Description
This Lemon Strawberry Pound Cake is a moist, flavorful loaf that combines the bright zestiness of lemon with the fresh sweetness of strawberries. Perfect for a delightful dessert or afternoon snack, this classic pound cake recipe is enhanced with sour cream and a tangy lemon glaze that beautifully complements the fruity notes.
Ingredients
Cake
- 1 and 1/2 Cups All-Purpose Flour, plus 1-2 tbsp for pan
- 8 medium Strawberries, chopped or mashed
- 2 Eggs, at room temperature
- 1/4 lb Unsalted Butter (1 stick), at room temperature
- 1/2 Cup Sour Cream, at room temperature
- 1 Cup Granulated Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 Cup Lemon Juice
- 2 tbsp Lemon Zest
- 1/2 tsp Vanilla Extract
- 1/3 Cup Whole Milk, at room temperature
- Oil Spray (for pan preparation)
Glaze
- 1/2 Cup Powdered Sugar
- 1 tsp Lemon Juice
Instructions
- Prepare Pan and Preheat Oven: Coat a 9x4 inch loaf pan with butter and dust it with flour. Spray lightly with oil spray if needed. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to ensure even distribution and set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, cream the room temperature butter with granulated sugar until the sugar granules have dissolved and the mixture is smooth and fluffy.
- Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each addition. Then mix in vanilla extract, whole milk, and sour cream until fully incorporated.
- Add Lemon: Mix in lemon juice and lemon zest into the wet ingredients for a bright citrus flavor.
- Combine Batter: Fold the dry ingredients into the wet mixture in three batches, gently combining with a cut and fold technique until just mixed, avoiding overmixing to maintain a tender crumb.
- Incorporate Strawberries: Gently fold the chopped or mashed strawberries into the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to rest in the pan for 10 minutes, then run a knife around the edges and remove the cake from the pan. Transfer to a wire rack and let it cool completely.
- Prepare Glaze and Serve: If using glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and garnish with fresh sliced strawberries. Slice and enjoy!
Notes
- Make sure all your ingredients, especially butter, eggs, milk, and sour cream are at room temperature for better mixing and texture.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute fresh strawberries with frozen ones but make sure to thaw and drain excess moisture to avoid sogginess.
- The glaze is optional but adds a nice tangy sweetness and attractive finish.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
