Strawberry Lemonade Pound Cake

Introduction

If you’re looking for a dessert that perfectly balances sweet and tangy flavors, this Strawberry Lemonade Pound Cake is a true winner. With its buttery base, vibrant lemon zest, and juicy strawberry swirls, every slice delivers a refreshing burst of flavor that feels like sunshine on a plate. Finished with a simple glaze, this cake is perfect for spring, summer, or any time you crave something bright and cheerful. Whether you serve it at a family gathering, a baby shower, or a casual afternoon tea, this pound cake will have everyone reaching for seconds.

My recipe story

This recipe was born from a craving for something both nostalgic and refreshing. Growing up, my family often made classic pound cake—simple, dense, and rich. But one summer, when strawberry season overlapped with a bounty of fresh lemons from a neighbor’s tree, I decided to bring those flavors together in one cake. The result was magical: the sweetness of strawberries played perfectly against the citrus zing of lemon. Over the years, I’ve refined the recipe, balancing the sugar and citrus, swirling in fresh fruit, and topping it with a glaze that ties everything together. Today, it’s one of my most requested desserts for warm-weather gatherings.

Ingredient breakdown

The beauty of this pound cake lies in its balance of simple pantry staples and fresh, seasonal ingredients. The base starts with butter, sugar, and eggs—the classic trifecta of any good pound cake. Butter provides richness and structure, while sugar ensures the cake is sweet enough to balance the tart lemon notes. Eggs bind everything together, giving the cake its traditional dense but tender crumb.

Lemon zest and juice are key to the flavor profile, adding both brightness and acidity. The zest releases aromatic oils, giving a stronger lemon presence than juice alone. Fresh strawberries, chopped and lightly sweetened, create ribbons of juicy sweetness inside the cake. They also lend a gorgeous pop of pink color when sliced. Finally, a glaze made with powdered sugar, lemon juice, and a touch of strawberry purée ties it all together, enhancing both flavor and presentation.

Equipment you’ll need

• Stand mixer or hand mixer
• Large mixing bowls
• Microplane or zester
• Loaf pan or Bundt pan
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Small whisk (for glaze)

Step-by-step directions

1. Cream the butter and sugar: Begin by beating softened butter with granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which helps give the cake lift despite its traditionally dense structure. Proper creaming ensures the finished pound cake won’t feel heavy or greasy.
2. Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in lemon zest and juice to infuse the batter with citrus brightness. Adding the zest early releases oils that permeate the mixture, ensuring a strong lemon flavor throughout.
3. Mix dry ingredients separately: In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, alternating with milk or buttermilk. This alternating method helps maintain a smooth, lump-free batter and prevents overmixing.
4. Fold in strawberries: Gently fold in chopped strawberries with a spatula. Avoid overmixing, as too much stirring can break down the fruit and release excess juice, which could make the cake soggy. Light folding preserves both texture and visual appeal.
5. Pour and bake: Transfer the batter into a greased and floured pan, smoothing the top. Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 55–65 minutes depending on your oven. The aroma will fill your kitchen with hints of butter, berries, and lemon.
6. Cool and glaze: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Once cooled completely, drizzle with a glaze made of powdered sugar, lemon juice, and a touch of strawberry purée. This glaze adds a final burst of color and tangy sweetness.

Variations & substitutions

You can adapt this recipe easily to fit your taste or pantry. For a lighter version, substitute half the butter with Greek yogurt for added protein and moisture. If strawberries aren’t in season, raspberries or blueberries make excellent substitutes, each adding their own burst of color and flavor. You can also experiment with different citrus—lime or orange zest works beautifully. For a festive twist, fold in white chocolate chips or top with a cream cheese glaze instead of lemon-strawberry glaze.

Storage, freezing & make-ahead

This pound cake stores beautifully, making it a great make-ahead dessert. Wrap cooled cake tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to one week. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag for up to three months. Thaw at room temperature, then glaze before serving for the freshest presentation. If preparing in advance for a party, you can bake the cake a day ahead and glaze it just before serving.

Serving ideas & pairings

This cake is a showstopper on its own, but pairing it elevates the experience even further. Serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a lighter option, pair with plain Greek yogurt and fresh berries for breakfast or brunch. A drizzle of strawberry coulis on the plate adds elegance when serving guests. As for drinks, pair this pound cake with iced tea, sparkling lemonade, or even a chilled glass of rosé for an adult twist.

FAQ

Can I use frozen strawberries?
Yes, but thaw and drain them well before folding into the batter to avoid excess moisture.

What if I don’t have fresh lemons?
You can substitute bottled lemon juice, though fresh zest adds unmatched flavor. Consider adding a bit of orange zest for balance.

Can I make this gluten-free?
Yes, substitute a cup-for-cup gluten-free flour blend. Make sure it contains xanthan gum for best results.

How do I prevent my cake from sticking to the pan?
Grease and flour your pan thoroughly, or line with parchment paper for easier release.

Can I make this in mini loaf pans?
Absolutely. Just reduce the baking time to 25–35 minutes and test for doneness with a toothpick.

Final thoughts

Strawberry Lemonade Pound Cake is the perfect combination of classic comfort and seasonal freshness. Its buttery crumb, zesty lemon notes, and sweet strawberry swirls make it a crowd-pleaser at any event. With its versatility, ease of preparation, and beautiful presentation, this recipe is one you’ll find yourself returning to again and again. Whether you’re baking it for a holiday brunch, a summer picnic, or simply to enjoy with a cup of tea, this cake is sure to bring joy to your table. Try it once, and it might just become your new signature dessert.

Strawberry Lemonade Pound Cake

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• Author: Sarah White
• Total Time: 1 hour 20 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

A moist, buttery pound cake swirled with fresh strawberries and bright lemon flavor. Finished with a sweet-tart glaze, it’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk or buttermilk

• 2 tablespoons fresh lemon juice

• 2 tablespoons lemon zest

• 1 ½ cups fresh strawberries, chopped

• 1 tablespoon flour (for coating strawberries)

• 1 cup powdered sugar (for glaze)

• 1 tablespoon lemon juice (for glaze)

• 2 tablespoons strawberry purée (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or Bundt pan.

2. Cream butter and granulated sugar together until light and fluffy.

3. Beat in eggs one at a time, then mix in lemon zest and juice.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add dry ingredients to wet mixture alternately with milk, beginning and ending with dry.

6. Toss chopped strawberries with 1 tablespoon flour, then gently fold them into the batter.

7. Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, until a toothpick comes out clean.

8. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.

9. Whisk together powdered sugar, lemon juice, and strawberry purée to make glaze. Drizzle over cooled cake before serving.

Notes

For best texture, bring ingredients to room temperature before baking. Cake keeps at room temperature for 3 days or can be frozen up to 3 months. Serve with whipped cream or fresh berries for a lovely presentation.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American