Strawberry Lemonade Pound Cake Recipe

This Strawberry Lemonade Pound Cake is every bit as joyful and summery as its name suggests — a gorgeous loaf that tastes as bright as a basket of sun-ripened berries with the tartness of fresh lemon. It’s equal parts cozy dessert and picnic showstopper, with a dense, buttery crumb that simply melts in your mouth. Topped with a punchy, pink glaze and bursting with real strawberries, you’ll want to make this crowd-pleasing pound cake any time you crave a sweet slice of sunshine.

this Recipe

Ingredients You’ll Need

The magic of this Strawberry Lemonade Pound Cake comes from simple, familiar ingredients that deliver big on flavor and texture. Each one plays its part: tenderness, tang, brightness, and that classic buttery richness.

• All-purpose flour: The structural backbone for the pound cake, ensuring a tender crumb that isn’t too dense.
• Unsalted butter: Room-temperature butter creates the moist, rich texture that makes every bite irresistible.
• Granulated sugar: Sweetens the cake and helps create its beautifully golden crust.
• Eggs: Bring structure, richness, and that signature pound cake custardiness.
• Fresh strawberries: Diced and folded in for juicy bursts of fruity flavor and a pop of color.
• Lemon zest and juice: Zest infuses the batter with pure lemon aroma, while juice brightens every bite.
• Sour cream: Adds tenderness and a subtle tang that enhances the lemonade vibe.
• Vanilla extract: Rounds out the flavors and deepens the overall aroma.
• Baking powder and salt: Baking powder ensures a gentle lift; salt sharpens all the flavors.
• Powdered sugar: Essential for a silky, vibrant pink glaze that’s the perfect finishing touch.

How to Make Strawberry Lemonade Pound Cake

Step 1: Prep the Pan and Ingredients

Start by preheating your oven to 350°F (175°C) and generously greasing a standard loaf pan. This way, your pound cake will release cleanly for those picture-perfect slices. While the oven heats, pull all your cold ingredients—especially butter and eggs—to room temperature, so everything blends seamlessly.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar until pale and fluffy, about 3-4 minutes. This extra bit of mixing adds lift and yields a tender, moist cake—don’t rush it!

Step 3: Incorporate Eggs and Flavorings

Add the eggs one at a time, beating well and scraping down the bowl after each addition. Mix in the vanilla extract, fresh lemon zest, and juice. This is where the unmistakable lemonade scent comes alive, setting your kitchen up for something special.

Step 4: Alternate Dry and Wet Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. With your mixer on low, add half of the flour mixture, then the sour cream, followed by the rest of the flour. Mix just until combined, so your Strawberry Lemonade Pound Cake stays fluffy.

Step 5: Fold in Strawberries

Gently fold in the diced fresh strawberries using a spatula. Take care not to overmix—this keeps the bits of strawberry intact so you get juicy pockets in every slice.

Step 6: Bake the Pound Cake

Spoon the batter into your prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a tester inserted in the center comes out clean. If the top is browning too quickly, tent loosely with foil for the last 15 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Strawberry Lemonade Glaze

While the cake cools, mash a few extra strawberries and strain out the juice—just a tablespoon or so. Whisk this juice with powdered sugar and a little more lemon juice until you have a thick, pourable glaze with the prettiest pink hue. Drizzle the glaze over the cooled cake and watch it set into a sweet, tangy shell.

How to Serve Strawberry Lemonade Pound Cake

Garnishes

I love to dress up this cake with a scattering of fresh strawberry slices and a sprinkle of extra lemon zest. A handful of edible flower petals or a dusting of powdered sugar makes it irresistibly pretty, perfect for any occasion where you want to impress with minimal effort.

Side Dishes

Pair a slice of Strawberry Lemonade Pound Cake with a scoop of vanilla ice cream or lemon sorbet for an extra refreshing treat. For weekend brunches, it’s wonderful served with whipped cream and handfuls of mixed berries.

Creative Ways to Present

Try layering slices in a parfait glass with whipped cream and strawberries for a playful twist, or cut the cake into cubes and skewer them with fruit for dessert kebabs at a summer party. You could even use thin slices as the “cookie” layers in a no-bake icebox cake. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Lemonade Pound Cake moist, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and delicious for up to 3 days, and the lemony glaze helps lock in the flavor.

Freezing

Want to save some for later? Slice the cake and wrap the pieces individually, or freeze the whole loaf tightly wrapped in plastic and foil. Thaw overnight at room temperature, and if you haven’t glazed it yet, add the glaze fresh after defrosting for best results.

Reheating

If you prefer your pound cake warm (and really, who wouldn’t?), pop a slice into the microwave for 10-15 seconds. This makes it extra soft and brings out the buttery fragrance. Just be sure to heat slices individually so the glaze doesn’t melt off too quickly.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Thaw and drain the frozen strawberries well before dicing and folding them in, so the extra moisture doesn’t weigh down the batter.

Can I make this as a bundt cake instead of a loaf?

You can, just be sure to adjust your baking time—start checking around 40-45 minutes, as the shape and thickness of your pan can change how quickly the Strawberry Lemonade Pound Cake cooks through.

How do I keep the strawberries from sinking to the bottom?

Toss your diced strawberries with a teaspoon of flour before adding them to the batter. This simple trick helps suspend the fruit so you get even strawberry distribution in every bite.

Is it possible to use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt works beautifully and still delivers that tender crumb and gentle tang you want for the Strawberry Lemonade Pound Cake.

Can I double the recipe?

Yes, you can double everything to bake two loaves at once—perfect for gifting, sharing, or freezing. Just use two pans and rotate them halfway through baking for even results.

Final Thoughts

If you’re ready to brighten your baking routine, give this Strawberry Lemonade Pound Cake a try! It’s unfussy, eye-catching, and so good you’ll be looking for excuses to bake it again. I can’t wait for you to share this sweet, tangy treat with your favorite people.

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