Description
This Strawberry Lemon Pound Cake combines the tang of fresh lemons with sweet strawberries, creating a delightful dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cups (10 oz/284 g) butter, softened
- 2 ⅔ cups (21 oz/592 g) granulated sugar
- 2 tablespoons lemon zest
- 6 large eggs, at room temperature
- ¼ cup (2 fl oz/60 ml) buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 3 cups (15 oz/426 g) finely diced fresh strawberries
- ¼ cup (2 oz/57 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, melted
- ¾ cup (3 oz/85 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Generously butter and flour a 15 cup bundt pan and remove excess flour.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer (or large bowl with a handheld mixer), cream butter, sugar, and lemon zest on medium-high speed until fluffy (about 5 minutes).
- Reduce speed to medium, adding eggs one at a time, mixing well each time. Then mix in buttermilk and lemon juice until combined.
- Lower the speed to mix in the flour mixture in three portions, blending just until combined.
- Gently fold in the strawberries, then spread the batter evenly in the prepared pan.
Notes
Use room temperature eggs for better mixing.
Ensure your strawberries are finely diced for an even distribution in the cake.
For a decorative touch, dust the top with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg