Strawberry Lemon Pound Cake

Published: May 17, 2025

by Lionel Ramon

7 Shares

Strawberry Lemon Pound Cake is the kind of dessert that makes you feel like you’ve just won a gold medal in the Olympics of baking. Picture this: a moist, tender cake bursting with vibrant strawberries and zesty lemon, all while wafting enticing aromas that beckon friends and family to gather around the kitchen. delicious Strawberry Mochi Each slice invites you to take a bite, revealing a delightful dance between sweet and tart flavors that leaves your taste buds applauding for an encore. For more inspiration, check out this Mother’s Day Strawberry Shortcake recipe.

Jump to:

Essential Ingredients
Let’s Make it Together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
Can I use frozen strawberries for this recipe?
How can I prevent my pound cake from sinking?
What’s the best way to serve strawberry lemon pound cake?
📖 Recipe Card

Now, let’s rewind to the last time I whipped up this beauty. It was a sunny Saturday, and my kitchen was transformed into a mini bakery. My family gathered, lured by the sweet scent of strawberries mingling with lemon zest. refreshing Raspberry Chia Pudding The moment they took their first bites, their faces lit up like Christmas morning! This Strawberry Lemon Pound Cake is perfect for summer picnics, birthday parties, or just because you deserve cake today!

Why You'll Love This Recipe

This Strawberry Lemon Pound Cake is easy to prepare, making it ideal for bakers of all levels
The flavor profile combines sweet strawberries with tangy lemon for a refreshing twist
Its beautiful presentation will impress guests at any gathering
Versatile enough to serve as breakfast or dessert, you’ll find every reason to enjoy it!

I remember when I first made this cake; my friends devoured it within minutes, demanding seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Unsalted Butter: Use room temperature butter for easier creaming with sugar—it’s key to that fluffy texture.
Granulated Sugar: Sweeten your cake perfectly; it’s essential for balancing the tartness of the lemons.
Eggs: Use large eggs for optimal binding and moisture; fresh ones work best!
All-Purpose Flour: A must-have for structure; consider sifting it for lighter results.
Baking Powder: This leavening agent helps the cake rise beautifully; make sure it’s fresh!
Salt: Just a pinch enhances all flavors without making it salty—trust me on this one!
Zest of 1 Lemon: Adds zing! Fresh zest is more fragrant than bottled.
Sour Cream: For moisture and richness; Greek yogurt works as a great substitute.
Fresh Strawberries: Choose ripe berries for natural sweetness; chop them into smaller pieces. For more inspiration, check out this Cheesecake Deviled Strawberries recipe.
Lemon Juice: Freshly squeezed juice brightens up the cake’s flavor—no bottled stuff here!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or butter and line it with parchment paper for easy removal.

Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy—this should take about 3-5 minutes. You want it airy like your dreams of being a professional baker!

Add Eggs and Zest: Crack in those large eggs one at a time, mixing well after each addition. Fold in fresh lemon zest to awaken your senses with its citrusy aroma—this is where magic begins!

Incorporate Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture into your wet ingredients until just combined; be gentle like you’re coaxing a shy puppy!

Add Sour Cream and Strawberries: Gently fold in sour cream until just mixed. Then add chopped strawberries along with lemon juice – imagine how juicy they’ll make each bite!

Bake Your Masterpiece: Pour the batter into your prepared loaf pan and smooth out the top. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean—patience is key!

Now you have not only made an incredible Strawberry Lemon Pound Cake but also created memories that will last longer than leftovers (if there are any left!). zesty Orange Muffins.

Enjoy sharing this delightful treat at gatherings or savoring it alone while binge-watching your favorite shows—no judgment here! Happy baking!

You Must Know

The delightful combination of strawberries and lemons creates a burst of flavor, enhancing the moistness of the cake
Ensure you use fresh ingredients for the best taste
The zesty aroma will fill your kitchen, making it hard to resist a slice before serving

Perfecting the Cooking Process

Begin by creaming butter and sugar until fluffy, then gradually add eggs and zest. Mix dry ingredients separately before combining everything to avoid lumps.

Add Your Touch

Consider adding a splash of vanilla extract or almond extract for extra flavor. You could also swap strawberries for blueberries or raspberries depending on your preference.

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze individual slices wrapped tightly in plastic wrap.

Chef's Helpful Tips

Always use room temperature ingredients for better mixing and a smoother batter
Avoid over-mixing once you add flour; this keeps the cake light and fluffy
Don’t skip the lemon glaze; it’s what makes this pound cake sing with flavor!

The first time I made strawberry lemon pound cake, my friends devoured it in minutes. festive 4th Of July Cupcakes They were begging for seconds before I even had my first bite!

FAQ

Can I use frozen strawberries for this recipe?

Frozen strawberries work well but should be thawed and drained before using.

How can I prevent my pound cake from sinking?

Make sure your oven is preheated properly and avoid opening the door during baking.

What’s the best way to serve strawberry lemon pound cake?

Serve it warm with whipped cream or fresh berries on top for an extra treat.

Pin7

7 Shares