The Story & Intro

Strawberry Lemon Pound Cake has always been my ultimate comfort dessert. I remember sitting at my grandmother’s kitchen table as a child, the scent of fresh lemons and sweet strawberries filling the air while she whisked batter in her old wooden bowl. There’s something so cozy about a dessert that’s both bright and indulgent just like this Strawberry Lemon Pound Cake.

Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

This Strawberry Lemon Pound Cake has become a staple in my home. Its moist, buttery crumb layered with zesty lemon and sweet strawberry pieces feels like a hug in dessert form. Every slice reminds me why I love baking: it’s the perfect way to share a little joy and love with the people I care about.

Why I Love Making This Recipe

I adore this recipe because it’s simple yet so rewarding. The lemon gives it a bright zing, while the strawberries add bursts of sweetness and freshness. Baking this cake fills the kitchen with a heavenly aroma that instantly lifts my spirits.

It’s a versatile recipe too. I enjoy serving it warm with a cup of tea for an afternoon treat, or chilled for dessert after a family meal. And every time I see the pink flecks of strawberry throughout the cake, I feel proud and excited to share it.

Ingredients & Little Kitchen Secrets

Cake Ingredients:

225g unsalted butter, softened
200g caster sugar
4 large eggs, room temperature
250g self-raising flour
1 tsp baking powder
Pinch of salt
Zest of 2 lemons
2 tbsp lemon juice
150g fresh strawberries, chopped

Lemon Glaze:

100g icing sugar
2 tbsp fresh lemon juice

My Little Kitchen Secrets

I always use room temperature butter and eggs it helps the cake become incredibly light and fluffy.

I fold the chopped strawberries gently at the end to avoid breaking them and turning the batter pink.

The lemon zest is key it brightens the entire cake and balances the sweetness perfectly.

How I Make It, Step by Step

Step 1: Prepare the Oven and Pan

I preheat my oven to 170°C (340°F) and grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

I beat the softened butter and sugar together until pale and fluffy. This step is crucial for a light texture.

Step 3: Add Eggs

I add the eggs one at a time, beating well after each addition. This keeps the batter smooth and airy.

Step 4: Mix Dry Ingredients

I sift the flour, baking powder, and salt into a bowl. Then I fold them gently into the butter mixture, mixing until just combined.

Step 5: Add Lemon and Strawberries

I stir in the lemon zest and juice. Then, carefully, I fold in the chopped strawberries, ensuring they’re evenly distributed without crushing them.

Step 6: Bake

I pour the batter into the prepared loaf pan and smooth the top. I bake for 50–60 minutes, or until a skewer comes out clean. The kitchen smells amazing by this point!

Step 7: Lemon Glaze

Once the cake is slightly cooled, I mix icing sugar with fresh lemon juice to make a glaze. I drizzle it over the warm cake, letting it seep into every nook.

How I Serve It at Home

I like to slice this Strawberry Lemon Pound Cake and serve it with a cup of tea or coffee. Sometimes, I add a dollop of whipped cream or a few fresh strawberries on the side for an extra treat.

It’s perfect for breakfast, brunch, or dessert. Guests always comment on the gorgeous pink and yellow hues and the delightful lemony aroma.

Storage, Reheating & Make-Ahead Tips

I store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

If I want to make it ahead, I sometimes bake it the day before a gathering it tastes even better the next day as the flavors meld together.

I slice and freeze portions individually for quick snacks or breakfast treats; they thaw beautifully at room temperature.

100-Word Short Version

This Strawberry Lemon Pound Cake combines buttery richness with bright lemon and sweet strawberries. I cream butter and sugar until fluffy, beat in eggs one by one, fold in sifted flour, lemon zest, and juice, then gently mix in chopped strawberries. I bake the cake for 50–60 minutes until golden and skewer-clean, then drizzle it with a simple lemon glaze. Moist, flavorful, and fragrant, it’s perfect for tea, brunch, or dessert. I love making it for family and friends because it’s easy, impressive, and comforting a slice of sunshine in every bite.

Recipe Card

Name: Strawberry Lemon Pound Cake
Prep time: 20 min
Cook time: PT-492216H49M16S
Total time: 1 h 20 min
Cuisine: British
Ingredients: 225g unsalted butter, softened; 200g caster sugar; 4 large eggs; 250g self-raising flour; 1 tsp baking powder; Pinch of salt; Zest of 2 lemons; 2 tbsp lemon juice; 150g fresh strawberries, chopped; 100g icing sugar; 2 tbsp lemon juice (for glaze)

⏱️ Time
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes

🛒 Ingredients

225g unsalted butter, softened
200g caster sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
Pinch of salt
Zest of 2 lemons
2 tbsp lemon juice
150g fresh strawberries, chopped
100g icing sugar
2 tbsp lemon juice (for glaze)

👩‍🍳 Instructions

Preheat oven to 170°C (340°F) and line a 9×5-inch loaf pan with parchment paper.
Beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating well.
Fold in sifted flour, baking powder, and salt.
Stir in lemon zest and juice.
Gently fold in chopped strawberries.
Pour batter into pan and bake for 50–60 minutes.
Mix icing sugar and lemon juice for glaze; drizzle over warm cake.

📝 Notes

Use room temperature ingredients for best texture.
Fold strawberries gently to prevent crushing.
Glaze can be adjusted for sweetness or tartness.

🍽️ Nutrition

Calories: 380 kcal per slice
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Sugar: 25g
Fiber: 2g

Conclusion

Every bite of this Strawberry Lemon Pound Cake feels like summer on a plate—bright, fruity, and indulgent. Baking it brings warmth to my kitchen and joy to everyone around the table. I love the simple act of sharing slices with family and friends, creating memories with each forkful. This cake reminds me why I love baking: it’s comfort, love, and sweetness all in one.