The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share my Strawberry Lemon Pound Cake with you. This Strawberry Lemon Pound Cake always makes me smile before I even slice it. The fresh strawberries remind me of spring mornings at the market, and the bright lemon brings that sunshine flavor we love so much here in Crete. When I bake this Strawberry Lemon Pound Cake, my whole kitchen fills with the scent of butter, citrus, and sweetness. It feels like happiness in the oven.
I first made Strawberry Lemon Pound Cake on a Sunday afternoon when my nieces came over. I wanted something soft, something comforting, but also fresh and cheerful. Lemon gives life to everything, and strawberries add that gentle sweetness that feels like a hug. Since that day, this cake has become one of my most requested recipes.
When I slice into this Strawberry Lemon Pound Cake and see the pink pieces of strawberry inside the golden crumb, I feel proud. It looks beautiful, but it tastes even better. It tastes like care. It tastes like sharing.
Why I Love Making This Recipe
I love this Strawberry Lemon Pound Cake because it feels elegant but stays simple. I do not need fancy tools. I do not need complicated steps. I just need butter, sugar, eggs, lemons, and fresh strawberries.
I love how lemon balances sweetness. The citrus keeps the cake from feeling heavy. The strawberries melt slightly into the batter while baking, creating soft, juicy bites in every slice.
I also love that I can serve this cake in so many ways. I enjoy it plain with coffee in the morning. I dress it up with glaze when friends visit. Sometimes I add extra strawberries on top if I want it to look special.
Most of all, I love how women gather around this cake. We sit, we talk, we laugh, and we share slices. Food connects us. A simple Strawberry Lemon Pound Cake can turn an ordinary afternoon into something warm and memorable.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Lemon Pound Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup (60ml) fresh lemon juice
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 1 tablespoon flour (for coating strawberries)
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
My Little Secrets
I always use room temperature ingredients. Soft butter creams better. Eggs mix more smoothly. The batter becomes silky and even.
I always zest the lemon before juicing it. I press firmly but gently, only taking the yellow skin. The white part tastes bitter, and I avoid that.
I toss my diced strawberries with one tablespoon of flour. This small step keeps them from sinking to the bottom while baking.
I never overmix once I add the flour. I stir gently and stop as soon as everything combines. This keeps the pound cake tender.
How I Make It, Step by Step
- I preheat my oven to 175°C (350°F). I grease and line a 9×5-inch loaf pan with parchment paper.
- I place the softened butter and sugar in a large bowl. I beat them together until the mixture looks pale and fluffy. This step takes about 3–4 minutes.
- I add the eggs one at a time. I mix well after each egg.
- I stir in the lemon zest and fresh lemon juice. The aroma already feels beautiful.
- In a separate bowl, I whisk together the flour, baking powder, and salt.
- I add the dry ingredients to the butter mixture in batches, alternating with the milk. I start and finish with the flour. I mix gently.
- I fold in the flour-coated strawberries carefully using a spatula.
- I pour the batter into the prepared loaf pan and smooth the top.
- I bake the cake for 55–65 minutes. I check with a toothpick. When it comes out clean, I remove the cake from the oven.
- I let the cake cool in the pan for 15 minutes. Then I transfer it to a wire rack to cool completely.
- I whisk powdered sugar with lemon juice until smooth. I drizzle the glaze over the cooled cake.
The glaze drips slowly down the sides, and I always smile when I see it.
How I Serve It at Home
I love serving Strawberry Lemon Pound Cake slightly thick sliced. I sometimes warm a slice for a few seconds and serve it with tea or Greek coffee.
When guests visit, I decorate the top with thin lemon slices or fresh strawberries. Sometimes I add a small spoon of whipped cream on the side.
During spring gatherings, I place the whole loaf in the center of the table. Women gather around, cutting small slices and talking for hours. This cake invites conversation.
Storage, Reheating & Make-Ahead Tips
I store the cake in an airtight container at room temperature for up to 3 days. If the weather feels warm, I refrigerate it for up to 5 days.
I always bring refrigerated slices back to room temperature before serving. The texture becomes soft again.
I freeze this cake without glaze. I wrap it tightly in plastic wrap and then foil. It stays fresh for up to 2 months. I thaw it overnight and glaze it the next day.
I often bake it one day ahead. The flavor becomes even better the next morning.
100-Word Short Version
This Strawberry Lemon Pound Cake combines buttery richness with fresh lemon brightness and juicy strawberries. I cream butter and sugar, add eggs, lemon zest, and juice, then gently mix in flour and milk. I fold in flour-coated strawberries and bake until golden. I drizzle a simple lemon glaze on top for extra flavor. The cake stays moist, tender, and perfect for spring gatherings, coffee breaks, or family desserts. It stores well and freezes beautifully. This easy homemade pound cake feels comforting, fresh, and full of love in every slice.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
🛒 Ingredients
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
2 tablespoons lemon zest
¼ cup (60ml) fresh lemon juice
2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (120ml) whole milk
1 ½ cups fresh strawberries, diced
1 tablespoon flour (for strawberries)
Glaze:
1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice
👩🍳 Instructions
- Preheat oven to 175°C (350°F). Grease and line loaf pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in lemon zest and juice.
- Whisk flour, baking powder, and salt separately.
- Add dry ingredients alternating with milk.
- Fold in coated strawberries.
- Pour into pan and smooth top.
- Bake 55–65 minutes.
- Cool completely.
- Drizzle with lemon glaze.
📝 Notes
Use room temperature ingredients for best texture.
Coat strawberries in flour to prevent sinking.
Do not overmix the batter.
Store airtight for freshness.
🍽️ Nutrition (per slice)
Calories: 420
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Sugar: 32g
Sodium: 180mg
Cholesterol: 115mg
Strawberry Lemon Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Strawberry Lemon Pound Cake is soft, buttery, and bursting with fresh strawberries and bright lemon flavor. The perfect balance of sweet and citrusy, this homemade pound cake stays moist for days and makes a beautiful dessert for spring gatherings, afternoon coffee, or special family moments. With simple pantry ingredients and fresh fruit, this easy strawberry lemon cake delivers a tender crumb and irresistible aroma straight from the oven.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 1/4 cup (60ml) fresh lemon juice
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups fresh strawberries, diced and lightly floured
- 1 cup (120g) powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon zest and fresh lemon juice until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently until just combined.
- Fold in the floured strawberries carefully to prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice to create a smooth glaze. Drizzle over the cooled cake before serving.
Notes
Use room temperature ingredients for a smoother batter and better texture. Lightly coating the strawberries in flour helps prevent them from sinking to the bottom. You can substitute Greek yogurt for milk for extra moisture. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Conclusion
When I bake this Strawberry Lemon Pound Cake, I feel connected to my grandmother, to my kitchen, and to every woman who gathers at my table. Simple ingredients create something truly beautiful. Lemon brings brightness. Strawberries bring sweetness. Butter brings comfort.
I hope you make this Strawberry Lemon Pound Cake and share it with someone you love. Let your kitchen get a little messy. Let the glaze drip imperfectly. Let the conversations flow.
Because cooking is never just about the cake. It is about the memories we create around it.
