Strawberry Lemonade Pound Cake

Slice of strawberry cake on a plate with sliced strawberries.

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!

Course Dessert

Cuisine American

Keyword Bundt, glaze, lemonade, pound, pound cake, strawberry

Budget Frugal

Prep Time 20

Cook Time 1 5

Soak and cool time 6 30

Total Time 7 55

Servings

Calories 414kcal

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 purpose 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 glaze over the cooled cake, dust with powdered sugar and enjoy.

Nutrition