Meet your new go-to treat for every sun-soaked gathering and weekend brunch: the Strawberry Lemon Pound Cake. This cake brings together everything you love about homemade baking—tender crumb, vibrant bursts of real strawberries, and the zingy kiss of fresh lemon—in one irresistible loaf. With its fluffy texture and bright, citrusy glaze, this dessert is just as perfect for summer celebrations as rainy day pick-me-ups. If you’ve been looking for that magical recipe that feels both comforting and fresh, this Strawberry Lemon Pound Cake is pure joy on a plate.

Strawberry Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the ingredients that make this Strawberry Lemon Pound Cake truly shine. Every item here earns its place, from juicy strawberries adding color and character, to real lemon infusing every bite with sunshine. Nothing fancy, just tried-and-true essentials you probably have on hand—each one working together for a perfect, show-stopping slice.

Unsalted butter, softened: Sets the richness and ensures a melt-in-your-mouth crumb.
Granulated sugar: Gives the cake its sweet base and golden crust.
Large eggs: Bind everything together and add moisture for a classic pound cake texture.
Lemon juice: Fresh lemon juice brightens each bite and layers on the zesty flavor.
Lemon zest: Don’t skip this! Zest packs even more fragrant citrus oils into the mix.
All-purpose flour: Keeps things classic with just the right sturdiness for strawberries.
Baking soda: Offers a gentle rise and ensures the loaf doesn’t get too dense.
Salt: A little lift to balance all the sweetness and citrus.
Sour cream: Secret weapon for an ultra-moist, tender crumb with a bit of tang.
Fresh strawberries (diced and lightly tossed in flour): Adds bursts of color and flavor, held in place so they don’t sink.
Powdered sugar: Whips up into a silky-sweet glaze for the final flourish.
Lemon juice (for glaze): The finishing zing to tie it all together—and extra drizzle is always a good idea!

How to Make Strawberry Lemon Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and giving your loaf pan a generous coating of butter and flour, or line it with parchment for fuss-free removal later. This helps everything pop out perfectly golden and ensures your Strawberry Lemon Pound Cake looks bakery-ready every single time.

Step 2: Cream Butter and Sugar

Grab a large mixing bowl and cream together your softened butter and granulated sugar until they’re light, airy, and doubled in volume. This step is where your cake gets its signature tender crumb, so don’t rush—give it a few extra minutes with your hand mixer or stand mixer for that perfectly fluffy base.

Step 3: Add Eggs and Lemon

Beat in the eggs one at a time, letting each fully incorporate before adding the next. Pour in the freshly squeezed lemon juice and lemon zest—you’ll smell that bright citrus aroma right away. This is where your Strawberry Lemon Pound Cake really starts to come alive!

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. This not only ensures even distribution but also avoids any sneaky lumps hiding in your batter.

Step 5: Combine Wet and Dry Mixtures

Alternate adding the flour mixture and sour cream to your wet ingredients, starting and ending with the flour mixture. This careful stepwise approach keeps everything light and ensures the batter stays silky smooth—no over-mixing!

Step 6: Fold in Strawberries

Gently fold in your flour-tossed strawberries. Tossing them in flour prevents sinking, so each slice boasts gems of berry delight. The batter will look thick and studded with color—exactly what you want!

Step 7: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean. Don’t be tempted to pull it early—let the golden crust develop and let that Strawberry Lemon Pound Cake fill your kitchen with the most heavenly aroma.

Step 8: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Mix together powdered sugar and lemon juice for a smooth, pourable glaze. Drizzle this over your cooled cake, letting it cascade down the sides. That glossy citrus finish is the crowning touch!

How to Serve Strawberry Lemon Pound Cake

Garnishes

Elevate each slice with extra fresh strawberries on the side, a scattering of lemon zest, or even a sprig of mint for a pop of green. A dusting of powdered sugar never hurts, either! These little touches make your Strawberry Lemon Pound Cake look polished and absolutely irresistible.

Side Dishes

Pair a slice with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of tangy Greek yogurt for a dreamy dessert plate. For brunch, try it alongside a fruit salad or a cup of coffee—this Strawberry Lemon Pound Cake works magic in every setting.

Creative Ways to Present

If you’re feeling festive, cubed pieces can be layered in parfait glasses with creamy lemon curd and berries for a wow-worthy trifle. Or, serve mini slices on a beautiful tiered dessert stand for tea parties and showers. However you serve it, this cake invites creativity at every turn.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Lemon Pound Cake moist and fresh, store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For extra moisture, add a slice of bread to the container to help maintain that tender crumb.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole loaf) in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature and enjoy a slice of summer anytime.

Reheating

If you love a slightly warm treat, pop leftover slices in the microwave for 10-15 seconds. The glaze will get a little melty and the crumb turns extra soft, making every bite of your Strawberry Lemon Pound Cake feel bakery-fresh.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw them thoroughly and pat dry with paper towels. This prevents excess moisture and helps your Strawberry Lemon Pound Cake stay perfectly structured instead of soggy.

What if I don’t have sour cream?

You can substitute plain Greek yogurt in equal measure. It keeps the cake moist and tender with just the right touch of tang to balance the sweet strawberries and lemon.

Why do I have to toss strawberries in flour?

Dusting berries with flour keeps them from sinking to the bottom during baking, ensuring every slice of your Strawberry Lemon Pound Cake is marbled with juicy fruit from end to end.

Can I double the glaze for extra lemony flavor?

Definitely! If you’re like me and adore that zippy lemon kick, just double the glaze ingredients and enjoy an extra drizzly, glossy topping that soaks deliciously into the warm cake.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready! If the top starts to brown too quickly, gently tent with foil for the last 10-15 minutes.

Final Thoughts

There’s something truly special about a recipe that feels both nostalgic and new, and this Strawberry Lemon Pound Cake is exactly that. Every bite bursts with bright strawberry and lemon flavor, wrapped in a soft, buttery crumb. I hope you’ll grab your lemons and berries, bake this loaf, and share it with those you love—it’s bound to become your next family favorite!

Strawberry Lemon Pound Cake Recipe