Strawberry Lemon Pound Cake Recipe

If you’re on the hunt for a delightful dessert that balances the sweet juiciness of strawberries with the bright, zesty flavor of lemon, this Strawberry Lemon Pound Cake Recipe is about to become your new favorite. It’s perfectly moist, tender, and bursting with fresh fruit and citrus notes in every bite. Whether you’re baking for a special occasion or just craving a comforting treat, this cake brings sunshine to your kitchen and smiles to your table with ease.

Ingredients You’ll Need

Gathering simple, straightforward ingredients is all it takes to create this sensational cake. Each component plays a crucial role, from the moisture-providing butter to the lemon zest that adds a fragrant pop. Together, they combine to create a texture and flavor that’s both familiar and fresh.

• All-purpose flour (1 ½ cups): The backbone of the cake, providing structure and tenderness.
• Granulated sugar (1 cup): Sweetness that balances the tangy lemon and strawberry perfectly.
• Unsalted butter, softened (½ cup): Adds richness and a melt-in-your-mouth texture.
• Large eggs, at room temperature (3): Helps bind all the ingredients together and gives the cake lift.
• Fresh strawberries, chopped (1 cup): The star fruit, giving juicy bursts and natural sweetness.
• Lemon zest (2 tablespoons): Infuses the batter with a vibrant citrus aroma.
• Lemon juice (¼ cup): Enhances the flavor and adds a gentle tanginess.
• Baking powder (1 teaspoon): Ensures the cake rises beautifully for a tender crumb.
• Salt (½ teaspoon): Balances sweetness and elevates all the flavors.
• Powdered sugar (1 cup, for glaze): Creates a silky lemon glaze that crowns the cake with sweetness and shine.

How to Make Strawberry Lemon Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Greasing your loaf pan well will prevent sticking and help your cake come out with a smooth surface. This simple first step sets you up for success.

Step 2: Toss Strawberries in Flour

Chop your fresh strawberries and lightly coat them in flour. This trick keeps the juicy fruits from sinking to the bottom during baking and distributes their flavor evenly through the cake.

Step 3: Cream Butter and Sugar

Beat the softened butter and granulated sugar together for about 3 to 5 minutes until fluffy and light. This process is the key to a tender and airy cake texture, so don’t rush it!

Step 4: Add Eggs Gradually

Incorporate the eggs one at a time, mixing thoroughly after each addition. This helps create a smooth, well-emulsified batter that will rise beautifully.

Step 5: Stir in Lemon Zest and Juice

Adding the lemon zest and juice at this stage infuses your batter with that extraordinary citrus brightness, brightening all the rich flavors in perfect harmony.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing here can make the cake tough, so keep it gentle.

Step 7: Fold in Floured Strawberries

Gently fold your coated strawberries into the batter. This care preserves their shape and ensures all those sweet strawberry bursts remain tender and juicy in the finished cake.

Step 8: Pour Batter into Pan

Transfer your luscious batter into the prepared loaf pan, smoothing the top so it bakes evenly and looks picture perfect.

Step 9: Bake Until Golden

Bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and fragrant, a promising sign that the delicious flavors are coming together perfectly.

Step 10: Cool Your Cake

Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the crumb set just right.

Step 11: Prepare and Drizzle Glaze

Mix the powdered sugar with lemon juice to create a smooth glaze, then drizzle it generously over the cooled cake. This final touch adds a beautiful gloss and an extra zing of lemon flavor that ties the whole cake together.

How to Serve Strawberry Lemon Pound Cake Recipe

Garnishes

Fresh strawberries and thin lemon slices make stunning garnishes, adding a fresh and vibrant look. A sprinkle of powdered sugar or a few edible flowers can also elevate presentation beautifully and whet the appetite before the first bite.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. If you want to balance sweetness with something light, fresh berries or a simple fruit salad are superb companions that brighten the whole experience.

Creative Ways to Present

Try slicing the pound cake into small squares and serving them on a platter with toothpicks for an elegant appetizer style. You can also layer slices with mascarpone and strawberry compote for a fancy trifle twist. The Strawberry Lemon Pound Cake Recipe is versatile enough to shine in many forms!

Make Ahead and Storage

Storing Leftovers

Keep any leftover pound cake tightly wrapped at room temperature for up to two days. For longer freshness, store it in an airtight container or wrap it in plastic wrap to maintain moisture and flavor.

Freezing

This cake freezes incredibly well. Wrap it tightly in plastic wrap and then foil, freezing for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture and taste.

Reheating

To gently refresh the cake, warm slices in a microwave for about 15 seconds or in a low oven for a few minutes. This step revives softness and intensifies the aroma, making your Strawberry Lemon Pound Cake Recipe taste freshly baked once again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect texture.

Is it necessary to coat the strawberries with flour?

Coating strawberries with flour helps prevent them from sinking to the bottom during baking and keeps the distribution even. It’s a simple step that really improves the cake’s consistency.

Can I make this cake dairy-free?

You can substitute the butter with a dairy-free alternative like coconut oil or margarine. The texture might vary slightly but the flavor will still be delicious.

What’s the best way to zest a lemon?

Use a microplane grater for fine zest or a vegetable peeler to remove just the colored part without the bitter white pith. Fresh zest maximizes the lemon flavor.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.

Final Thoughts

If you’re looking to impress family, friends, or just yourself, don’t hesitate to dive into this Strawberry Lemon Pound Cake Recipe. It’s a perfect blend of fresh fruit, tender crumb, and bright citrus flavor that’s as satisfying to bake as it is to eat. Give it a try and watch it become a beloved staple in your baking repertoire!

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