Description
This Strawberry Lemonade Pound Cake is a delightful twist on a classic dessert. Combining the tangy zest of lemon with the sweet burst of fresh strawberries, this cake is moist, flavorful, and visually stunning. The vibrant layers and luscious glaze make it perfect for any occasion, from casual gatherings to festive celebrations.
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- ½ cup fresh strawberries, pureed (or 3 tbsp strawberry jam)
- Pink & yellow food coloring (optional)
For the Glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp strawberry puree (or strawberry jam)
- 1–2 tbsp milk (adjust for consistency)
Preparation:
Step 1: Prepare the Cake Batter
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans to prevent sticking. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps create a tender crumb.
Step 2: Incorporate Eggs
Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated into the butter-sugar mixture to maintain a smooth batter consistency.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for the cake’s texture and rise.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, lemon zest, lemon juice, and vanilla extract. Begin and end with the dry ingredients to prevent the batter from curdling. Mix until just combined; avoid overmixing to keep the cake tender.
Step 5: Create the Strawberry & Lemon Layers
Divide the batter into two equal parts. In one half, gently stir in the strawberry puree (or strawberry jam) and a drop of pink food coloring (if using) to enhance the color. In the other half, add a drop of yellow food coloring (optional) for a vibrant lemon hue.
Step 6: Layer and Bake
Pour half of the lemon batter into the prepared pan, followed by the strawberry batter, then repeat the layers to create a visually appealing swirl. Use a knife or skewer to gently swirl the batters together, if desired. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. This indicates that the cake is fully baked.
Step 7: Cool and Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. Once fully cooled, prepare the glaze by whisking together the powdered sugar, lemon juice, strawberry puree, and milk until smooth. Adjust the amount of milk to achieve your desired consistency. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
Why you’ll love this recipe
This Strawberry Lemonade Pound Cake is a delightful fusion of flavors that’s sure to please everyone. The moist, tender crumb, combined with the bright, tangy lemon and sweet strawberry notes, creates a harmonious balance that’s simply irresistible. Plus, the beautiful layers and glossy glaze make it a show-stopping dessert that’s perfect for any occasion.
DRINK Rating:
Excellent with a glass of chilled lemonade, iced tea, or a sparkling rosé.
Serving Suggestions:
- Serve slices of the cake with a dollop of fresh whipped cream and a few sliced strawberries.
- Accompany with a scoop of vanilla ice cream for an extra decadent treat.
- Offer a selection of fresh berries on the side for a colorful and refreshing addition.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing and a smooth batter.
- Do not overmix the batter; mix until just combined to prevent a tough cake.
- If using strawberry jam instead of fresh puree, reduce the amount of sugar in the batter slightly to avoid excessive sweetness.
- For a more intense lemon flavor, add an additional teaspoon of lemon zest to the batter.
- To prevent the cake from sticking, grease and flour the pan thoroughly or use a baking spray with flour.
- Check the cake for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving size.)
- Calories: 350-450 per serving
- Protein: 4-6 grams per serving
- Sodium: 150-250mg per serving
Conclusion
This Strawberry Lemonade Pound Cake is a delightful treat that combines the best of both worlds: the comforting familiarity of a classic pound cake with the vibrant flavors of summer. With its moist texture, bright flavors, and stunning presentation, it’s sure to become a favorite in your baking repertoire. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a sweet indulgence, this cake is the perfect choice.
Questions and Answers about this recipe:
- Can I use frozen strawberries instead of fresh?
- Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing. This will help prevent the batter from becoming too watery.
- Can I make this cake without buttermilk?
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.
- What if I don’t have a bundt pan?
- If you don’t have a bundt pan, you can use two loaf pans. Adjust the baking time accordingly, checking for doneness after about 50 minutes.
- Can I add other berries to this cake?
- Yes, you can add other berries like blueberries, raspberries, or blackberries. Gently fold them into the batter before baking.
- How do I prevent the cake from sticking to the pan?
- To prevent sticking, grease the pan thoroughly with shortening or butter, then dust it with flour. Alternatively, use a baking spray that contains flour. Make sure to evenly coat the entire pan.
