Strawberry Lemon Pound Cake Recipe

If you are on the lookout for a dessert that feels like a warm hug with every bite, this Strawberry Lemon Pound Cake Recipe is exactly what you need. Bright, tangy lemon and sweet, juicy strawberries come together in a moist, buttery pound cake that lifts your spirits and satisfies your sweet tooth all at once. It’s the perfect cake to enjoy with a cup of tea or to impress guests with a show-stopping homemade treat. This recipe brings the freshness of summer strawberries and the zing of lemon into a classic pound cake, making it a beloved favorite that’s easy to bake and impossible to forget.

Ingredients You’ll Need

The magic of this Strawberry Lemon Pound Cake Recipe is in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from creating the tender crumb to ensuring the bursting flavors of strawberry and lemon shine through beautifully. Here’s everything you’ll need to put this cake together with ease and delicious results.

• 1 ½ cups all-purpose flour: The foundation of your cake, providing structure and balance.
• 1 cup granulated sugar: Sweetness that enhances the natural fruit flavors without overpowering them.
• ½ cup unsalted butter, softened: Adds richness and moisture for that classic pound cake texture.
• 3 large eggs, at room temperature: Stabilize the batter and help create a soft, tender crumb.
• 1 cup fresh strawberries, chopped: Bursting with juicy sweetness and color, they bring the star flavor to life.
• 2 tablespoons lemon zest: Provides a fresh, aromatic citrus punch.
• ¼ cup lemon juice: Adds bright tanginess that balances the sweetness.
• 1 teaspoon baking powder: Ensures the cake rises perfectly, light and fluffy.
• ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1 cup powdered sugar (for glaze): Transforms into a shiny, sweet drizzle to crown the cake.

How to Make Strawberry Lemon Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). This ensures it’s the perfect temperature when your batter is ready. Grease a loaf pan well to prevent sticking, allowing your pound cake to come out cleanly and keep its beautiful shape.

Step 2: Prep the Strawberries

Chop your fresh strawberries into even pieces and lightly toss them in flour. This little trick helps the strawberries distribute evenly throughout the batter so they don’t all sink to the bottom as it bakes.

Step 3: Cream Butter and Sugar

Cream together softened unsalted butter and granulated sugar until the mixture becomes fluffy and pale, about 3 to 5 minutes. This step is essential for incorporating air into the batter, which will make your pound cake light and tender.

Step 4: Add Eggs Gradually

Next, add the eggs one at a time, beating well after each addition. Doing this slowly helps maintain the fluffy texture and ensures everything is well blended without curdling.

Step 5: Incorporate Lemon Zest and Juice

Stir in the lemon zest and lemon juice to infuse your cake with bright citrus flavor. These ingredients complement the strawberries wonderfully and give the cake its signature zing.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring gently just until combined. Overmixing can make the cake dense, so be gentle!

Step 7: Fold in Strawberries

Finally, fold in the floured strawberries carefully. You want to keep them intact so bites of those sweet berries surprise you throughout the cake.

Step 8: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The cake will develop a golden crust with a tender, moist crumb inside.

Step 9: Cool and Glaze

Allow the cake to cool for about 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely. While it cools, mix powdered sugar with lemon juice to create a shiny glaze. Drizzle this over the cooled cake for a sweet, tangy finish that elevates every slice.

How to Serve Strawberry Lemon Pound Cake Recipe

Garnishes

Adding fresh strawberries and thin lemon slices as garnishes instantly brightens the presentation of your pound cake. A sprinkle of finely grated lemon zest or a few mint leaves also adds a refreshing touch that’s pleasing to the eye and palate.

Side Dishes

This cake pairs beautifully with light accompaniments like vanilla whipped cream, a scoop of lemon sorbet, or even a simple dollop of Greek yogurt sweetened with honey. These sides keep the dessert balanced and add layers of creamy or zesty flavor.

Creative Ways to Present

Try serving your Strawberry Lemon Pound Cake Recipe as part of a dessert platter along with a variety of fresh berries, citrus segments, and elegant tea sandwiches for a delightful afternoon tea spread. You can also slice the cake into smaller pieces and serve on skewers with alternating berries for a fun and festive twist.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored in an airtight container at room temperature for up to 3 days. Keeping it well-covered helps maintain its moist texture, while preventing it from drying out or absorbing any fridge odors.

Freezing

If you want to save the cake for longer, wrap it tightly in plastic wrap and then foil before freezing. This Strawberry Lemon Pound Cake Recipe stays delicious for up to 2 months in the freezer. Thaw overnight in the refrigerator before enjoying.

Reheating

Warm up slices gently in the microwave for about 10 seconds or pop them in a toaster oven for a few minutes to bring back that fresh-baked feeling. You’ll love how the flavors bloom with just a little heat.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work fine as long as you thaw and drain them well to avoid excess moisture that could affect the cake’s texture.

Is it necessary to toss strawberries in flour?

Tossing strawberries in flour before folding them into the batter helps prevent them from sinking to the bottom of the cake while baking.

Can I make this cake dairy-free?

To make it dairy-free, substitute butter with a plant-based margarine or coconut oil and ensure your eggs and other ingredients fit your dietary needs.

How do I know when the cake is done?

Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your cake is perfectly baked.

Can I add other fruits to this recipe?

Absolutely! Blueberries or raspberries can be swapped in for strawberries to give a different fruity twist while keeping the lemon flavor intact.

Final Thoughts

This Strawberry Lemon Pound Cake Recipe has quickly become one of those go-to cakes that never fail to bring smiles. With its delightful combination of sweet berries and zesty lemon wrapped in a tender crumb, it’s a recipe worth keeping close. I can’t wait for you to try it and make it your own favorite, too!

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