If you’re dreaming of a dessert that radiates springtime freshness and pure joy in every slice, this Strawberry Lemon Pound Cake is absolutely made for you! It’s a buttery, moist loaf cake bursting with juicy strawberries and zingy lemon, finished off with a gorgeous lemon glaze that sparkles on top. Whether you bake it to brighten a rainy day or to wow your brunch crowd, this cake delivers sweet nostalgia with every bite and will quickly become your go-to favorite for any occasion.

Strawberry Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You only need simple, vibrant ingredients to bring this Strawberry Lemon Pound Cake to life. Each one contributes something special, from tart lemon and rich, creamy butter to fresh strawberries reddened by the sun. Here’s what you’ll need and why it matters:

Unsalted butter: Provides richness and that classic pound cake crumb; be sure it’s softened for easy mixing.
Granulated sugar: Brings the perfect sweetness and helps cream the butter to create a light, airy batter.
Large eggs: Bind the batter and add tenderness, giving the cake structure and lift.
Sour cream: Adds extra moisture and a subtle tang that complements the lemon beautifully.
Fresh lemon juice: Delivers a bright, punchy citrus flavor that sings in every bite.
Lemon zest: Intensifies the lemony aroma and taste; don’t skip it!
All-purpose flour: Forms the foundation of the cake, giving it a soft but sturdy texture.
Baking powder: Ensures the pound cake rises just the right amount.
Salt: Balances the sweetness and amplifies the other flavors.
Chopped fresh strawberries (tossed in flour): Adds natural sweetness and jewel-bright color while tossing in flour keeps them suspended in the loaf.
Powdered sugar: The main ingredient for a dreamy lemon glaze.
Lemon juice (for the glaze): Perks up the glaze with a burst of citrus.

How to Make Strawberry Lemon Pound Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s at the perfect temperature when your batter is ready. Give your trusty 9×5-inch loaf pan a thorough greasing and dust with flour—this ensures the Strawberry Lemon Pound Cake comes out cleanly once baked, showing off those gorgeous strawberry-speckled slices.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture turns pale and fluffy, about 3 minutes. This creaming process traps air in the batter, setting up your cake for a tender, lofty crumb—so don’t rush this step!

Step 3: Add Eggs and Lemon

Next, add the eggs one at a time, mixing well after each addition to keep the batter smooth. Stir in the sour cream, fresh lemon juice, and lemon zest, letting the flavors meld and infuse that sunshiny burst we love in every Strawberry Lemon Pound Cake.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step ensures everything is evenly distributed, so your cake rises evenly and tastes balanced.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, stirring just until combined. Be gentle here: overmixing can make the cake tough instead of soft and luscious.

Step 6: Fold in Strawberries

Take your flour-tossed strawberries and fold them gently into the batter. Coating them in flour first helps prevent sinking, scattering their juicy sweetness throughout the Strawberry Lemon Pound Cake.

Step 7: Bake to Golden Perfection

Pour your batter into the prepared loaf pan, smoothing out the top for even baking. Bake for 55 to 65 minutes—a toothpick inserted into the center should come out clean and the kitchen will smell positively heavenly. Let it cool in the pan for about 10 minutes before turning it out onto a rack to cool completely.

Step 8: Glaze and Serve

For that irresistible finishing touch, whisk powdered sugar with enough lemon juice to form a smooth, pourable glaze. Drizzle generously over the cooled cake and let set. Now, just try to resist slicing in right away!

How to Serve Strawberry Lemon Pound Cake

Garnishes

Dress up each slice with fresh strawberry halves or extra lemon zest scattered over the glaze. A sprig of mint adds a pop of color and a touch of herbaceous freshness that looks straight out of a bakery window.

Side Dishes

Pair your Strawberry Lemon Pound Cake with lightly whipped cream or a dollop of vanilla Greek yogurt for extra decadence. For brunch, serve alongside a vibrant fruit salad or with hot tea for an afternoon treat your guests will swoon over.

Creative Ways to Present

Try cutting the cake into cubes and threading them onto skewers with berries for a fun dessert kabob, or layer slices with whipped cream and more strawberries for a show-stopping trifle. Mini loaves also make adorable (and delicious) gifts!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Lemon Pound Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. It stays perfectly tender, making it just as delightful the next day with your morning coffee.

Freezing

This cake is fantastic for freezing! Simply wrap individual slices (or the whole cooled loaf) in plastic wrap and then foil. Pop them in the freezer for up to two months. Defrost overnight in the refrigerator or for a few hours at room temperature to experience that fresh-baked taste anytime.

Reheating

To gently revive your cake, warm slices in the microwave for about 10-15 seconds. This brings back the moisture and makes the lemon glaze slightly melty—just like it was freshly drizzled.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! However, thaw and drain them well, then pat dry before chopping and tossing in flour. This prevents too much moisture seeping into your Strawberry Lemon Pound Cake and ensures a perfect crumb.

Why do I need to toss the strawberries in flour?

Coating the strawberries in flour helps prevent them from sinking to the bottom of the cake as it bakes. This way, every slice of Strawberry Lemon Pound Cake has plenty of fruit all the way through.

Can I make this pound cake gluten-free?

Absolutely! Replace the all-purpose flour with your favorite gluten-free baking blend. Make sure to use a 1:1 replacement and double-check that your baking powder is gluten-free for best results.

How do I know when the cake is done?

Your Strawberry Lemon Pound Cake is perfectly baked when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The top should be golden and spring back lightly when touched.

What’s the best way to zest lemons?

Use a microplane or fine grater to zest the lemon, making sure to only remove the yellow part (not the bitter white pith). Fresh zest adds intense citrusy aroma and flavor that really elevates this cake.

Final Thoughts

Every bite of this Strawberry Lemon Pound Cake is like a little celebration of sweet-tart flavors and buttery richness. I truly hope you’ll give this recipe a try and share it with people you love—because cakes this lovely are meant to make memories. Happy baking!

Strawberry Lemon Pound Cake Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of spring with this moist and flavorful Strawberry Lemon Pound Cake. Bursting with juicy strawberries and tangy lemon, this cake is perfect for any occasion.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped fresh strawberries (tossed in 1 tablespoon flour)

Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Mix wet ingredients: Cream butter and sugar, beat in eggs, add sour cream, lemon juice, and zest.
Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. Gradually add to wet mixture.
Add strawberries: Gently fold in floured strawberries.
Bake: Pour batter into pan, bake for 55-65 minutes until a toothpick comes out clean.
Make glaze: Whisk powdered sugar with lemon juice, drizzle over cooled cake.