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    HOME » Recipes » Cake & Muffins

    Published: Apr 13, 2015 · Modified: Jan 2, 2020· This website generates income via ads ·

    Strawberry Lemonade Pound Cake

    Jump to Recipe Print Recipe Pin Recipe

    I am obsessed with strawberries, even though it is not yet peak season for fresh strawberries. I love anything "strawberry" and the urge to pick up a big basket is more than I can resist. It was one of those urges that inspired this Strawberry Lemonade Pound Cake recipe. Tastes just like an iced cold glass of strawberry lemonade on a hot summer day. If you find yourself hoarding strawberries this is a great way to enjoy them. Perfect for a Mother's Day brunch.

    Strawberry Lemonade Bundt Cake with strawberry glaze dripping down the sides.

    My Strawberry Lemonade Pound Cake features an abundance of fresh strawberries, lemon juice, and tart Greek yogurt.

    Ingredients

    The glaze is what takes this Strawberry Lemonade Cake over the top. Flavor and color are coaxed out of fresh strawberries via osmosis by letting the berries sit for a few hours or overnight in a mixture of milk and sugar. I learned all about osmosis during a 20+ year stint as a dialysis nurse. It is nice to occasionally put a tidbit of knowledge from the past into use in the present. Using osmosis to make strawberry glaze is my gift to you.

    Ingredients for the glaze:

    • Powdered sugar
    • Milk, half n half, or cream (your choice, they all work)
    • Sugar
    • Strawberries

    For a tart variation to the strawberry glaze, make a lemon glaze by adding a bit of lemon juice, fresh lemon zest and milk to the powered sugar. You could also use a ¼ teaspoon of lemon extract. Warning: Lemon extract is strong. A little goes a long way. You can always add more, a drop at a time, but you can't take it away, except by adding more powdered sugar.

    Ingredients for strawberry glaze on cutting board.

    Ingredients for the cake:

    • Greek yogurt
      • I love using Greek yogurt in place of sour cream in dense cake recipes. Not only does it cut the sweetness with a little tart, but it makes the cake less oily. I use plain, 0% fat Greek yogurt.
    • Sugar
    • Lemon, juice and zest.
      • I don't add vanilla extract to this cake because the lemon flavor complements the strawberry perfectly.
    • Strawberries
      • Let's discuss strawberries for making Strawberry Lemonade Pound Cake. Many of the fresh fruits in the supermarket were picked before ripening and often lack the flavor and aroma of vine-ripened fruit. This is true of strawberries. Try to buy them at a fruit stand, organic market or the farmer's market. If they don't smell like strawberries, they won't taste like strawberries either. We are blessed to have many home-grown strawberry stands in our area where you can buy strawberries, straight out of the strawberry patch.
    • Salt (use kosher salt)
    • Baking powder
      • (If using all purpose flour, double the amount of baking powder.)
    • Eggs
    • Butter
      • Bakers are reporting lackluster results with ordinary brands of butter recently. Whether the issue is palm oil from the feed of the cows, to water being added, or to any of the butter-related conspiracy theories, good butter yields the best results. Read A Baker’s Golden Rule: Not All Butter Is Created Equal. I am a bit of a rebel because I use salted butter for baking and adjust the salt accordingly.
    • Cake flour (I prefer cake flour but all purpose flour will work.)
    Ingredients for The strawberry lemonade pound cake on a marble countertop.

    Instructions for the Cake

    Steps 1-4:

    Steps 5-8:

    Steps 9-12:

    Steps 13-15:

    Top Tip

    Tossing the diced strawberries in a little all-purpose or cake flour helps keep them evenly distributed throughout the cake, versus sinking to the bottom. Put the dry fruits in a strainer with the flour. Toss to get the fruit coated with flour and the excess flour removed. This trick that works with other fresh fruits as well.

    I used a Bundt pan for this Strawberry Lemonade Bundt Cake, but it would do well as a sheet cake or even muffins. The cake is dense but still very moist. This cake gets better if allowed to sit overnight.

    Slice of cake with ripe red strawberries and a sliced strawberry for garnish.

    Recipe

    Strawberry Lemonade Pound Cake

    Fresh strawberries are throughout the moist cake and in the strawberry glaze on top of this Strawberry Lemonade Pound Cake. It is an easy recipe for perfect summer dessert!
    4.47 from 58 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Soak and cool time 6 hours hrs 30 minutes mins
    Total Time 7 hours hrs 55 minutes mins
    Course
    Dessert
    Servings 12
    Budget
    Frugal

    Equipment

    • Bundt cake pan optional cake pans, loaf pans, or muffin pans
    • Small bowl
    • Electric mixer optional stand mixer
    • Strainer
    • Large bowl

    Ingredients
      

    For the cake:

    • 1 cup butter softened, room temperature
    • 2 cups sugar
    • 3 eggs
    • 1 tablespoon lemon juice
    • Zest of 1 lemon
    • 2 ½ cups cake flour plus five tablespoons
    • ½ teaspoon baking powder (if using all purpoese flour, double the baking powder.)
    • ½ teaspoon kosher salt
    • 1 cup plain Greek yogurt
    • 12 ounces fresh strawberries diced small or pulsed a couple of times in a food processor

    For the glaze:

    • 6 large. very ripe strawberries stemmed and crushed
    • ¼ cup half and half or whole milk
    • 2 tablespoons granulated sugar
    • 1 ½ cups powdered sugar plus extra for dusting

    Instructions
     

    Prep the strawberries for the glaze:

    • Several hours before baking the cake or the night before, mix the 6 crushed strawberries, half and half or milk, and 2 TBS granulated sugar in a small bowl.
    • Stir, cover with plastic wrap, and store in the refrigerator. This will be used to make the glaze.

    For the cake:

    • Preheat the oven temperature to 325 degrees.
    • Spray a Bundt pan with non-stick baking spray and set aside. If you do not have baking spray see alternative method of pan prep in the next step.
    • If you do not have non-stick baking spray generously grease the pan with butter or shortening and dust with ½ cup of flour. Tap pan again the edge of the sink to remove any loose flour.
    • Whisk together in a medium bowl the 2 ½ cups cake flour, baking soda and salt. Set aside.
    • Cream butter and sugar together using an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, mixing lightly on low speed to medium speed after each addition.
    • Stir in the lemon juice and zest. Alternate mixing in the dry ingredients and the yogurt. Avoid over mixing.
    • Just before folding the strawberries into the batter, toss them with 5 tablespoons cake flour. Do not over mix. Gently fold the strawberry flour mixture into the batter.
    • Spoon the batter into the prepared pan. Place in the preheated oven on the middle rack. Bake for 60 -70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
    • Cool 15-20 minutes in the pan, then turn out onto a wire rack or directly onto a cake stand to finish cooling completely.

    For the glaze:

    • Remove the strawberries and milk mixture from the fridge. Pour through a fine mesh strainer, saving the pretty pink strawberry milk in a small bowl.
    • You will only use the liquid for the glaze. Sift the powdered sugar through large strainer to get out any lumps.
    • Slowly add the strawberry milk, whisking as you go, until the glaze is the consistency you desire.
    • Drizzle the glass over the cooled cake, dust with powdered sugar and enjoy.

    Nutrition

    Serving: 1sliceCalories: 414kcalCarbohydrates: 74gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 304mgPotassium: 107mgFiber: 1gSugar: 38gVitamin A: 566IUVitamin C: 21mgCalcium: 48mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Ashley says

      April 24, 2023 at 5:16 pm

      5 stars
      This cake is sooo moist and delicious!!! I added more strawberries in mine, I couldn’t wait to eat the next day so I took a slice about an hour after it cooled. It was amazing.

      Thanks for the recipe!! This is a keeper in my book now:)

      Reply
      • Mary says

        April 25, 2023 at 9:20 am

        Thank you! I am glad you enjoyed it. I am anxiously awaiting fresh strawberry season just for this cake.

        Reply
    2. Janice says

      March 02, 2023 at 3:55 pm

      Looks delish! In your blog you mention baking powder but I don’t see it in the ingredients list.

      Reply
      • Mary says

        March 02, 2023 at 4:46 pm

        Oops, I wrote soda instead of powder in the recipe card. My bad! Thanks for letting me know.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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