Description
Indulge in the delightful combination of sweet strawberries and tangy lemon with this moist and flavorful Strawberry Lemon Pound Cake. Perfect for any occasion, this cake is a true crowd-pleaser that will have everyone coming back for seconds!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 ½ cups fresh strawberries, diced and lightly tossed in 1 tablespoon flour
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream the softened butter and sugar. Beat in the eggs one at a time, then add the lemon juice and lemon zest, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Gently fold in the floured strawberries.
- Bake: Pour the batter into the prepared loaf pan and bake for 60–70 minutes. Let the cake cool before adding the glaze.
- Make the Glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- Flour the strawberries to prevent sinking.
- Frozen strawberries can be used if thawed and drained.
- You can double the glaze for extra sweetness.
