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
Scale
- 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