If you are searching for a delightful treat that perfectly marries the bright zestiness of lemons with the sweet juiciness of strawberries, look no further than this Strawberry Lemonade Pound Cake Recipe. This cake is a vibrant celebration of flavors packed into a moist and tender crumb, swirled beautifully with strawberry and lemon batters. Whether you’re entertaining guests or simply craving a cozy afternoon slice with tea, this recipe is bound to become a beloved staple in your kitchen. The luscious glaze and fresh fruit topping elevate it to a showstopper worthy of any occasion.

Ingredients You’ll Need

A white marble textured surface holds a pink bundt pan with smooth cake batter inside. The batter is arranged in two layers: the bottom layer is a light yellow color with a soft texture, filling the base of the pan around the central tube, while the top layer is a pinkish-red shade spread evenly over the yellow batter in a circular shape. The batter layers have a slightly glossy finish, showing a creamy and thick consistency. The pan’s inner walls reflect a soft pink hue from the batter, creating a subtle contrast. Photo taken with an iphone --ar 4:5 --v 7

This Strawberry Lemonade Pound Cake Recipe relies on simple pantry staples that work harmoniously to create a moist, flavorful, and beautifully textured cake. Each ingredient has a special role, from the tender richness of butter to the bright punch of lemon zest and the fruity sweetness of strawberry jam.

3 cups all-purpose flour: Gives the cake structure and a tender crumb.
2 teaspoons baking powder: Helps the cake rise and stay light.
½ teaspoon baking soda: Adds additional lift and helps with browning.
½ teaspoon sea salt: Balances the sweetness and enhances flavor.
1 ½ cups butter, room temperature: Provides richness and moisture.
2 ½ cups granulated sugar: Sweetens and contributes to texture.
6 large eggs, room temperature: Bind ingredients and add moisture.
1 cup Greek yogurt: Adds moisture and a slight tang to complement lemon.
Juice of 1 lemon: Brings fresh brightness to the cake.
Zest of 2 lemons: Intensifies lemon flavor with aromatic oils.
5 tablespoons strawberry jam: Infuses natural strawberry sweetness.
1 teaspoon strawberry flavoring: Enhances the strawberry notes.
1 cup confectioners sugar: Forms the base of the glaze.
1 tablespoon lemon juice: Makes the glaze tangy and smooth.
1 tablespoon strawberry jam: Adds fruity color and flavor to the glaze.
2 cups strawberries: Fresh fruit garnish for vibrant presentation.
½ lemon, sliced: Garnishes the cake with pretty citrus accents.

How to Make Strawberry Lemonade Pound Cake Recipe

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 325 F to ensure even baking. Meanwhile, liberally butter a large Bundt tin, ensuring every nook and cranny is well greased so your pound cake releases easily once baked. This step is key for that perfect shape and an effortless unmolding.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until thoroughly combined. This dry mix is essential as it evenly distributes the leavening agents and salt, guaranteeing a consistent rise and flavor throughout the cake.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat together the softened butter and granulated sugar on medium speed for 2 to 3 minutes. You want this mixture to become light, fluffy, and pale in color as it incorporates air to contribute to the cake’s tender texture.

Step 4: Add Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This gradual addition helps maintain the emulsion and keeps the batter from curdling, resulting in a smooth, consistent batter.

Step 5: Fold in Flour and Greek Yogurt in Stages

Fold half of the dry flour mixture into the batter with a spatula, followed by ½ cup of Greek yogurt. Then, gently fold in the remaining flour and the rest of the yogurt. This step ensures your batter stays light and aerated while incorporating all the dry ingredients evenly.

Step 6: Separate and Flavor the Batter

Scoop out 1 cup of the cake batter and set it aside. Mix the juice and zest of the lemons into the larger portion for that classic lemon punch. Into the reserved cup of batter, stir the strawberry jam and strawberry flavoring. If you want an extra pop of color, a few drops of red or pink food coloring can be added here to make the swirl vibrant.

Step 7: Layer and Swirl the Batter

Start by pouring one third of the lemon-flavored batter into your prepared Bundt tin. Spoon half the strawberry batter over it and spread gently with the back of a spoon. Repeat layering with the remaining lemon and strawberry batters in the same order, finishing with the last third of lemon batter on top. Use a knife to gently swirl the layers, creating a beautiful marbled effect.

Step 8: Bake the Cake

Place the Bundt tin in the oven and bake for 60 to 70 minutes. The cake is done when a skewer inserted in the center comes out with just a few moist crumbs attached. This slow baking ensures the cake cooks evenly inside without drying out.

Step 9: Cool and Glaze

Allow the cake to stand in the pan for 15 minutes before turning out onto a wire rack to cool completely, about 1 hour. While cooling, whisk together the confectioners sugar, lemon juice, and strawberry jam until smooth to create a glossy glaze. Drizzle this over the cooled cake for that irresistible sweet-tart finish.

Step 10: Decorate and Serve

Top your masterpiece with fresh strawberries and lemon slices to enhance both the look and flavor. A few mint leaves add a touch of garden-fresh green to complete the stunning presentation. Now you’re ready to impress with your Strawberry Lemonade Pound Cake Recipe!

How to Serve Strawberry Lemonade Pound Cake Recipe

The image shows a single-layer round Bundt cake with deep ridges and a hole in the center, sitting on a silver cooling rack. The cake is golden brown with a smooth, slightly textured surface and even coloring. The cake rests on a white marbled surface that contrasts softly with its warm tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries and thin lemon slices not only make this pound cake visually stunning but also add bursts of vibrant color and fresh flavor. A few mint sprigs can provide a lovely aromatic lift, elevating each bite with freshness and an extra pop of green.

Side Dishes

This cake pairs wonderfully with light accompaniments like a scoop of vanilla bean ice cream or freshly whipped cream. A cup of hot tea, particularly Earl Grey or chamomile, complements the citrus and berry notes perfectly, making for a delightful afternoon indulgence.

Creative Ways to Present

For a fun twist, serve slices alongside a small fruit salad of mixed berries and citrus segments. You can also cut the cake into cubes for an attractive trifle layered with whipped cream and fresh fruit. Individual mini slices drizzled with honey or sprinkled with toasted almonds make charming party bites.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store any leftover pound cake in an airtight container at room temperature for up to 3 days to maintain its moistness. If your kitchen is warm, refrigeration is advised but bring the cake to room temperature before serving to enjoy the full flavor and texture.

Freezing

To keep your Strawberry Lemonade Pound Cake Recipe fresh longer, wrap the cooled cake tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

If you prefer warm cake, lightly warm slices in a microwave for 10 to 15 seconds or in a low oven until just heated through. This revives the softness and enhances the aroma of the lemon and strawberry, making every bite feel freshly baked.

FAQs

Can I use fresh strawberries instead of strawberry jam?

While fresh strawberries add wonderful texture and flavor, the jam provides a concentrated sweetness and color that is essential for the swirl and glaze in this pound cake. You can mix some chopped fresh strawberries into the batter for extra fruitiness, but keeping the jam is recommended for the best results.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt on hand, sour cream or a thick plain yogurt can be used as a substitute. These alternatives provide the same moisture and slight tang that complements the lemon beautifully.

Is it possible to make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Check the blend’s instructions for cup-for-cup substitution, and be mindful that the texture might be slightly different but still delicious.

How do I know when the cake is fully baked?

Insert a thin skewer or toothpick into the center of the cake near the end of the baking time. It should come out with just a few moist crumbs attached, not wet batter. This indicates the cake is baked through without drying out.

Can I make this cake in a loaf pan instead of a Bundt?

You absolutely can. Use one or two 9×5-inch loaf pans, but reduce the baking time to around 50 to 60 minutes. Keep a close eye on it and test doneness early to prevent overbaking. The texture and flavor will remain just as delightful.

Final Thoughts

There’s something truly special about the combination of bright lemon and sweet strawberry wrapped up in the buttery goodness of a classic pound cake. This Strawberry Lemonade Pound Cake Recipe is a versatile, crowd-pleasing dessert that can brighten any occasion or everyday moment. Trust me, once you try it, you’ll find yourself dreaming up excuses to bake it again and again!