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sliced strawberry lemonade pound cake on a white cake stand

Strawberry Lemonade Pound Cake Recipe

Kara
Moist, buttery pound cake flavored with lemon zest and studded with juicy strawberries. A tangy lemon cream cheese frosting finishes it off beautifully! It's a taste of summer in every bite!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 345 kcal

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

Serving: 1sliceCalories: 345kcalCarbohydrates: 51gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 198mgPotassium: 87mgFiber: 1gSugar: 38gVitamin A: 496IUVitamin C: 13mgCalcium: 31mgIron: 1mg
Keyword strawberry lemonade pound cake
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