Strawberry Lemonade Pound Cake is a bright, buttery dessert that mixes tangy lemon with sweet strawberry for a rich but refreshing cake.
🍓🍋 Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 1 cup sour cream or buttermilk
- 2 tbsp lemon juice
- Zest of 1–2 lemons
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Strawberry Glaze
- 1 cup strawberries (fresh or frozen, mashed)
- 1 cup powdered sugar
- 1 tsp lemon juice
🔥 Instructions
1. Make batter
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in sour cream, lemon juice, zest, and vanilla.
- Combine flour, baking powder, and salt, then fold in.
2. Bake
- Pour into greased bundt or loaf pan.
- Bake at 175°C (350°F) for 45–60 minutes.
- Cool completely before glazing.
3. Strawberry glaze
- Mash strawberries and mix with powdered sugar and lemon juice.
- Drizzle over cooled cake.
🍽️ Pro Tips
- Don’t overmix—keeps it soft and moist.
- Fresh lemon zest gives the strongest flavor.
- Let glaze set for 10–15 minutes before slicing.
If you want, I can also make a strawberry lemonade poke cake, mini pound cake loaves, or ultra-moist bakery-style version 😄
