Every bite of this strawberry lemonade pound cake tastes like summer! You will fall in love with the moist, tender pound cake studded with juicy strawberries and flavored with lemon zest.
The cake is delicious on its own, but the real finishing touch is the tangy cream cheese lemon icing drizzled over the top. You might be tempted to eat it by the spoonful!
I have been on a Bundt cake kick lately, and this strawberry lemonade pound cake recipe is my latest experiment. Last week I took it to a neighborhood potluck and out of dozens of desserts, it was the first one to disappear!
I love citrus with berries, and this cake was no exception. You can’t help but love a cake with juicy berries, and the cream cheese lemon icing is to die for!
It bakes at a lower temperature, which allows the middle to set before the crust turns dark brown and dries out. Every bite is moist and delicious. It’s a great way to showcase gorgeous summer strawberries!
How is pound cake different than regular cake?
Pound cake is made with butter instead of oil, and uses beaten eggs to help it rise instead of leaveners like baking powder and baking soda. The batter is thick, so fruits, nuts, and other mix-ins won’t sink to the bottom of the cake.
Instead of being light and fluffy like regular cake, pound cake is more dense, but it should be moist and tender, not dry.
Pound cake is usually baked in a loaf pan, tube pan, or fluted pan. I love using fluted pans because the presentation is stunning.
Why You’ll Love This Strawberry Lemonade Pound Cake
- Beautiful presentation: The fluted design of Bundt cakes makes them simply lovely, no fancy decorating skills required!
- Fresh strawberry and lemon flavor: The combination is sweet, tart, and refreshing.
- Soft and moist: Thanks to butter and sour cream, this pound cake has a rich, tender crumb.
- Easy to make: Common ingredients come together for an impressive homemade dessert.
- Perfect for spring and summer: It is wonderful for Easter, Mother’s Day, bridal showers, potlucks, picnics, and summer BBQs.
- Amazing Icing: The tangy cream cheese lemon icing is simply sensational! Not only does it look pretty, it tastes incredible.
How to Make Strawberry Lemonade Pound Cake
- PREP – Brush your Bundt pan with shortening and dust with flour. Wash, hull, and dice the strawberries. Preheat your oven to 300 degrees.
- CREAM – Combine softened butter and sugar in a large bowl. Beat for 2-3 minutes with an electric hand mixer.
- WET INGREDIENTS – Beat the eggs in one at a time, then beat in the sour cream, vanilla, and lemon zest.
- DRY INGREDIENTS – Add the flour, salt, and baking soda. Beat just until barely combined.
- BERRIES – Fold in the diced strawberries.
- BAKE – Spread the batter in the pan and bake in a preheated oven at 300° for about 75 minutes. When you do a toothpick test, it should come out clean or with moist crumbs.
- COOL – Let the cake sit in the pan for about 15 minutes, then invert onto a cooling rack. Cool completely before frosting.
- ICING – Beat the cream cheese and butter until smooth, then beat in the remaining ingredients. Spoon on top of the cake, then spread so it runs down the sides and center of the cake. (An offset spatula works great!)
My favorite way to serve this cake is to garnish it with ripe strawberries. But you could use thin slices of lemon, sprinkles, or just with the icing. Whatever you choose, it’s sure to be a hit!
Tips for the Best Strawberry Lemon Pound Cake
- Grease the Bundt pan thoroughly. Pound cakes can stick, especially around the detailed edges of a Bundt pan. Take a little extra time to coat the entire pan.
- Use fresh lemons! Bottled lemon juice doesn’t have the same bright flavor, and zest is essential in the cake batter. Fresh lemon juice and zest give this cake its signature lemonade flavor.
- Don’t overbake. Once the middle of the cake is set and a toothpick comes out with crumbs but no batter, the cake is done. Overbaking leads to dry cake.
- Let the cake cool completely before glazing. If the cake is still warm, the glaze will melt and run off instead of creating a pretty finish.
VARIATIONS AND SUBSTITUTIONS:
- You can use fresh raspberries or blueberries instead of strawberries.
- Plain yogurt or Greek yogurt can be used in place of the sour cream.
- The cake can be baked in two 8×5″ loaf pans. Increase the oven temperature to 325° and start testing for doneness after 45 or 50 minutes.
- Make a strawberry glaze with confectioners’ sugar, pureed strawberries, and a pinch of salt. Or make a lemon glaze with confectioners’ sugar and fresh lemon juice.
Frequently Asked Questions
Can I make this cake without a Bundt pan?
Yes. You can use a tube pan or divide the batter between loaf pans. Bake time will vary depending on the size and shape of the pan you use, so begin checking for doneness early.
Why did my pound cake turn out dry?
A dry cake can result from adding too much flour, or from overbaking. Weigh the flour for best results, and remove the cake from the oven as soon as the middle is set. Residual heat from the oven will continue to cook it for a few minutes after you take it out.
Can I use bottled lemon juice?
I highly recommend using fresh lemon juice for the best citrus flavor in the icing. Bottled juice doesn’t work as well for this recipe.
Do I have to use lemon zest?
Yes, lemon zest is essential for fresh lemon taste in the cake! Lemon juice doesn’t add enough flavor, and lemon extract has chemical undertones.
Can I Use Frozen Strawberries?
I recommend using fresh berries for strawberry lemonade cake. Frozen strawberries tend to be more tart, and contain too much moisture, so the cake isn’t quite as good. They can be used in a pinch.
More Bundt Cakes:
- Peach Bundt Cake
- Lemon Bundt Cake with Pudding
- Choc Chip Bundt Cake
- Eggnog Bundt Cake
- Chocolate Brownie Bundt Cake
- Pumpkin Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Coconut Bundt Cake
Strawberry Lemonade Pound Cake Recipe
Equipment
Ingredients
Cake Batter:
- ⅔ cup salted butter, softened to room temperature
- 2 cups sugar
- 4 large eggs
- ⅔ cup sour cream
- 1 ½ tsp vanilla extract
- 2 Tbsp fresh lemon zest
- 2 cups all purpose flour
- ½ tsp salt
- ⅛ tsp baking soda
- 2 cups diced fresh strawberries
Lemon Cream Cheese Icing
- 3 ounces cream cheese, softened to room temperature
- 3 Tbsp salted butter, softened to room temperature
- 1 pinch salt
- 1 tsp fresh lemon zest
- 1 ½ cups powdered sugar
- 3 Tbsp fresh lemon juice (more or less)
- 3 large strawberries for garnish (optional)
Instructions
- Let the eggs, butter, and cream cheese sit on the counter until they are at room temperature.
Cake:
- Wash, hull, and dice the strawberries; set aside. Generously brush every crevice of a 12 cup Bundt cake pan with shortening and dust with flour. Preheat your oven to 300°.
- In a large mixing bowl, beat the butter and sugar with an electric mixer for 2-3 minutes. Beat in the eggs one at a time.
- Add the sour cream, vanilla, and lemon zest. Beat until smooth.
- Add the flour, salt, and baking soda. Beat just until there are no streaks of flour. Fold in the diced strawberries.
- Spread the batter in the prepared pan. Bake at 300° for about 75 minutes, or just until a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
- Let the cake cool in the pan for about 15 minutes, then shake gently to loosen the sides. Carefully invert onto a wire rack. Cool completely before icing.
Cream Cheese Lemon Icing
- In a medium bowl, beat the cream cheese and butter until there are no lumps. Add the salt, lemon zest, powdered sugar, and 2 tablespoons of the lemon juice. Beat until smooth, adding additional lemon juice as needed.
- Spoon the icing evenly on top of the cake. Then carefully spread it so it drips evenly down the sides of the cake. If desired, garnish with diced or sliced strawberries.
Notes
- Regular cooking spray doesn’t work as well for Bundt pans. I recommend the shortening/flour method or Baker’s Joy spray with flour.
- Full-fat Greek yogurt can be used in place of the sour cream, but lower fat yogurt will result in a cake that isn’t quite as moist.
- Cake can be stored at room temperature in an airtight container for a day or two if your room is cool. Place it in the refrigerator if you need to store it longer, or if the frosting starts to melt.
- If you want to freeze the cake, wrap it in double layers of plastic wrap before frosting. Freeze the icing in a separate container or bag. When ready to serve, thaw, then add the icing.
Nutrition
This strawberry lemonade bundt cake recipe is the perfect combination of sweet, fruity strawberries and bright, tangy lemon. Make it for your next summer gathering, and don’t be surprised when everyone asks for the recipe!
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