Name: Strawberry Lemon Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: PT-492307H52M2S
Cuisine: British
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs, room temperature; 225g plain flour; 1 tsp baking powder; Zest of 2 lemons; 100g fresh strawberries, chopped; 2 tbsp milk; Pinch of salt; 1 tsp vanilla extract; 100g icing sugar (for glaze); 2 tbsp fresh lemon juice (for glaze)

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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.

I’ll never forget the first time I made a Strawberry Lemon Pound Cake. It was one of those quiet Sunday mornings, with sunlight streaming through the kitchen window and birds chirping outside. My niece wanted to help, so she perched on a stool, watching intently as I measured sugar and flour. I remember the joy on her face as she got to stir the batter and how we both sneaked a few pieces of fresh strawberries before they even went into the cake. That day, I realized baking isn’t just about the final dessert it’s about sharing love, laughter, and little moments that become memories.

Since then, this cake has become my go-to recipe whenever I want something comforting, bright, and a little special. The soft, dense pound cake is perfectly balanced with the sweetness of ripe strawberries and the zing of fresh lemon. Every slice tastes like sunshine, and it’s one of those recipes that makes any ordinary day feel celebratory.

Why I Love Making This Recipe

I adore making this Strawberry Lemon Pound Cake because it’s both comforting and impressive. It’s the kind of cake that feels homey perfect for afternoon tea or a family gathering yet also looks elegant on the table. The aroma of strawberries and lemon zest filling the kitchen instantly lifts my mood.

What I love most is the versatility. You can enjoy it warm straight from the oven with a cup of tea, or chilled with a dollop of whipped cream on top. The combination of a dense, buttery pound cake with juicy, sweet strawberries and tangy lemon creates a flavor profile that feels fresh yet indulgent.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to bake this delicious dessert:

For the Pound Cake:

225g unsalted butter, softened
225g caster sugar
4 large eggs, room temperature
225g plain flour
1 tsp baking powder
Zest of 2 lemons
100g fresh strawberries, chopped
2 tbsp milk
Pinch of salt
1 tsp vanilla extract

For the Lemon Glaze:

100g icing sugar
2 tbsp fresh lemon juice

Little Kitchen Secrets:

Room-temperature butter and eggs create a smooth, creamy batter that bakes evenly.
Fold the chopped strawberries gently to avoid breaking them and turning the batter pink.
Use fresh lemon zest for a bright, natural flavor.
A simple lemon glaze on top adds shine and a little extra zing without overpowering the cake.

How I Make It, Step by Step

Preheat your oven to 170°C (160°C fan) / 340°F. Grease a 9×5 inch loaf pan and line with parchment paper.
Cream the butter and sugar together until light and fluffy. This takes about 3–5 minutes using an electric mixer.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gently fold the dry ingredients into the butter mixture in three batches, alternating with the milk. Fold until just combined.
Carefully fold in the chopped strawberries and lemon zest, ensuring an even distribution without overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 45 minutes if the top is browning too fast, cover lightly with foil.
Allow the cake to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
For the glaze, whisk together the icing sugar and lemon juice until smooth, then drizzle over the cooled cake. Let it set for 10 minutes before slicing.

How I Serve It at Home

I love serving this Strawberry Lemon Pound Cake with a fresh cup of Earl Grey or a light herbal tea. Sometimes I add a dollop of whipped cream and a few extra strawberries on the side for a festive touch. It also makes a beautiful gift wrapped in parchment and tied with a ribbon, it’s a homemade treat that feels thoughtful and personal. Whether for breakfast, brunch, or dessert, it always brings a smile to anyone who tastes it.

Storage, Reheating & Make-Ahead Tips

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: You can refrigerate for up to 5 days, but allow it to come to room temperature before serving for the best flavor.
Freezing: Wrap tightly in cling film and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Glaze Tip: If glazing before freezing, drizzle glaze after thawing to maintain a fresh look and taste.

100-Word Short Version

My Strawberry Lemon Pound Cake is moist, buttery, and bursting with the bright flavors of fresh strawberries and zesty lemon. A classic pound cake base is enriched with soft butter, sugar, eggs, and a touch of milk, then folded with strawberries and lemon zest for a fresh twist. A simple lemon glaze finishes it perfectly. Ideal for family gatherings, afternoon tea, or a cozy weekend treat, this cake is easy to make yet impressive to serve. It keeps well, freezes beautifully, and offers a delicious balance of sweet, tangy, and buttery flavors in every bite.

Recipe Card Section

⏱️ Time
Prep: 20 mins | Cook: 55 mins | Total: 1 hr 15 mins

📝 Notes

Use room-temperature butter and eggs for even texture.
Fold in strawberries gently to prevent turning batter pink.
Sift dry ingredients for a light cake.
Use a sharp knife for neat slices.

Conclusion

Baking this Strawberry Lemon Pound Cake always feels like a little celebration in my kitchen. It’s moist, zesty, and full of strawberry sweetness a true crowd-pleaser. Watching my family enjoy a slice, or sharing it with friends over tea, reminds me why I love baking so much. It’s about creating joy, comfort, and memories, one bite at a time. I hope this recipe brings the same warmth and happiness to your home as it does to mine. Perfect for everyday treats or special occasions, it’s a slice of sunshine on your plate.

Ingredients

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