recipe is a sunshine-filled celebration in every slice, loaded with bursts of juicy strawberries and bright lemon zest tucked into a buttery, tender crumb. Whether you’re sharing it with friends over afternoon tea or treating yourself to a well-deserved treat, this cake brings a little bit of summer to your table all year long.

Strawberry Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Lemon Pound Cake lies in its simple, honest ingredients—each one adds a pop of flavor, tenderness, or color to the loaf. Gather these kitchen staples to create a cake that tastes like pure joy!

Unsalted butter: The base of any pound cake, butter brings rich flavor and a delicate, melt-in-your-mouth texture.
Granulated sugar: Sweetens the batter and helps achieve that irresistible golden crust.
Large eggs: Provide structure and a luscious, velvety crumb.
Fresh lemon juice: Adds tartness that balances the sweetness beautifully.
Lemon zest: Infuses the cake with pure, fragrant citrus flavor.
Vanilla extract: Enhances all the flavors and gives the cake depth.
All-purpose flour: The sturdy backbone of the loaf, creating the perfect slice.
Baking powder: Lends lift so your cake bakes up high and proud.
Salt: Just a bit sharpens and balances all the sweet notes.
Sour cream: Adds serious moistness and a delightful tang.
Fresh strawberries: Chopped for juicy, pop-in-your-mouth bursts of berry flavor.
Extra all-purpose flour: Coats the strawberries so they don’t sink in the loaf.
Powdered sugar: For that irresistible, sweet-tart lemon glaze.
Lemon juice (for glaze): Brightens and brings the icing together.

How to Make Strawberry Lemon Pound Cake

Step 1: Prep the Pan and Oven

Start by heating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan generously, making sure every nook gets a light coating. This step helps your Strawberry Lemon Pound Cake release easily after baking, keeping the beautiful crust intact.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until the mixture is pale and fluffy—this takes about 3 minutes, and it’s key for a tender crumb. Don’t rush; aerating the butter here ensures your cake will be light rather than dense.

Step 3: Add Eggs and Flavors

Beat in the eggs one at a time, letting each fully incorporate before adding the next. Then mix in the fresh lemon juice, zesty lemon zest, and vanilla extract. At this point, the batter will smell like a summer garden!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This blend distributes the leavening evenly, preventing any bitter pockets and ensuring the cake rises just right.

Step 5: Bring It All Together

Add the dry ingredients to the wet mixture in three parts, alternating with dollops of sour cream. Begin and end with the flour mixture. Gently fold everything with a spatula; overmixing is the enemy of a soft pound cake. Your batter should look creamy and luscious.

Step 6: Fold in Strawberries

Toss your diced strawberries with a couple tablespoons of flour—an old baker’s trick that keeps the fruit from sinking while the cake bakes. Carefully fold the flour-coated berries into your batter for even fruit distribution.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake the Strawberry Lemon Pound Cake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the cake starts to brown too quickly, tent it lightly with foil toward the end.

Step 8: Cool and Glaze

Let your cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the final flourish, whisk together powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled cake. The glaze hardens into a sweet, tangy topping that’s as lovely to eat as it is to look at.

How to Serve Strawberry Lemon Pound Cake

Garnishes

A flourish of garnishes turns every slice of Strawberry Lemon Pound Cake into a showstopper. Dust the glazed loaf with extra lemon zest, pile on fresh berries, or add a light sprinkle of powdered sugar for beauty and a burst of aroma.

Side Dishes

This cake is spectacular on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream is next-level delicious. For a brunch spread, try serving with fresh fruit salad or a citrusy yogurt parfait for refreshing contrast.

Creative Ways to Present

If you want to wow a crowd, slice the Strawberry Lemon Pound Cake thickly and layer with whipped cream and strawberries as a trifle, or cube it for a colorful dessert platter. Individual slices can be wrapped in parchment or tied with twine for sweet party favors too!

Make Ahead and Storage

Storing Leftovers

Leftover cake tastes wonderful over the next couple of days! Keep the Strawberry Lemon Pound Cake tightly wrapped or in an airtight container at room temperature for up to 3 days. The flavors meld beautifully over time, so don’t be surprised if the last slice tastes even better than the first.

Freezing

For longer storage, wrap the completely cooled cake tightly in plastic wrap, then foil, and freeze for up to two months. You can also freeze individual slices for easy snacking or lunchbox treats. Let thaw at room temperature, still wrapped, to prevent it from drying out.

Reheating

While this cake is perfectly tasty at room temp, you can gently warm slices in a 300°F oven for 5–7 minutes to revive their just-baked aroma. If you’ve added glaze, let it set completely before reheating to avoid messiness.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them very well before dicing and tossing in flour, to prevent excess moisture from making the cake soggy.

How do I know when the cake is done baking?

Your Strawberry Lemon Pound Cake is ready when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. Check at the 60-minute mark and add more time as needed.

Can I make this cake gluten-free?

Absolutely! Substitute a quality 1:1 gluten-free flour blend for the all-purpose flour. Be mindful that texture may vary slightly, but the flavors will still shine through.

What’s the best way to slice this pound cake?

For clean, bakery-style slices, let the cake cool completely and use a long, serrated knife. Wipe the blade between cuts to keep your slices neat and pretty.

Can I add more lemon or strawberry flavor?

Definitely! To amp up the strawberry flavor, try a drop of strawberry extract in the batter. For even more lemon punch, increase the zest or add a splash of lemon extract to both the cake and the glaze.

Final Thoughts

If you’re looking for a cake that always gets compliments and brings a smile, Strawberry Lemon Pound Cake is just the ticket. It’s bursting with bright fruit, wins over every crowd, and bakes up perfectly every single time. Don’t wait for a special occasion—give this recipe a try and make any day a little more delightful!

Strawberry Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect combination of sweet strawberries and zesty lemon with this delightful Strawberry Lemon Pound Cake. Moist, flavorful, and bursting with fresh fruit, this cake is a true crowd-pleaser for any occasion.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream

For the Strawberries:

1 1/2 cups fresh strawberries, diced
2 tablespoons all-purpose flour (for tossing strawberries)

For the Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon juice, lemon zest, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture in three additions, alternating with sour cream.
Prepare Strawberries: Toss diced strawberries with flour to coat, then gently fold into batter.
Bake: Pour batter into the prepared pan and bake for 60–70 minutes until a toothpick inserted comes out clean.
Cool and Glaze: Cool in pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake.