This Strawberry Lemonade Pound Cake Recipe is the perfect blend of sweet, tangy, and moist. It is one of my favorite easy bread recipes because it's bursting with the flavors of juicy strawberries and zesty lemon. It's easy to make and perfect for any occasion!
If you love strawberries but don't want the lemon flavor, you can try our Strawberry Bread Recipe.
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Strawberry Lemonade Pound Cake
The combination of fresh strawberries and zesty lemon flavor is a classic. This yummy treat is perfect for any occasion, whether a family gathering or an afternoon snack. The recipe uses simple ingredients, so you don't need anything fancy.
If you are looking for a delicious and relatively easy dessert that provides a great way to use up those ripe strawberries sitting in your fridge, this is it!
This is a great recipe to make with kids. If your children love helping in the kitchen, check out Raddish, a monthly subscription box for kids. It's a cooking lesson where kids can indulge their culinary curiosity!
Fresh Strawberry Recipes
There are endless possibilities when it comes to cooking with strawberries. You can use them in baking, but they are also great in refreshing strawberry salads or smoothies. Here are some of our favorite ways to incorporate strawberries into easy recipes:
- Strawberry Cheesecake Dump Cake
- Strawberry Shortcake Donut
- Strawberry Oatmeal Muffins Recipe
- Strawberry Breakfast Bars
Ingredients For Strawberry Lemonade Pound Cake Recipe
- Unsalted butter: Adds richness and moisture.
- Granulated sugar: Sweetens the cake and helps with caramelization.
- Large eggs: Provide structure and stability.
- Vanilla extract: Enhances the overall flavor.
- All-purpose flour: Forms the base of the cake.
- Baking powder: Helps the cake rise.
- Salt: Balances the sweetness in the pound cake.
- Fresh strawberries: For a burst of fresh fruit flavor.
- Lemon zest and juice: Adds tanginess and brightness.
- Buttermilk: Makes the cake extra moist.
- Powdered sugar: Optional. For sprinkling on top of the cake, if desired.
How to Make Strawberry Lemon Pound Cake
First, preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prepare it for the batter.
In a large bowl, start by creaming the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next.
Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the wet mixture, mixing until just combined. It's crucial not to overmix at this stage. Fold in the diced fresh strawberries, fresh lemon zest, fresh lemon juice, and buttermilk. Make sure the strawberries are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure an even bake.Place the pan in the preheated oven and bake for 55-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you like, you can sprinkle powdered sugar on top of the pound cake for a pretty finish.
Tips for Making the Perfect Pound Cake
Tip 1: Ovens can vary, so start checking your cake at the 55-minute mark. If the top is browning too fast, cover it with foil.
Tip 2: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them mix more quickly and evenly.
Tip 3: When adding the strawberries, fold them in gently to avoid crushing them and turning your batter pink.
FAQS For Strawberry Lemonade Pound Cake Recipe
How to store pound cake?
You can store this strawberry lemonade pound cake in an airtight container. At room temperature, it will stay fresh for up to 3 days. If you refrigerate it, it can last up to a week. For longer storage, freeze the cake for up to 3 months.
Can I use frozen strawberries in pound cake?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding them to the batter to avoid adding excess moisture.
Lemon Desserts
Lemon is a versatile and delicious ingredient that adds a refreshing tang to many dessert recipes. Its flavor pairs well with various ingredients, making it a popular choice for desserts. The acidity of lemon also helps balance out the sweetness in desserts.
Best Baking Tools
To make this Strawberry Lemon Pound Cake, you'll need a few basic kitchen tools: mixing bowls for combining ingredients, a hand mixer or stand mixer to cream the butter and sugar.
A spatula is also important for folding in strawberries and smoothing the batter, while a 9x5 inch loaf pan is necessary for baking the cake. All these tools can be found on Amazon.
Cuisinart 9-Inch Chef's Classic Nonstick Bakeware Loaf Pan, Champagne
Koolstuffs Silicone Bread Loaf Pan, 2 PCS Rectangular Non-Stick Baking Mold Pans for Oven, Bread, Cake, Easy ReleaseStainless Steel Stackable Cooling Rack for Baking, 3 Tier 12”x 16.5”,Oven & Dishwasher Salf and Fit Half Sheet,Wire Cooling Racks for Cookie, Pizza, CakeRose Gold Stainless Steel Handle Measuring Cups and Spoons Set, 8 Piece Stackable Accurate Tablespoon for Measuring Dry and Liquid Ingredients Small Teaspoon with Plastic Head (Pink)COOK WITH COLOR Mixing Bowls with TPR Lids - 12 Piece Plastic Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe (Rose)Ziliny 4 Pcs Mixing Bowls with Lids Plastic Nesting Bowls Set with Stainless Steel Colander 8 Pcs Measuring Cups and Spoons Set and Foldable Kitchen Funnel for Kitchen Cooking Accessories (Pink)
And there you have it - a simple yet super delicious Strawberry Lemonade Pound Cake Recipe that’s perfect for any occasion. Hope you enjoy it!
Cake Recipes
📖 Recipe
Strawberry Lemonade Pound Cake Recipe
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh strawberries diced
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the diced strawberries, lemon zest, lemon juice, and buttermilk, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Ovens can be a bit different, so it's a good idea to start checking your cake at the 55-minute mark. If the top is browning too quickly, just cover it with some foil.
- Remember to let your butter, eggs, and buttermilk come to room temperature—this helps them mix together more easily and evenly!
- When it’s time to add the strawberries, fold them in gently to keep them intact and avoid turning your batter pink.
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