Description
Moist, buttery, and bursting with fresh strawberries and zesty lemon, this Strawberry Lemon Pound Cake is perfect for family treats, tea time, and summer gatherings. A simple glaze adds shine and extra flavor, making it a delightful dessert that everyone will love.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 170°C (160°C fan) / 340°F. Grease and line a 9×5 inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, adding vanilla extract.
- Sift flour, baking powder, and salt. Fold into butter mixture in batches with milk.
- Gently fold in chopped strawberries and lemon zest.
- Pour batter into pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick comes out clean. Cover with foil if browning too fast.
- Cool 15 minutes in pan, then remove and cool completely on wire rack.
- Whisk icing sugar and lemon juice, drizzle glaze over cooled cake, let set 10 minutes before slicing.
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. The glaze adds a bright finish and enhances flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg