Strawberry Lemon Pound Cake is a moist and buttery homemade pound cake filled with fresh strawberries, bright lemon flavor, and topped with a tangy lemon glaze! It’s the perfect spring or summer dessert! But, I would not turn it down any time of the year. And, if you love blueberries, be sure to try my Lemon Blueberry Pound Cake, which is just as delicious!
Ingredients & Substitutions
- Butter: This cake uses 2 ½ sticks of salted butter. Yes, that is a lot of butter, but it helps make the cake super moist, rich, and full of flavor. Don’t worry, it’s worth it!
- Sugars: This pound cake is made with 3 cups of granulated sugar. It gives the cake its sweet flavor, helps it stay soft and moist, and creates that golden, slightly crisp crust on the outside. Then, get out your confectioners’ sugar (powdered sugar) for the glaze.
- Eggs: This recipe uses six eggs because they help hold the cake together, make it rich and moist, and give it that soft, fluffy texture we love in pound cake. Make sure they are at room temperature before using.
- Cake Flour: For the best texture, this Strawberry Lemon Pound Cake is made with cake flour. Using all-purpose flour will change the results, making the cake denser and less tender. If you don’t have cake flour on hand, you can make a simple homemade cake flour substitute with just two ingredients.
- Buttermilk: Buttermilk helps make the cake soft and tender. It also adds a tiny bit of tangy flavor that makes the lemon taste even better! If you don’t have any on hand, make homemade buttermilk.
- Lemon Flavor: To give the pound cake its lemon flavor, I used lemon extract in the batter. You’ll also need fresh lemon juice for the glaze, about 1/4 cup, which usually takes 1 to 2 lemons. (I like to keep extra lemons on hand, just in case!) And for a final burst of lemon, I sprinkled fresh lemon zest on top of the cake. Be sure to zest the lemon before you juice it!
- Strawberries: Before folding in the diced strawberries, I toss them with about 1 tablespoon of flour. This helps keep the berries from sinking to the bottom of the cake as it bakes.
Can You Use Frozen Strawberries in Strawberry Lemon Pound Cake?
Yes, you can use frozen strawberries for this Strawberry Lemon Pound Cake! Just make sure to thaw and drain the berries completely before tossing them with flour and folding them into the batter. This step helps prevent extra moisture from making the cake soggy or too wet while baking. Using frozen strawberries is a convenient option when fresh berries aren’t in season.
Can I Use a Different Pan for Strawberry Lemon Pound Cake?
Yes! I used a 10-inch bundt pan, which gives the cake its beautiful shape with fluted edges and a hollow center. But you can also bake this Strawberry Lemon Pound Cake in two standard loaf pans (8½ x 4½-inch or 9 x 5-inch). Bake the loaves for 60 to 80 minutes, starting to check around the 60-minute mark. The cakes are done when the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. And don’t forget to drizzle on that sweet lemon glaze once the cakes have cooled!
What Is the Difference Between Pound Cake and Regular Cake?
Pound cake is denser and richer than regular cake. It traditionally uses equal parts of butter, sugar, eggs, and flour. Originally, a pound of each, which is how it got its name😀. This gives the cake its signature dense, moist texture and buttery flavor. Regular cakes (like birthday or layer cakes) are usually lighter, and fluffier, and often include ingredients like baking powder or baking soda to help them rise more. They may also use milk or oil for moisture and tend to be frosted or layered. So if you’re craving a cake that’s thick, buttery, and perfect with just a glaze or dusting of sugar (I am!), pound cake is the way to go!
How to Store Strawberry Lemon Pound Cake
To keep your Strawberry Lemon Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can store it in the refrigerator for up to 5 days, but that can dry out the cake faster. If you do prefer to refrigerate the cake, be sure to wrap it well to prevent drying out or absorbing odors.
Can I Freeze Pound Cakes?
Absolutely! Pound cakes freeze very well. For best results, freeze this strawberry lemon pound cake without the glaze. Once the cake has cooled completely, double-wrap it in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When ready to enjoy it, let the cake thaw overnight in the refrigerator. Once thawed, bring it to room temperature and add the glaze before serving.
Strawberry Lemon Pound Cake
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 1 tablespoon lemon extract
- 3 cups (498 g) fresh strawberries, chopped
- 1 tablespoon all-purpose flour, for tossing the strawberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice, 1-2 lemons
Toppings
- 1 teaspoon lemon zest, about 1 medium lemon
- ½ cup fresh strawberries, chopped
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
- Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Slowly add the cake flour and mix on low speed until just combined.
- Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
- Add the lemon extract, mixing until just combined.
- In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to help prevent them from sinking during baking.
- Gently fold the floured strawberries into the batter.
- Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.
- Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely before glazing.
Glaze
- In a small bowl, combine confectioners’ sugar and lemon juice. Mix until smooth. Pour over the cooled cake.
Toppings
- After glazing the cake, sprinkle with lemon zest and scatter the chopped strawberries on top. Let the glaze set before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is moist, buttery, and bursting with fresh strawberry flavor. The lemon glaze ties it all together perfectly.
Elizabeth
I love how dense pound cakes are, and I loved the strawberry lemon combination in this one! And, it is good with or without the glaze!
Annabelle
This dessert seems perfect for summer and using fresh strawberries!
Stephanie
I loved how easy this was to make, and the strawberry lemon combo is so refreshing.
Bella
I love the texture of this pound cake! It makes me excited for summer!
