Hey, y'all! If you're looking for a dessert that screams summer, this Strawberry Lemonade Pound Cake is just what you need. It’s got all the bright, zesty flavors of lemonade, balanced with the sweetness of fresh strawberries. The result is a tender, buttery pound cake that's perfect for any occasion, whether you're hosting a summer BBQ or just want a sweet treat at home.
Strawberry Lemonade Pound Cake
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Strawberry Lemonade Pound Cake Ingredients
This recipe is simple to follow, and the ingredients come together to create something really special. You start by creaming the butter and sugar until it's light and fluffy, which gives the cake a beautiful texture. Then, you add in eggs, vanilla, and a mixture of flour, baking powder, and salt. The real magic happens when you fold in fresh strawberries, lemon zest, and lemon juice, along with a splash of buttermilk for extra moisture.
- 1 c.unsalted butter, softened (2 sticks)
- 2 c. granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ c. fresh strawberries, diced
- Zest of 2 lemons
- ½ c. freshly squeezed lemon juice
- ½ c. buttermilk
How to Make Strawberry Lemonade Pound Cake
The cake bakes up beautifully in the oven, turning golden brown on the outside while staying moist and flavorful on the inside. Once it’s done, let it cool before slicing into it, and you’ll be greeted with the fresh scent of lemons and strawberries. It's the kind of cake that’s just as good with a cup of coffee in the morning as it is for dessert after dinner.
- Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon zest, lemon juice, and buttermilk until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Pro Tips For Making This Recipe
- Fresh strawberries and freshly squeezed lemon juice make a big difference in flavor. Avoid using bottled lemon juice or frozen strawberries for the best results.
- When combining the dry and wet ingredients, mix until just combined to avoid overworking the batter, which can lead to a dense cake.
- Start checking the cake around the 55-minute mark. If a toothpick inserted into the center comes out clean, the cake is done. If not, give it a few more minutes and test again.
- Allow the cake to cool completely before slicing. This helps it firm up and makes it easier to cut clean slices.
Frequently Asked Questions
It's best to use fresh strawberries for this recipe. Frozen strawberries can add too much moisture and may make the cake soggy.
Yes, if you don't have buttermilk, you can make a substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months.
Absolutely! A simple lemon glaze made from powdered sugar and lemon juice would be a great addition. Just drizzle it over the cooled cake before serving.
Other Dessert Recipes You'll Love
Strawberry Lemonade Pound Cake
If you want to get a little fancy, you can drizzle a simple lemon glaze over the top or serve it with a dollop of whipped cream and extra strawberries. However you decide to enjoy it, this Strawberry Lemonade Pound Cake is sure to become a new favorite. It's easy to make, full of flavor, and perfect for those sunny days when you want something sweet and refreshing.
Strawberry Lemonade Pound Cake
Equipment
- 9x5 loaf pan
Ingredients
- 1 c.unsalted butter softened (2 sticks)
- 2 c. granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ c. fresh strawberries diced
- Zest of 2 lemons
- ½ c. freshly squeezed lemon juice
- ½ c. buttermilk
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon zest, lemon juice, and buttermilk until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Fresh strawberries and freshly squeezed lemon juice make a big difference in flavor. Avoid using bottled lemon juice or frozen strawberries for the best results.
- When combining the dry and wet ingredients, mix until just combined to avoid overworking the batter, which can lead to a dense cake.
- Start checking the cake around the 55-minute mark. If a toothpick inserted into the center comes out clean, the cake is done. If not, give it a few more minutes and test again.
- Allow the cake to cool completely before slicing. This helps it firm up and makes it easier to cut clean slices.
Nutrition
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My best,
JC
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