Lemon Pound Cake with Strawberries

Lemon Pound Cake with Strawberries

Here is another ‘better than Starbucks’ recipe, and one of the best things I’ve ever made! This past weekend we went to visit the hubby’s amazing grandparents and I made this dessert, it was so good and a perfect summer recipe. It combines a light lemon flavor paired beautifully with the strawberries and sauce. One could eat the pound cake itself for days and days and days repeatedly, it is SO good!Do you have a favorite summer recipe?

Lemon Pound Cake with Strawberries
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20-25
  • For the Pound Cake:
  • 1 cup (2 sticks) unsalted butter, softened, plus more for the pan prep
  • 3 cups all-purpose flour plus about 2 Tbs more for the pan prep
  • ¾ cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • ⅓ cup fresh lemon juice (juice from 2 lemons)
  • ½ tsp vanilla extract
  • 1 teaspoons salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • For the Glaze:
  • Juice of 1 lemon
  • 2 cups powdered sugar
  • For the Strawberries:
  • 1 Pint of Strawberries, washed and sliced
  • ¼ cup sugar
  1. For the Cake:
  2. Preheat oven to 350. Prep 2 loaf pans by coating in butter, and then sprinkling with flour-tap off excess flour (I used one bread loaf pan and one store bought loaf pan, next time I'll just use the store bought ones, they turned out a little lighter.)
  3. In a small bowl combine buttermilk with lemon zest and juice (zest lemons before juicing) and vanilla extract.
  4. In a separate bowl combine butter and sugar and use a hand mixer to cream it until light and fluffy. Next, add eggs, one at a time, beating after each egg. To the creamed butter and sugar add baking powder, baking soda and salt and 1 cup of flour and combine. Next add half of the buttermilk and lemon mixture and beat to combine, then add 1 more cup of flour and beat, then add the remaining buttermilk mixture and combine, lastly add the remaining 1 cup of flour and combine well, but don't overmix.
  5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 55 to 65 minutes. Cool 15 minutes in pan. Remove from pan to let cool; cool at least half an hour before glazing.
  6. For the glaze:
  7. In a small bowl put the lemon juice first, and then add as much powdered sugar (about 2 cups) whisking in between until it is thick white in color and pourable, but not too liquidy.
  8. For the Strawberries:
  9. Clean and cut strawberries. In a food processor put ¼ cup sugar and about 3 strawberries, pulse until it becomes a liquid with only a few chunks. Pour over the other strawberries and mix and put in the refrigerator until ready to serve.

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