Strawberry Lemonade Pound Cake brings together the bright zing of fresh lemons and the sweet, sunny flavor of ripe strawberries all in a moist, tender loaf. This recipe is dear to my heart, perfect for summer afternoons, birthday brunches, or anytime you’re craving a showstopper dessert that tastes as delightful as it looks. Each bite bursts with fruity, citrusy goodness, topped off by a pretty pink glaze that makes everyone reach for seconds. Get ready to impress friends and family with a dessert that’s bound to become your new signature treat!

Strawberry Lemonade Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples and a few fresh picks for this Strawberry Lemonade Pound Cake, and each one plays a starring role in teasing out the cake’s flavor, color, and luscious texture. Choose the ripest strawberries and juiciest lemons you can find; they’re the secret to making this dessert irresistibly vibrant.

Fresh Strawberries: Adds bursts of sweet-tart flavor and a gorgeous pink hue to both the batter and the glaze.
Lemon Zest & Juice: Infuses the cake with bright, citrusy notes that balance the sweetness beautifully.
All-Purpose Flour: Gives the pound cake its trademark crumb and sturdy, sliceable texture.
Unsalted Butter: Ensures ultimate moistness and that classic, rich pound cake flavor.
Granulated Sugar: Sweetens the cake and helps achieve that golden, caramelized crust.
Eggs: Bind everything together and provide structure for that lovely, tight crumb.
Greek Yogurt or Sour Cream: Adds a tender, plush texture with a subtle tanginess that complements the citrus.
Baking Powder: Gives the cake just the right amount of lift without sacrificing density.
Vanilla Extract: Warmly rounds out the fruity and citrus flavors.
Powdered Sugar: Essential for making the luscious strawberry-lemon glaze on top!
Pinch of Salt: Enhances all the other flavors and keeps the sweetness in check.

How to Make Strawberry Lemonade Pound Cake

Step 1: Prep Your Ingredients

Before you dive in, preheat your oven to 350°F (175°C) and grease a standard loaf pan. Toss your strawberries in a smidge of flour to keep them from sinking as the batter bakes. Zest and juice your lemons now—trust me, extracting every drop makes all the difference.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar until it turns light and fluffy—at least 3-4 minutes. This step whips air into your cake, making it rise beautifully despite its dense nature.

Step 3: Add the Eggs and Lemon

Beat in the eggs one at a time, scraping down the bowl between each addition. Next, blend in the lemon zest, lemon juice, and vanilla extract. The kitchen will already smell amazing!

Step 4: Mix in the Dry Ingredients

Gently mix in the flour, baking powder, and salt, alternating with the Greek yogurt. Fold in the flour-coated strawberry pieces just until combined—over-mixing can toughen the crumb, so keep it gentle.

Step 5: Bake the Pound Cake

Pour the batter into your prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes, covering loosely with foil if the top browns too quickly. Test with a skewer at 55 minutes; it should come out clean or with just a few moist crumbs.

Step 6: Prepare and Drizzle the Glaze

While the cake cools, mash a few strawberries and whisk with lemon juice and powdered sugar to make a thick pink glaze. Once the cake is completely cool, drizzle generously over the top. Let the glaze set before slicing—if you can wait that long!

How to Serve Strawberry Lemonade Pound Cake

Garnishes

Dress up your Strawberry Lemonade Pound Cake with extra sliced strawberries, lemon twists, or a sprinkle of lemon zest. A sprig of fresh mint or edible flowers adds a bakery-worthy finish that’ll have noses—and forks—heading straight for your masterpiece.

Side Dishes

This cake pairs beautifully with whipped cream, vanilla bean ice cream, or a cup of hot Earl Grey tea. For brunch, serve alongside a fruit salad for an extra refreshing spread.

Creative Ways to Present

Try slicing your pound cake into cubes to use as the base for a summery trifle, or toast it lightly and top with more fresh berries for an irresistible dessert-for-breakfast moment. Mini-loaves also make adorable, shareable gifts!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Lemonade Pound Cake fresh and moist, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors stay lively and delicious!

Freezing

This cake freezes like a dream! For best results, wrap the unglazed cake in plastic and then foil, storing it in the freezer for up to two months. Thaw overnight at room temp, glaze just before serving, and it’ll taste like you baked it that day.

Reheating

If you love your pound cake slightly warm, simply microwave an individual slice for 10-15 seconds. Avoid reheating the whole cake in the oven, as it can dry out; fresh slices are the way to go.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Just thaw and drain the berries thoroughly before chopping and adding to the batter, otherwise excess moisture could affect the cake’s texture.

My cake sank in the middle—what did I do wrong?

Sinking usually happens if there’s too much moisture or the cake was underbaked. Make sure to measure your ingredients carefully and test with a skewer before taking the cake out of the oven.

Can I make this cake gluten-free?

Absolutely! Substitute a good 1:1 gluten-free flour blend for the all-purpose flour. Just be sure the blend contains xanthan gum or add a half teaspoon yourself for best texture.

What’s the best way to zest lemons?

Use a microplane or fine grater to zest only the bright yellow skin, avoiding the bitter white pith underneath. Do this before juicing for maximum flavor.

How do I keep the strawberries from sinking to the bottom?

Tossing the chopped strawberries with a little bit of flour before folding them into the batter helps suspend them throughout the cake, giving you perfect bites every time.

Final Thoughts

If you’re looking to brighten your dessert table or just want to treat yourself to something extraordinary, you have to try this Strawberry Lemonade Pound Cake. One slice and you’ll see why it’s become a beloved staple in my kitchen—full of summery charm and easy enough for any baker to master. Happy baking!

Strawberry Lemonade Pound Cake Recipe