Go Back
+ servings

Strawberry Lemon Pound Cake Ring with Cream Cheese Icing

A bundt cake on a platter with white icing and lemons and strawberries on top.
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! (Adapted from "Better Homes & Gardens New Cook Book" recipe for Pound Cake.)
Sip + Sanity | Linda Feller
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Serving Size 12

Equipment

Ingredients

Cake

  • 3 cups all purpose flour
  • tsp baking powder
  • ½ tsp kosher salt
  • sticks unsalted butter (1 cup + 2 tbsp) room temperature, divided
  • 1 cup sugar plus extra for coating the pan
  • tsp almond extract (or vanilla extract)
  • 4 large eggs room temperature
  • cups fresh strawberries sliced (if large, halve before slicing)
  • 1 lemon zest + juice, used separately

Icing

  • 2 oz cream cheese room temperature
  • cups confectioner's sugar
  • ½ tsp almond extract (or vanilla extract)

Instructions

  • 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.

Nutrition

Calories: 442kcal | Carbohydrates: 59g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 192mg | Potassium: 122mg | Fiber: 2g | Sugar: 33g | Vitamin A: 688IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg