Description
This Lemon Strawberry Pound Cake combines the tart freshness of lemons with sweet, ripe strawberries folded into a moist, tender pound cake. Infused with lemon zest and juice, sour cream, and vanilla, this cake is perfect for a delightful dessert or afternoon snack. Topped with a tangy lemon glaze and garnished with fresh strawberries, it offers a balance of rich buttery texture and fresh fruity flavors.
Ingredients
Dry Ingredients
- 1 and 1/2 cups All-Purpose Flour (plus 1-2 tbsp for preparing cake pan)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/4 lbs Unsalted Butter (1 stick), at room temperature
- 1 cup Sugar, white granulated
- 2 Eggs, at room temperature
- 1/2 cup Sour Cream, at room temperature
- 1/3 cup Whole Milk, at room temperature
- 1/2 tsp Vanilla Extract
- 1/4 cup Lemon Juice
- 2 tbsp Lemon Zest
Fruit
- 8 medium Strawberries, small chopped or mashed
For Pan and Glaze
- Butter (for greasing pan)
- Flour (for dusting pan)
- Oil Spray
- 1/2 cup Powdered Sugar
- 1 tsp Lemon Juice
Instructions
- Prepare the Pan and Oven: Coat a 9 by 4-inch loaf pan with butter and dust it with flour to prevent sticking. Set aside. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to distribute evenly and set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the room temperature butter and granulated sugar until the sugar is fully incorporated and the mixture is light and fluffy.
- Add Eggs and Liquids: Add eggs one at a time, beating fully after each addition. Then add the vanilla extract, whole milk, and sour cream, mixing until everything is well combined.
- Add Lemon and Fold Dry Ingredients: Stir in the lemon juice and lemon zest. Gradually fold the dry ingredient mixture into the wet ingredients in three parts, using a cut and fold motion to avoid overmixing. Fold until just combined, with no large streaks of flour.
- Incorporate Strawberries: Gently fold in the chopped or mashed strawberries until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow it to rest in the pan for 10 minutes.
- Cool and Remove: Run a knife around the edges to loosen the cake and remove it from the pan. Let it cool completely on a wire rack before slicing.
- Prepare the Glaze (Optional): Mix the powdered sugar with 1 tsp lemon juice until smooth. Drizzle this glaze over the cooled cake and garnish with fresh sliced strawberries just before serving.
- Serve and Enjoy: Slice the cake and serve it as a delightful dessert or snack, enjoying the fresh and tangy lemon strawberry flavors.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth, creamy batter.
- Do not overmix the batter when folding the dry ingredients and strawberries; overmixing can result in a dense cake.
- If you prefer a more intense strawberry flavor, you can increase the number of strawberries slightly or add a strawberry puree.
- The glaze is optional but adds a lovely tangy sweetness and an attractive finish to the cake.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/9th of the loaf)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 75 mg
