Strawberry Lemonade Pound Cake Recipe
This Strawberry Lemonade Pound Cake is a delightful, moist dessert bursting with fresh lemon and strawberry flavors, topped with a tangy lemon glaze for the perfect sweet finish.
- Author: Natali
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
For the Cake
- 1 1/4 cup granulated sugar
- 1 cup butter (2 sticks)
- 1 tsp vanilla
- 1 tsp lemon extract
- 5 eggs (lightly beaten)
- 2 Tbs lemon juice
- 1 tbsp lemon (zest)
- 1/3 cup sour cream (or greek yogurt)
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Glaze
- 2.5 cups powdered sugar
- 1 Tbs lemon juice
- 1 tsp lemon extract
- 1/2 cup strawberries (fresh & mashed up)
- Preheat: Preheat oven to 325 degrees F
- Creaming: In a stand mixer, cream together butter and sugar. Add in lemon extract and vanilla and mix 20 seconds.
- Mix Wet Ingredients: Add lightly beaten eggs, sour cream, and lemon juice and zest. Mix until incorporated.
- Prepare Dry Ingredients: In a separate bowl whisk together the flour, baking powder and salt.
- Combine: Slowly add the dry ingredients to the wet.
- Pour Batter: Pour into 2 disposable baking loaf pans (7 x 2.5 x 1.5)
- Bake: Bake for 45-60 minutes until edges are golden brown, and a butter knife inserted into the center comes out clean.
- Cool: Let cook for 20 minutes on a cooling rack.
- Prepare Glaze: Meanwhile, prepare the glaze for the top by mixing together the ingredients in a bowl. Adjust thickness by adding additional powdered sugar until you get to desired rate.
- Glaze: Once bread is cooled, spread glaze evenly over the top of both loaves.
Notes
- Adjust the glaze thickness by adding more powdered sugar until desired consistency is achieved.
- Use disposable baking loaf pans for easy cleanup.
Keywords: strawberry pound cake, lemon pound cake, strawberry lemonade dessert, moist pound cake, lemon glaze cake