Strawberry Pound Cake with Strawberry Lemon Glaze Recipe

If you adore the sweet, fresh flavors of summer fruits baked into something rich and buttery, then this Strawberry Pound Cake with Strawberry Lemon Glaze is about to become your new favorite treat. Packed with juicy diced strawberries that brighten each bite and topped with a tangy, luscious glaze combining the zing of lemon with the sweetness of strawberries, this cake perfectly balances indulgence and freshness. Whether you’re baking it for a special occasion or a cozy afternoon snack, it’s a delightful way to celebrate strawberry season or simply brighten your day with every slice.

this Recipe

Ingredients You’ll Need

Creating this gorgeous Strawberry Pound Cake with Strawberry Lemon Glaze is wonderfully straightforward because it relies on simple, classic ingredients that each bring their own magic. From the buttery richness of the pound cake base to the vibrant pop of fresh strawberries and the zesty brightness of the lemon glaze, every component shines in harmony.

• All-purpose flour: The sturdy foundation giving structure to our pound cake.
• Baking powder: A gentle leavening agent that helps the cake rise beautifully.
• Salt: Enhances and balances all the flavorful elements.
• Unsalted butter: Adds luxurious richness and tenderness to the cake.
• Sugar: Sweetens the batter while contributing to moistness and crumb.
• Eggs: Provide structure, richness, and help bind everything together.
• Vanilla extract: Infuses a warm, comforting aroma that complements the fruit.
• Almond extract (optional): Adds a subtle nutty note that pairs beautifully with strawberries.
• Milk: Moistens the batter and creates a tender crumb.
• Fresh strawberries: The star ingredient diced small to scatter bursts of fruity juiciness throughout.
• Powdered sugar: For the silky-smooth glaze coating the cake.
• Pureed strawberries: Concentrated fresh fruit flavor that colors and sweetens the glaze.
• Fresh lemon juice: Brings a bright, tangy contrast that lifts the glaze perfectly.

How to Make Strawberry Pound Cake with Strawberry Lemon Glaze

Step 1: Preheat and Prepare Your Pan

Start by warming up your oven to 175°C (350°F) and greasing a 9×5 inch loaf pan. Lining the pan with parchment paper not only helps the cake release easily but also ensures clean, beautiful edges once baked.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This step ensures the leavening agent and seasoning are evenly distributed throughout the flour, which helps your cake to rise and taste perfectly balanced.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand beaters, beat the softened butter and sugar until the mixture becomes fluffy and pale—this usually takes about 3 to 4 minutes. This step is crucial because incorporating air here is what makes the pound cake tender rather than dense.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then, stir in the vanilla extract and, if you like, the almond extract for that subtle nutty hint that pairs superbly with strawberry flavor.

Step 5: Combine Dry Ingredients and Milk

Add the dry ingredients alternately with the milk to the creamed butter mixture. Mix gently to keep the batter light and airy, but make sure everything is well combined.

Step 6: Fold in the Diced Strawberries

Carefully fold in the diced strawberries. The key here is to be gentle, so the berries don’t break down and turn your batter pink and watery. You want small bursts of fresh strawberry in every bite.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Strawberry Lemon Glaze

Whisk together powdered sugar, pureed strawberries, and fresh lemon juice until you have a smooth, pourable glaze. The glaze adds a brilliant shine and that perfect sweet-tart finish to the cake.

Step 9: Glaze and Serve

Drizzle the glaze over the cooled cake generously. As it drips down the edges, it creates a stunning, irresistible look that tastes even better.

How to Serve Strawberry Pound Cake with Strawberry Lemon Glaze

Garnishes

A few fresh strawberry slices or vibrant mint leaves make a simple but stunning garnish to elevate your presentation and provide a refreshing burst alongside every bite.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of fresh berry compote on the side – perfect for a dessert that feels extra special.

Creative Ways to Present

For a delightful brunch or tea party, serve individual slices on dainty plates and sprinkle with a little powdered sugar or crushed pistachios. You might even add edible flowers for a gorgeous, Instagram-worthy flourish.

Make Ahead and Storage

Storing Leftovers

You can keep your Strawberry Pound Cake with Strawberry Lemon Glaze fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for 2 to 3 days.

Freezing

To keep your cake for longer, wrap it well in plastic followed by aluminum foil and freeze for up to 3 months. Thaw it overnight in the fridge before serving, and add the glaze fresh just before eating for the best experience.

Reheating

If you prefer your pound cake slightly warm, gently warm slices in a microwave for 10 to 15 seconds or in a low oven around 150°C (300°F) for a few minutes. Avoid overheating so the cake stays tender and moist.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are best for texture and flavor, you can use frozen ones if needed. Just thaw and drain them well to avoid excess moisture that could make the cake soggy.

Is almond extract necessary in this recipe?

Almond extract is optional but highly recommended because it adds a lovely depth that complements the strawberry flavors beautifully. If you don’t have it, vanilla alone will still make a fabulous cake.

How do I prevent strawberries from bleeding into the batter?

To keep your batter’s beautiful pale color, fold the diced strawberries in gently at the very end and avoid mashing them. Coating them lightly with a bit of flour before folding in can also help reduce bleeding.

Can I make this cake in a different pan shape?

Absolutely! This recipe works well in bundt pans, round cake pans, or even muffins. Just adjust the baking time accordingly—a bundt or round pan may take a bit longer, while muffins will bake faster.

Is this cake suitable for freezing after glazing?

It’s better to freeze the cake unglazed, then prepare and add the strawberry lemon glaze fresh after thawing. This keeps the glaze from becoming too runny or dull after freezing and thawing.

Final Thoughts

I truly hope you give this Strawberry Pound Cake with Strawberry Lemon Glaze a try because it has all the elements of a charming homemade dessert that’s both comforting and uplifting. It’s perfect for sharing with loved ones or treating yourself to a moment of pure sweetness. The delightful combination of rich pound cake, juicy strawberries, and tangy glaze is simply irresistible – you’re going to love it!