Description
This Strawberry Lemon Pound Cake is a moist and flavorful dessert combining fresh strawberries and zesty lemon for a perfect balance of sweetness and tang. Baked to golden perfection and topped with a tangy lemon glaze, this pound cake is ideal for any occasion, offering a delightful treat that’s both classic and refreshing.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup fresh strawberries, chopped
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Prepare Strawberries: Chop the fresh strawberries and lightly toss them in some flour to help them distribute evenly in the batter without sinking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition for a smooth texture.
- Add Lemon Flavor: Stir in the lemon zest and lemon juice into the wet ingredients to infuse the cake with a bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing the batter.
- Fold in Strawberries: Gently fold the floured strawberries into the batter to ensure even distribution without breaking them up.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan and smooth the top evenly.
- Bake the Cake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Glaze: Mix the powdered sugar with lemon juice to create a smooth glaze, then drizzle it evenly over the cooled cake for a sweet and tangy finish.
Notes
- Ensure eggs are at room temperature for better mixing.
- Tossing strawberries in flour helps prevent them from sinking to the bottom during baking.
- Don’t overmix the batter once the dry ingredients are added to maintain cake tenderness.
- Use fresh lemon zest and juice for the brightest flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
