This strawberry lemon pound cake is so tender and moist. It’s infused with almond and loaded with fresh strawberries. And with that lemony, cream cheese icing, every bite feels like a forkful of sunshine!
Lemon Strawberry Pound Cake
I didn’t intend for this to be my birthday cake, but that’s how it goes sometimes. Truth be told, I couldn’t be happier! It’s going to rain all weekend, and noshing on this fruity cake may be the only bit of sunshine I see (or taste…you know what I mean).
There should be some sort of universal law that it’s not allowed to rain on your birthday…but then I guess it would never rain. OK, so there’s a flaw in that idea.
Anyway…strawberries are so plump and juicy this time of year, and the strawberry patches are open for picking, so it’s the perfect time to whip up a recipe for strawberry pound cake!
Ingredients You’ll Need to Make This Cake
Unlike the pound cakes of old, you don’t need a pound each of butter, sugar and flour, but you’ll still need some…
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Almond extract
- Cream cheese
- Powdered sugar
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How to Make Strawberry Lemon Pound Cake
- Mix together flour, baking powder and salt in a bowl and set aside. Cream together butter and sugar. Add extract and lemon zest. Then beat in the eggs, one at a time. Mix in the flour, a little at at time, until it’s just incorporated. (If you’re thinking that batter looks really orange, it’s because I used pasture-raised eggs which have deep golden yolks! It lightens up during the bake.)
- Toss sliced strawberries with flour, then fold them into the batter with a spatula. Dusting them with flour will keep them suspended in the batter and not sink to the bottom of the pan.
- Grease and sugar your bundt pan or ring mold. A pastry brush is really helpful to grease all the nooks and crannies. Sugar won’t get gummy like flour. The key is to complete this step just before you pour in the batter so the fat and sugar doesn’t have time to slip. (Also, the sugar gives the edges a slight crunch when you bite into it…it’s really good!)
- Pour in the batter and bake for 55 to 65 minutes in a 325°F preheated oven. Test it at 55 minutes by inserting a wooden pick. If it comes out mostly clean, with just a crumb or two, it’s done. (My cake was just right at 60 minutes, but ovens vary, so be sure to test early.)
Allow the cake to cool for 10 minutes on a wire rack. At that point, run a small spatula around the outside and inside edge to make sure the cake isn’t sticking to the pan. You can also use clean fingers to gently pull the cake away from the edges. Invert the cake onto a serving platter and allow it to cool completely before icing it.
To make the lemon cream cheese icing, whisk or beat softened cream cheese and butter together. Add powdered sugar, extract and lemon juice and stir until the sugar is incorporated and the icing is smooth. If it feels too stiff for pouring over the cake, add more lemon juice (a teaspoon at a time) until it’s the right consistency. Drizzle or spread it over the top of the cake and let it drip down naturally.
There are camps that recommend shortening, cooking spray, butter, or something else entirely to ensure the cake releases cleanly. I’ve never had a problem with butter, so that’s what I use to grease my bundt pan. Something else might work better for you or your pan. King Arthur has a great guide for figuring this out.
Yep! I’ve made this cake with both. I prefer it with almond extract…it just gives it a little something extra. But, if you don’t like or can’t ingest almond extract, vanilla is perfect.
Sure! Omit the lemon zest in the batter. Instead of using lemon juice for the icing, replace that with milk.
Store leftovers, covered, in the fridge for 3 to 5 days. To enjoy leftovers, plate individual slices and allow to sit on the counter for 15-20 minutes, since the cake stiffens up in the fridge.
Let Them Eat Cake!
Check out our other cake recipes…
- Easy Cranberry Gingerbread Bundt Cake
- Marshmallow Spiderweb Halloween Surprise Cake
- Hazelnut Chocolate Meringue Cake
Strawberry Lemon Pound Cake Ring with Cream Cheese Icing
- 3 cups all purpose flour
- 1½ tsp baking powder
- ½ tsp kosher salt
- 2¼ sticks unsalted butter (1 cup + 2 tbsp) room temperature, divided
- 1 cup sugar plus extra for coating the pan
- 1½ tsp almond extract (or vanilla extract)
- 4 large eggs room temperature
- 2½ cups fresh strawberries sliced (if large, halve before slicing)
- 1 lemon zest + juice, used separately
- 2 oz cream cheese room temperature
- 1½ cups confectioner's sugar
- ½ tsp almond extract (or vanilla extract)
- Preheat oven to 325°F.
- Reserve 1/4 cup of the flour for later. In a mixing bowl, whisk together the remaining flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together two sticks of butter and sugar until it is light and fluffy. Beat in the almond extract and lemon zest. Beat the eggs in one at at time, incorporating well after each addition. Scrape the sides of the bowl as needed with a silicone spatula.
- Beat in the flour mixture, a little at a time, on low speed until it is just combined. Remove the bowl from the mixing stand.
- Gently toss the strawberries with the reserved 1/4 cup of flour until they are just coated. Fold them into the cake batter with a spatula.
- Grease (I used butter) and sugar (not flour) your bundt pan. Pour the batter evenly into the pan. Bake for 60 minutes or until a pick inserted near the center comes out clean.
- Cool on a rack for 10 minutes. Before inverting it, gently use clean fingers to pull the edge of the cake away from the sides of the pan. Set the cooling rack on top and flip it to release. Allow it to cool completely before glazing.
- To make the glaze, in a medium bowl beat the remaining 2 tablespoons of butter and cream cheese together until smooth. Add the confectioner's sugar, extract and 2 tablespoons of lemon juice. Stir together until the sugar is well combined. If it becomes too stiff, add more lemon juice, a teaspoon at a time. Drizzle this over the cooled cake and decorate with fresh berries, if desired.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.