Description
This Strawberry Lemon Pound Cake is a delightful and moist dessert featuring fresh strawberries and zesty lemon flavors. Perfectly balanced with a light lemon glaze, this cake is ideal for any occasion and offers a fresh twist on the classic pound cake.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup fresh strawberries, chopped
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
- Prepare Strawberries: Chop the fresh strawberries into small pieces and toss them lightly in a bit of flour to prevent them from sinking to the bottom during baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition for a smooth, combined batter.
- Add Lemon Flavor: Stir in the fresh lemon zest and lemon juice to infuse the batter with citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to keep the batter light.
- Fold in Strawberries: Carefully fold in the floured strawberries using a spatula, ensuring they are evenly dispersed without breaking them apart.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Glaze: Mix the powdered sugar with lemon juice to create a smooth glaze. Drizzle the glaze over the cooled cake for a sweet and tangy finish.
Notes
- Ensure strawberries are dry before tossing in flour to avoid clumping.
- Room temperature eggs help create a smoother batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Use fresh lemon zest for the best citrus flavor.
- Check the cake doneness near the end of baking time to avoid overbaking.
