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Strawberry Lemonade Pound Cake Recipe

4.4 from 25 reviews

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.

Ingredients

Scale

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)

Instructions

  1. Preheat: Preheat oven to 325 degrees F
  2. Creaming: In a stand mixer, cream together butter and sugar. Add in lemon extract and vanilla and mix 20 seconds.
  3. Mix Wet Ingredients: Add lightly beaten eggs, sour cream, and lemon juice and zest. Mix until incorporated.
  4. Prepare Dry Ingredients: In a separate bowl whisk together the flour, baking powder and salt.
  5. Combine: Slowly add the dry ingredients to the wet.
  6. Pour Batter: Pour into 2 disposable baking loaf pans (7 x 2.5 x 1.5)
  7. Bake: Bake for 45-60 minutes until edges are golden brown, and a butter knife inserted into the center comes out clean.
  8. Cool: Let cook for 20 minutes on a cooling rack.
  9. 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.
  10. 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