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

Scale

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)

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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