Strawberry Lemonade Pound Cake features a moist, buttery pound cake infused with fresh lemon zest and juicy strawberries.
This cake captures the essence of summer in every bite. This Strawberry Lemonade Pound Cake is my favorite way to enjoy the warmer season!
Bursting with the bright, tangy flavor of lemons and the sweet, juicy goodness of fresh strawberries, it’s a delightful twist on the classic pound cake.
I can’t get enough of that strawberry lemon flavor. What a great way to enjoy the flavors of summer. Perfect for any occasion, this moist and tender cake will surely become a favorite in your recipe box.
Strawberry Lemonade Pound Cake is a super yummy dessert that combines the fresh, tangy taste of lemons with the sweet, juicy flavor of strawberries.
Perfect for any occasion, this cake is easy to make and sure to impress. Whether you’re serving it at a summer picnic, a family gathering, or simply enjoying it at home, this cake is a winner.
Common Questions About Strawberry Lemonade Pound Cake
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. This helps prevent too much moisture in the cake.
What if I don’t have buttermilk?
No worries! If you don’t have buttermilk on hand, you can make a simple substitute for this easy recipe.
Just add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes, and you have a quick and easy buttermilk substitute.
How do I know when the pound cake is done?
The best way to check if your pound cake is done is the toothpick test. Insert a toothpick into the center of the cake and if it comes out clean or with just a few moist crumbs, the cake is ready.
If the toothpick has wet batter on it, bake the cake for a few more minutes and check again. Just be careful. You don’t want the top of the cake to fall!
Storage
This pound cake is great for storage. I love munching on it out of the fridge actually. Ha!
Refrigerator
Store your Strawberry Lemonade Pound Cake in an airtight container in the fridge for up to a week. This keeps it fresh and moist.
Freezer
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3-4 months. Thaw at room temperature before serving.
Tips
If you’re like me, you’re always looking for new strawberry recipes in the summer months. This one takes the cake!
- Use room temperature ingredients: This ensures that everything mixes together smoothly.
- Don’t overmix the batter: Overmixing can make the cake dense. Mix just until the ingredients are combined.
- Fold in the strawberries gently: This helps distribute them evenly without crushing them.
- Use fresh lemon juice and zest: Fresh ingredients give the best flavor.
- Let the cake cool completely: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Ingredients
Fresh lemons are really the best here. I know it’s tempting to use the bottled stuff. Take my advice and go fresh!
- Butter, softened (unsalted)
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Fresh strawberries, diced
- Freshly squeezed lemon juice
- Buttermilk
- Lemon zest
How to Make Strawberry Lemonade Pound Cake
Ok, here is the full recipe. Don’t worry, I’ve got some really simple steps for you. Pound cake definitely doesn’t have to be complicated.
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest, until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
Kitchen Supplies You’ll Need for Strawberry Lemonade Pound Cake
You can experiment with different pans if you like. Personally, I think the 9×5 loaf pan is best here.
- 9×5 inch loaf pan
- Parchment paper or non-stick spray
- Large mixing bowl
- Medium bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
What to Serve With Strawberry Lemonade Pound Cake
Extra strawberries on the side, please! Everything is better with some fresh strawberries. Especially when they are in season.
- Fresh berries: Enhance the fruity flavor by serving with a side of fresh berries.
- Whipped cream: A dollop of whipped cream adds a light and airy touch.
- Vanilla ice cream: Perfect for hot summer days, a scoop of ice cream makes this cake even more special.
- Lemon glaze: Drizzle a simple lemon glaze made of powdered sugar and lemon juice for extra zest.
- Iced tea: A refreshing glass of iced tea pairs wonderfully with this summery dessert.
Why You Should Make Strawberry Lemonade Pound Cake
Because, well why not? I’m sure you’ve got a hankering for some strawberries. Lemon can only make them better. Try it and you’ll see!
- Bursting with flavor: The combination of strawberries and lemons creates a delicious, summery taste.
- Moist and tender: This cake is incredibly moist, thanks to the buttermilk and fresh fruit.
- Easy to make: With straightforward steps and simple ingredients, this recipe is perfect for bakers of all levels.
- Versatile: Great for picnics, parties, or just a sweet treat at home.
- Beautiful presentation: The colorful fruit and bright lemon zest make this cake as pretty as it is tasty.
Variations and Add-Ins for Strawberry Lemonade Pound Cake
I’ve got some great ideas here for you. I haven’t tried them all myself, but be sure to let me know how it goes in the comments!
- Add a strawberry glaze: Mix powdered sugar with a bit of strawberry reduction for a fruity drizzle.
- Use different fruits: Try blueberries or raspberries for a different twist.
- Make it a bundt cake: Use a bundt pan for a more elegant presentation.
- Include nuts: Add chopped almonds or walnuts for some crunch.
- Lemon extract: Enhance the lemon flavor by adding a teaspoon of lemon extract.
- Greek yogurt: Substitute some of the buttermilk with Greek yogurt for a tangy flavor.
- Cream cheese: Add a cream cheese layer in the middle for extra richness.
If you love this pound cake recipe, you’re going to love these other strawberry and lemonade ideas too. Please click each link below to find the easy, printable recipe!
More Pound Cake Recipes
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Strawberry Lemonade Pound Cake
Ingredients
- 1 cup butter softened – (2 sticks) unsalted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup strawberries fresh – diced
- ½ cup lemon juice freshly squeezed
- ½ cup buttermilk
- zest of 2 lemons
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest, until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
Equipment
- Loaf Pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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