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Strawberry Lemonade Pound Cake Recipe

Strawberry Lemonade Pound Cake Recipe

4.8 from 25 reviews

Indulge in the perfect combination of sweet strawberries and zesty lemon with this delicious Strawberry Lemonade Pound Cake. Moist, flavorful, and bursting with fruity goodness, this cake is a delightful treat for any occasion.

Ingredients

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For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries

For the Glaze:

  • 1 cup powdered sugar
  • 23 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, sour cream, and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the diced strawberries.
  6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Make Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  8. Glaze the Cake: Once the cake has cooled slightly, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • Feel free to add more lemon zest for a stronger lemon flavor.
  • You can substitute the strawberries with raspberries or blueberries for a different twist.

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