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Strawberry Lemon Pound Cake

A delicious moist dense crumb quick bread infused with lemon flavor and kissed with fresh strawberries

Ingredients

The Cake

  • 1 cup sugart
  • 1 1/2 TBS fresh lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 cup plain or Greek yogurt
  • 1/2 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 TBS lemon juice
  • 1/2 cup vegetable oil
  • 1 cup fresh strawberries diced
  • 1/2- 1 TBS flour

Glaze

  • 1 cup confectioners' sugar
  • zest of 1 lemon
  • 1 1/2 TBS lemon juice

Instructions

  • Preheat the oven to 350°. Prepare a bundt pan with cooking spray, and add parchment slings to the pan.

The Cake

  • In a small bowl, add sugar and lemon zest. Mix with your fingers or a spoon until the zest is incorporated evenly throughout the sugar.
  • In a large bowl, mix flour, salt, baking powder, and sugar with a whisk to combine.
  • In another bowl, beat three eggs and then add the yogurt, vanilla extract, lemon juice, and vegetable oil. Whisk until combined.
  • Add diced strawberries to a bowl and add 1/2- 1 TBS flour (depending on how juicy the strawberries are) and toss.
  • Add the wet ingredient to the dry and mix until just combined. Fold in the strawberries. Don't overmix
  • Pour the cake batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the middle of the cake comes out clean.
  • Move the pan to a cooling rack for 15 minutes and then remove the pound cake from the pan and let it cool on the rack.

The Glaze

  • Mix the confectioners' sugar, lemon, and lemon zest in a bowl. Add a little more lemon juice if the glaze is too thick.
  • Drizzle the glaze over the cake and let it harden a little bit.
  • Serve and enjoy.