Description
This Strawberry Lemon Pound Cake is moist, buttery, and bursting with fresh strawberries and zesty lemon. Perfect for breakfast, brunch, or dessert, it combines simple ingredients with bright, fresh flavors that everyone will love.
Ingredients
Scale
- 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 after each addition.
- 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 until a skewer comes out clean.
- 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. Adjust glaze for desired sweetness or tartness. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg