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–+ servings
Slice of Strawberry Lemonade Pound Cake topped with fresh strawberries
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4.80 from 5 votes

Strawberry Lemonade Pound Cake

A moist, buttery cake bursting with real strawberry pieces and bright, tangy lemon flavors.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Summer
Servings: 8 servings

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Electric Mixer

Ingredients

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

Instructions

  • 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, 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.
  • 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. Cover loosely with foil if the top starts to brown too quickly.
  • 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.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter to avoid a dense cake.