Name: Strawberry Lemonade Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1/4 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup fresh strawberries, diced; 1 cup powdered sugar; 2 tablespoons freshly squeezed lemon juice; 1-2 tablespoons milk (adjust for desired consistency); Fresh strawberries; Lemon slices

Jump to Recipe

Who can resist the sweet, zesty allure of a Strawberry Lemonade Pound Cake? Imagine biting into a slice of moist, buttery cake bursting with real strawberry pieces and bright, tangy lemon—every bite tastes like a cheerful summer picnic. This recipe combines the nostalgic flavors of classic pound cake with fruity, citrusy notes reminiscent of a refreshing glass of strawberry lemonade. As a kid, I used to believe “pound cake” meant you had to eat it by the pound—it’s that hard to stop at one slice!

This cake is special because it’s simple to make, comes together in just over an hour, and is sure to charm everyone from little ones to dessert-loving adults. If you’ve tried my classic Lemon Blueberry Loaf, you’ll find this recipe just as inviting, only with an extra pop of fresh strawberries. So grab your apron, cue up your favorite playlist, and get ready to bake a cake your family will ask for again and again!

What is Strawberry Lemonade Pound Cake?

So, what exactly is Strawberry Lemonade Pound Cake? Just picture the delightful marriage of a dense, buttery pound cake with all the fun of your favorite summer drink. You might ask, “Why does cake need a lemonade twist?” Well, why not? Life’s short—add a little zest! This playful recipe gets its sunny flavor from real lemon juice and zest, while strawberries pop up in every bite for a sweet surprise. They say the way to a man’s heart is through his stomach, but I’d say this cake will win over anyone—sweet tooth or not. Don’t just take my word for it—bake it and see for yourself!

Why You’ll Love This

There are countless reasons to fall head over heels for Strawberry Lemonade Pound Cake, but here are three that stand out. First, this cake is irresistibly moist and loaded with bright, fresh flavors—think real strawberries mingling with a vibrant lemon glaze. Second, making it at home saves you a bundle compared to specialty bakery treats (plus, you get the bragging rights). Finally, those luscious toppings and the punchy lemon drizzle make every bite a celebration of taste and texture. It’s a cousin to our fan-favorite Raspberry Almond Loaf, but with even more sunshine in every slice. So, why not treat yourself and give this easy, flavor-packed recipe a try today?

How to Make Strawberry Lemonade Pound Cake

Quick Overview

This Strawberry Lemonade Pound Cake is your go-to when you need something easy, crowd-pleasing, and packed with bold, summery flavors. The recipe is straightforward—even beginner bakers can master it! You’ll love the tender crumb of the cake, enhanced by tangy lemon and bursts of real strawberries. From start to finish, you’ll need just about 1 hour and 15 minutes: 15 minutes to prep and an hour to bake. Perfect for last-minute gatherings or spontaneous cravings!

Sliced strawberry lemonade pound cake drizzled with lemon glaze and garnished with fresh fruit

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh strawberries, diced

For the Glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1-2 tablespoons milk (adjust for desired consistency)

For Garnish (optional):

Fresh strawberries
Lemon slices

Step-by-Step

Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix on low speed just until combined—overmixing can lead to a dense cake.
Add the lemon juice, lemon zest, and vanilla extract. Mix lightly to distribute evenly.
Gently fold in the diced strawberries using a spatula, being careful not to crush them.
Pour the batter into your prepared loaf pan. Smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil halfway through baking.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze. Whisk together powdered sugar, lemon juice, and enough milk to reach a pourable consistency.
Drizzle the glaze over the cooled cake. Garnish with fresh strawberries and lemon slices if desired.

What to Serve Strawberry Lemonade Pound Cake With

This dreamy cake shines on its own but pairs beautifully with a few simple sides and drinks. Serve it alongside a chilled glass of iced tea or homemade lemonade for a refreshing afternoon treat. For brunch, enjoy a slice with Greek yogurt and a handful of fresh berries. Hosting a gathering? Add a scoop of vanilla or strawberry ice cream for a decadent dessert duo. If you love coffee breaks, this pound cake makes the perfect companion for your favorite brew. However you serve it, it’s sure to be the star of the table!

Top Tips for Perfecting Strawberry Lemonade Pound Cake

Always use room temperature butter, eggs, and sour cream for best results. This helps the batter mix smoothly and produces a tender crumb.
Don’t overmix the batter—especially after adding the flour. Overmixing creates a dense cake.
Use fresh, ripe strawberries and pat them dry before adding. Too much moisture can make the cake soggy.
If strawberries are out of season, substitute with diced frozen strawberries (thawed and drained) or even raspberries for a twist.
Let the cake cool completely before glazing, or the glaze may melt and run off the cake.
Want a stronger lemon flavor? Add a teaspoon of lemon extract or extra lemon zest.
Adjust the consistency of the glaze by adding milk a few drops at a time until it’s just right for drizzling.

Storing and Reheating Tips

To keep your Strawberry Lemonade Pound Cake fresh, cover leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to 5 days. If you want to freeze it, wrap the unglazed cake tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before glazing. To reheat, warm individual slices in the microwave for 10-15 seconds. This will restore the cake’s soft texture and bring out those lovely strawberry and lemon flavors.

FAQs

How can I make this cake gluten-free?
Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure your blend contains xanthan gum for best results.

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to avoid adding excess moisture to the batter.

Can I make this cake ahead of time?
Absolutely! Bake the cake a day before serving and glaze it just before guests arrive for the freshest flavor and appearance.

Why did my pound cake sink in the middle?
Sinking is often caused by underbaking or opening the oven too early. Try not to peek until the cake is nearly done!

What’s the best way to zest a lemon?
Use a microplane or fine grater to shave just the yellow part of the peel, avoiding the bitter white pith beneath.

Conclusion

Strawberry Lemonade Pound Cake is more than just a dessert—it’s a celebration of sunshine, sweetness, and simplicity. Whether you’re serving it at a summer party, packing it for a picnic, or simply enjoying it with your afternoon coffee, this cake never disappoints. With its unbeatable combination of tangy lemon, sweet strawberries, and buttery pound cake, it’s destined to become a family favorite. So what are you waiting for? Give this easy recipe a try, and bring a little taste of summer into your kitchen today!