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
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.
Notes
- To prevent strawberries from sinking, coat them well in flour.
- This cake freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
