There’s something magical about the aroma of a freshly baked Strawberry Lemon Pound Cake wafting through the kitchen. The sweet scent of strawberries mingling with the zesty brightness of lemons creates an irresistible invitation to indulge in a slice (or three). individual pineapple upside down cakes Picture this: you pull the cake from the oven, and it’s golden brown, with a slightly crisp crust that gives way to a soft, tender crumb. sweet chili chicken recipe savory side of collard greens The first bite is an explosion of flavors—sweet, tangy, and oh-so-refreshing.
This delightful treat isn’t just for special occasions; it’s perfect for lazy Sunday brunches or even as a surprise for your neighbor who always borrows your lawnmower. I remember the first time I made this cake; my friends couldn’t get enough! They practically fought over the last slice, and I proudly declared myself the unofficial “Queen of Pound Cake.” Get ready to embark on a flavor journey that will make your taste buds dance with joy!
Why You'll Love This Recipe
- This Strawberry Lemon Pound Cake is incredibly easy to prepare, making it perfect for novice bakers
- The vibrant colors and flavors create a stunning dessert that looks as good as it tastes
- It’s versatile enough for any occasion—from birthdays to casual get-togethers
- Plus, the combination of strawberries and lemon gives it a refreshing twist you’ll crave again and again
I once served this delightful cake at a family gathering, and my cousin could not stop raving about its moist texture and bright flavors!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they should be fragrant and firm.
- Lemon Zest: Use organic lemons if possible; zest adds a bright, zippy flavor to the cake.
- Unsalted Butter: Always use unsalted butter so you can control the saltiness in your recipe.
- Sugar: Granulated sugar helps create that lovely golden crust while keeping the cake moist.
- All-Purpose Flour: This provides structure; sift it for an extra light texture.
- Baking Powder: Ensure it’s fresh for proper rising; check expiry dates before using.
- Eggs: Use large eggs at room temperature to incorporate air better into your batter.
- Vanilla Extract: Opt for pure vanilla extract instead of imitation for richer flavor.
- Milk: Whole milk works best here for added moisture; you could also use buttermilk for richness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray. A well-greased pan ensures easy removal later.
In a mixing bowl, cream together softened butter and sugar until light and fluffy. This should take about 3-5 minutes—your arm workout for the day!
Add eggs one at a time, mixing well after each addition. The mixture should look smooth and creamy before moving on—like you’re making a fancy potion!
Gently fold in sifted flour combined with baking powder. Be careful not to overmix; we want our cake fluffy like clouds!
Stir in lemon zest and chopped strawberries until evenly distributed throughout the batter. The colors should be vibrant and inviting—a true feast for the eyes.
Pour batter into prepared loaf pan evenly and smooth out the top with a spatula. It’s like giving your cake a little spa treatment before it bakes!
Bake in preheated oven for 50-60 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly by now—try not to eat all the batter!
Let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step prevents soggy bottoms—nobody wants that!
Once cooled completely, slice and serve with additional strawberries or drizzle with lemon glaze if you’re feeling extra fancy!
Now go ahead, enjoy this delightful Strawberry Lemon Pound Cake at any occasion you choose! light summer fruit salad.
You Must Know
- Baking a Strawberry Lemon Pound Cake requires precision; the balance of flavors is key
- Fresh, ripe strawberries will elevate your cake’s taste and texture
- The scent of lemon zest will brighten your kitchen, making it feel like sunshine on a plate
Perfecting the Cooking Process
Start by preheating your oven to 350°F while you mix the batter. Cream the butter and sugar first for a fluffy texture, then add eggs, flour, and zesty lemons in that order.
Add Your Touch
Feel free to swap strawberries with blueberries or raspberries for a fruity twist. You can also experiment with adding poppy seeds for an unexpected crunch.
Storing & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For reheating, simply pop slices in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- Use room temperature ingredients to ensure a smooth batter; this is essential for even baking
- Avoid overmixing the batter after adding flour, as it can lead to a dense cake
- Always check your cake with a toothpick to ensure it’s fully baked
Baking this Strawberry Lemon Pound Cake reminds me of summer picnics filled with laughter and sunshine, where everyone fought over the last slice. For more inspiration, check out this Ultimate Chocolate Cake recipe.
FAQ
Can I use frozen strawberries in my Strawberry Lemon Pound Cake?
Yes, but thaw and drain them first to avoid excess moisture.
How do I know when my cake is done baking?
Insert a toothpick into the center; it should come out clean when done.
What can I serve with Strawberry Lemon Pound Cake?
Whipped cream or vanilla ice cream pairs perfectly with this delightful dessert.
Strawberry Lemon Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 12 slices 1x
Description
Delight in the vibrant flavors of this Strawberry Lemon Pound Cake, a perfect blend of sweet strawberries and zesty lemons. This moist and tender cake is easy to make and ideal for any occasion—from brunch to celebrations. With its beautiful golden crust and refreshing taste, it’s sure to be a crowd-pleaser. Enjoy a slice (or two) that will leave your taste buds dancing!
Ingredients
- 1 cup fresh strawberries, chopped
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition until smooth.
- Gently fold in the sifted flour combined with baking powder. Avoid overmixing.
- Stir in lemon zest and chopped strawberries until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
