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Strawberry Lemonade Pound Cake Recipe

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3.8 from 13 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Description

This Strawberry Lemonade Pound Cake is a delightful blend of zesty lemon and sweet strawberry flavors swirled together in a moist, buttery pound cake. Perfectly baked in a Bundt pan, the cake is finished with a tangy lemon-strawberry glaze and fresh fruit, making it an irresistible treat for any occasion.

Ingredients

Cake Batter

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups butter, room temperature
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup Greek yogurt
  • Juice of 1 lemon
  • Zest of 2 lemons
  • 5 tablespoons strawberry jam
  • 1 teaspoon strawberry flavoring
  • Few drops red or pink food coloring (optional)

Glaze

  • 1 cup confectioners sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon strawberry jam

Garnish

  • 2 cups strawberries
  • ½ lemon, sliced
  • Fresh mint leaves (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Liberally butter a large Bundt pan to ensure the cake will release easily after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy, incorporating air for a tender cake.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  5. Fold Flour and Yogurt – Part 1: Gently fold in half of the flour mixture, followed by ½ cup of Greek yogurt. Folding helps maintain the batter’s airiness.
  6. Fold Flour and Yogurt – Part 2: Fold in the remaining flour mixture and then the remaining ½ cup of Greek yogurt, mixing until just combined for a consistent texture.
  7. Separate Batter: Scoop out 1 cup of the cake batter and set it aside for the strawberry portion.
  8. Flavor Lemon Batter: Stir the juice and zest of the lemons into the larger portion of batter, infusing fresh citrus flavor.
  9. Flavor Strawberry Batter: Mix the strawberry jam, strawberry flavoring, and optional food coloring into the reserved 1 cup batter for a vibrant, sweet strawberry portion.
  10. Layer Batters: Pour one-third of the lemon batter into the prepared Bundt pan, then add half of the strawberry batter on top, spreading it evenly with the back of a spoon.
  11. Build Layers: Add another third of the lemon batter over the strawberry layer, followed by the remaining strawberry batter, and finish with the last third of the lemon batter on top.
  12. Create Swirl: Use a knife to gently swirl the lemon and strawberry batters together in the pan to create a beautiful marbled effect without overmixing.
  13. Bake: Bake the cake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
  14. Cool Cake: Allow the cake to stand in the pan for 15 minutes, then carefully invert it onto a wire rack and let it cool completely for at least 1 hour.
  15. Prepare Glaze: In a small bowl, whisk together the confectioners sugar, lemon juice, and strawberry jam until smooth and pourable.
  16. Glaze Cake: Pour the glaze evenly over the cooled cake, allowing it to drizzle down the sides for added sweetness and moisture.
  17. Garnish: Decorate the cake with fresh strawberries, lemon slices, and mint leaves if desired for a fresh and colorful finish.
  18. Serve: Slice and serve the cake at room temperature for the best flavor and texture experience.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
  • The food coloring is optional but enhances the visual appeal of the strawberry batter.
  • You can substitute strawberry jam with fresh strawberry puree if preferred.
  • Use a toothpick or skewer to test doneness; a few moist crumbs indicate the cake is perfectly baked.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For an extra touch, garnish with mint leaves to add freshness and color contrast.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-lemonade-pound-cake-recipe/