Strawberry Pound Cake has a buttery, tender crumb that is bursting with fresh strawberries and a bright lemon flavor. Lastly, it’s topped with a sweet yet tangy lemon glaze to bring it all together!

Sliced Strawberry Lemon Pound Cake showing the chunks of strawberries in the loaf.

I love how this Strawberry Lemon Pound Cake can be made easily in one bowl with either an electric hand mixer or using a stand mixer.

The flavors pair flawlessly between the tart lemon and sweet fresh strawberries. When combined in a moist pound cake, each bite is better than the last! If you love pound cake, you should definitely try my Old Fashioned Lemon Pound Cake.

Ingredients and Substitutions

These are the ingredients you will need to make this recipe. However, the measurements can be found when you scroll down to the recipe card below.

Ingredients measured out in bowls to make the strawberry lemon pound cake with labels.

Tips for Making a Perfect Pound Cake

Always use room-temperature ingredients, meticulously cream the butter and sugar for aeration, and avoid over-mixing once the flour is added.

What’s the difference between cake and pound cake?

Pound cake has a more dense, rich, and compact cake with a tight crumb for the texture. However, a regular cake contains more liquids (milk or water) for a lighter, airier, and softer texture.

Step by Step Process to Make this Strawberry Lemon Pound Cake

The full-detailed instructions are written in the recipe card below. Use these images to help guide you as needed when following the directions.

Salted butter softened in a mixing bowl for a stand mixer.
Add the softened butter to a bowl
Softened butter and granulated sugar in a bowl.
Along with the granulated sugar
Softened butter and granulated sugar combined in a bowl.
Mix until combined
Adding eggs and vanilla extract to softened butter and granulated sugar that has been combined together in a bowl.
Add in the vanilla and eggs
Adding lemon juice, lemon zest and sour cream to the wet ingredients.
Mix then add the lemon juice, zest and sour cream
Adding flour, baking powder and baking soda to the wet ingredients in a mixing bowl.
Combine then add in the dry ingredients
Pound cake batter in the bowl.
Mix until JUST combined with some flour streaks
Coat the fresh strawberries in flour (see Recipe Card instructions)
Adding the coated fresh strawberries to the lemon pound cake batter in the mixing bowl.
Add to the batter
The coated fresh strawberries are mixed into the lemon pound cake batter in the mixing bowl.
Fold into the batter
The coated fresh strawberries are mixed into the lemon pound cake batter in the mixing bowl.
There should be no huge streaks of flour in the batter
Transferring the batter to a prepared loaf pan.
Transfer into the prepared loaf pan.
Batter spread in an even layer in the prepared loaf pan.
Spread into an even layer
Baked Strawberry Lemon Pound Cake cooling on a platter.
Bake and let cool
Strawberry Lemon Pound Cake topped with a Lemon Glaze.
Add the glaze
Slices of Strawberry Lemon Pound Cake on a serving plate.
Slice and enjoy!

Frequently Asked Questions

Baking with Fresh vs. Frozen Strawberries

I prefer to bake with fresh strawberries since frozen strawberries will contain more water. However, regardless of which you decide to use, you will want to coat them in some flour before folding into the batter.

Can I use freeze-dried strawberries in the batter?

You can! Just keep in mind they will soften after baking while still adding a nice strawberry flavor to the pound cake batter. Another option is to pulse the freeze-dried strawberries into a powder/fine crumb and fold it into the batter. This method will likely turn the batter pink!

How do I know the Strawberry Lemon Pound Cake is done baking?

When a toothpick comes out of the center of the loaf clean/with a few crumbs. The edges and top should be slightly golden but not burnt.

What is the best way to store any leftover Lemon Strawberry Pound Cake?

The best way to store leftover pound cake is either in an airtight storage container or by wrapping it tightly in plastic wrap and keeping it at room temperature. For longer term storage, freeze individual slices in freezer-safe bags or containers. Avoid the refrigerator, as the cold air dries out the tender crumb.

Slices of Strawberry Lemon Pound Cake on a serving platter.
A slice of lemon strawberry pound cake on a serving dish.

Strawberry Lemon Pound Cake Recipe

Yield: 14 slices
Strawberry Pound Cake has a buttery, tender crumb that is bursting with fresh strawberries and a bright lemon flavor. Lastly, it's topped with a sweet yet tangy lemon glaze to bring it all together!
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Ingredients
 

  • 3 large Eggs, room temperature
  • 1 cup Granulated Sugar
  • 1 cup Salted Butter, softened to room temperature
  • 2 tsp Vanilla Extract
  • 1/3 cup Sour Cream, room temperature
  • 1/4 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 2 cups All Purpose Flour, divided
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Fresh Strawberries, cut in chunks

Lemon Glaze

  • 1 cup Powdered Sugar
  • 1 tbsp Heavy Cream
  • 1 tbsp Lemon Juice

Instructions
 

  • Preheat the oven to 350 degrees F and prepare a loaf pan with nonstick or parchment paper, set aside.
  • Add your butter and granulated sugar to a stand mixer. Beat until combined light and fluffy.
  • Add in the eggs and vanilla
  • Mix again. Now, add the sour cream, lemon juice and lemon zest.
  • Mix until incorporated 
  • Remove 1 tbsp of flour from the measured out 2 cups and set aside.
  • Add in half of the flour.
  • Mix in slowly until just combined.
  • Add the remaining flour, baking powder and baking soda and mix until just combined. You should still be able to see some streaks of flour.
  • Coat the prepared fresh strawberries in the 1 tbsp of flour and add to the batter. Fold into the batter until evenly distributed.
  • Transfer the batter to the prepared loaf pan and spread in an even layer.
  • Bake at 350 degrees F for 35 minutes. Then add a foil tent before putting the pan back in the oven to bake for an additional 10-15 minutes.
  • Remove from the oven when a toothpick comes out of the center clean (or with just a few crumbs) and the edges/top are golden.
  • Do not remove the pound cake from the pan until it is fully cooled. 
  • Before the loaf is done cooling, mix together the lemon glaze ingredients.
  • Once cooled, remove the pound cake from the pan and drizzle the lemon glaze on top.
  • Slice, serve and enjoy!

Nutrition

Serving: 1slice, Calories: 302kcal, Carbohydrates: 37g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 192mg, Potassium: 49mg, Fiber: 1g, Sugar: 23g, Vitamin A: 514IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg
Author: Jessica Selensky