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.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 ½ cups granulated sugar
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4 large eggs, room temperature
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup whole milk or buttermilk
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2 tablespoons fresh lemon juice
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2 tablespoons lemon zest
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1 ½ cups fresh strawberries, chopped
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1 tablespoon flour (for coating strawberries)
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1 cup powdered sugar (for glaze)
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1 tablespoon lemon juice (for glaze)
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2 tablespoons strawberry purée (for glaze)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan or Bundt pan.
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Cream butter and granulated sugar together until light and fluffy.
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Beat in eggs one at a time, then mix in lemon zest and juice.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add dry ingredients to wet mixture alternately with milk, beginning and ending with dry.
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Toss chopped strawberries with 1 tablespoon flour, then gently fold them into the batter.
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Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, until a toothpick comes out clean.
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Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
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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