Description
This Strawberry Lemon Pound Cake is a delightful, moist dessert combining fresh strawberries and zesty lemon for a refreshing flavor twist. Perfectly tender with a sweet lemon glaze, this cake is ideal for any occasion requiring a classic yet vibrant treat.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup fresh strawberries, chopped
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Prepare strawberries: Chop the fresh strawberries into small pieces and toss them lightly in flour. This helps to keep them evenly distributed in the batter and prevents sinking.
- Cream butter and sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar for 3-5 minutes until the mixture becomes fluffy and light.
- Add eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure a smooth batter.
- Add lemon flavor: Stir in the lemon zest and lemon juice into the wet ingredients to infuse the cake with citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Fold in strawberries: Gently fold the floured chopped strawberries into the batter, taking care not to break them up too much.
- Fill pan and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake cake: Place the pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely to room temperature.
- Prepare glaze and finish: Mix powdered sugar with lemon juice until smooth to create a glaze and drizzle it over the cooled cake to finish.
Notes
- Tossing strawberries in flour prevents them from sinking to the bottom of the cake during baking.
- Use room temperature eggs to help create a smooth batter.
- Do not overmix once dry ingredients are added to keep the cake tender.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
