Strawberry Lemon Pound Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My plush Strawberry Lemon Pound Cake is a delicious way to celebrate spring! Fresh flavors meet a buttery cake for the perfect seasonal treat.

• Soft, tender texture: You’ll love the rich, cushiony crumb with pockets of juicy berries.
• Real fruit flavor: Fresh strawberries and fragrant lemon zest deliver a vibrant, natural taste.
• Luscious glaze: A sweet-tangy topping gives the perfect finishing touch.
• Quick and easy prep: It only takes 20 minutes to mix up the batter.
• Party-ready: The iconic Bundt shape makes a pretty, easily transportable dessert.

To me, spring and summer are all about strawberries. And when I developed this Bundt recipe, I wanted to come up with a cake that is foolproof and easy to make, sturdy enough to bring to gatherings or keep well for a few days, while showcasing one of the season’s best ingredients. Pound cakes are a guaranteed crowd-pleaser, and my rich, buttery strawberry-lemon is a standout Bundt cake with a tender crumb.

My top tip for you when making this recipe is not to rush the creaming step. To get that delectable, tender texture and the perfect rise, beat the butter, sugar, and lemon zest until light and fluffy, which will take about 5 minutes using medium-high speed. For more recipes using fresh strawberries, be sure to try Strawberry Cupcakes with Strawberry Cream Cheese Frosting, Strawberry Cream Cheese Cobbler, and Fresh Strawberry Pie.

Table of Contents

• What is Strawberry Lemon Pound Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Strawberry Lemon Pound Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Flavor Variations
• FAQs
• More Strawberry Dessert Recipes

What is Strawberry Lemon Pound Cake?

Strawberry Lemon Pound Cake is a buttery cake with a tender crumb, flavored with bright, floral lemon zest and juicy strawberries, and finished with a cream cheese glaze. The combination of citrus and berries makes this Bundt cake perfect for the season. It is just right for bridal or baby showers, Memorial Day and 4th of July celebrations, graduations, and other summer parties, or as a delightful everyday snack cake.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 15-cup (3.5 liter) Bundt pan
• Whisk
• Stand mixer or an electric hand mixer
• Silicone spatula
• Wooden skewer
• Sieve
• Wire rack

Key Ingredients and Substitutes

For the Strawberry Lemon Cake

All-purpose flour

• All-purpose flour has enough protein to create a stable structure while still having a tender crumb.
• Substitute: You can use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.
  • Note that a gluten-free cake will have a more delicate texture than a cake made from the original recipe.

Baking powder

• Baking powder provides a controlled, stable rise and contributes to a soft, tender crumb.

Salt

• Salt enhances the flavors and balances the sweetness.

Butter

• Butter adds richness and contributes to a soft and moist crumb.
• Additionally, butter adds deep flavor.
• Use softened butter so that the mixture creams correctly. Here’s how to properly warm cold butter from the fridge.
• Substitute: You can use the same amount of softened (semi-sold) coconut oil in place of the butter.
  • Using oil instead of butter will create a slightly denser cake.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, sugar whipped with butter creates a tender crumb and helps with the rise.
• Additionally, granulated sugar helps keep the cake moist.
• Substitute: You can replace up to half of the amount of granulated sugar with light brown sugar.
  • I don’t advise replacing more than half of the amount of granulated sugar. Because brown sugar contains molasses, it has more moisture, and using too much can make the cake heavy and gummy.

Lemon zest

• Lemon zest adds vibrant flavor.
• It’s important to use lemon zest here, as it contains aromatic, richly flavored citrus oil.

Eggs

• Eggs give the strawberry lemon pound cake structure.
• Importantly, eggs emulsify the batter, creating a smooth mixture. Use room-temperature eggs to make the smoothest, most cohesive batter. Here’s how to safely warm up eggs.
• Additionally, eggs add rich flavor.
• Substitutes: For each egg, you can use 1/4 cup (2 oz/57 g) of applesauce instead.
  • Note that this switch will yield a softer, moister cake.
  • For more substitute ideas, see my guide, The 12 Best Egg Substitutes for Baking Recipes.

Buttermilk

• Buttermilk adds moisture.
• Importantly, buttermilk contributes to a tender cake.
• Additionally, buttermilk adds a subtle tang.
• Substitute: Use my easy Buttermilk Substitute if you’re out of buttermilk.

Lemon juice

• Lemon juice adds tangy citrus flavor, and its brightness balances the rich cake.
• Lemon juice works with the buttermilk to enhance the tenderness of the strawberry cake.
• I recommend using fresh lemon juice for the best flavor.

Fresh strawberries

• Fresh strawberries and bursts of juiciness, fruit flavor, and natural sweetness.
• Use only fresh strawberries in this recipe. Frozen strawberries will add too much water.
• Substitute: You can use the same amount of other fresh berries, like blueberries or raspberries.

For the Cream Cheese Glaze

Cream cheese

• Cream cheese contributes to a rich texture.
• Importantly, cream cheese adds a tangy flavor that complements the cake’s sweetness.

Butter

• Melted butter makes the glaze smooth, pourable, and glossy.
• Additionally, butter adds rich flavor.

Powdered sugar

• Powdered sugar sweetens the glaze.
• Importantly, powdered sugar gives the glaze body and structure.
• Be sure to sift the powdered sugar first for an attractive, lump-free glaze.
• Substitute: Make your own powdered sugar with my easy recipe.

Vanilla Extract

• Vanilla extract rounds out the flavor and adds a note of warm sweetness.

How to Make Strawberry Lemon Pound Cake

Make the Strawberry Lemon Cake

1. Prepare to bake. Preheat the oven to 325°F (165°C). Generously butter and flour a 15-cup (about 3 ½ liter) capacity Bundt pan. Knock out the excess flour and set aside.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter, sugar, and zest. In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 5 minutes.

4. Add ingredients. Reduce the speed to medium and add the eggs one at a time, mixing well after each addition, then mix in the buttermilk and lemon juice until combined.

5. Fold in the dry mixture. Reduce the speed to low and add the flour mixture in three additions, mixing just until combined.

6. Fold in berries. Gently fold the strawberries into the batter, then spread evenly into the prepared pan.

7. Bake cake. Bake for 80–90 minutes, until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. Cool cake. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Cream Cheese Glaze and Serve

9. Mix cream cheese and butter. In a small bowl, whisk together the cream cheese and melted butter until smooth.
10. Add remaining ingredients. Add the powdered sugar and vanilla extract and stir until combined.
11. Glaze cake. Drizzle the glaze over the cooled cake and let it set for about 15 minutes.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• This recipe uses an extra-large 15-cup (3 ½ liter) capacity bundt pan. If you only have a smaller pan, use a little less batter to prevent overflow during baking. (There should be about 1 ½ inches (4 cm) of space below the rim.)
• Bake any extra batter in a small pan along with the big cake. It will take less time to bake, so be sure to check for doneness after 20 minutes (or sooner, depending on how much batter you have left).
• Use room-temperature eggs and softened butter. This ensures the batter emulsifies properly and bakes evenly.
• Use buttermilk substitute if you don’t have buttermilk. This quick two-ingredient recipe is a great kitchen hack!
• Please use only fresh strawberries in this recipe. Frozen strawberries will add too much water.
• Use blueberries, raspberries, or mixed berries. You can replace the strawberries with other berries, or use a mixture.
• If your cake is browning too quickly, use foil. Loosely tent the top of the cake with foil during the final 20–30 minutes of baking.
• Always invert a bundt cake while it is still very warm. Wait no more than 10 to 15 minutes; otherwise, the cooling sugar can make the cake stick to the pan.
• Allow the cake to cool completely before glazing. This keeps the glaze opaque and ensures it sets cleanly without melting into the cake.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can bake the lemon strawberry cake ahead of time. Do not glaze the cake if you make it in advance. Store it well-wrapped, or in an airtight container, at room temperature for up to three days.
  • Make the glaze and drizzle it over the cake before serving.
• You can also bake the cake ahead of time and freeze it. Bake, cool completely (do not glaze), freeze until solid, and then transfer to an airtight container and store in the freezer for up to two months.
  • Defrost at room temperature for 1 to 3 hours, depending on the size.
  • To serve, refresh the cake by wrapping it in foil and rewarming it in a 300°F (150°C) oven for 10 to 15 minutes.
• Let the cake cool completely before adding the Cream Cheese Glaze. 

How to store leftovers

• Wrap leftover cake well or place it in an airtight container, and store it in the fridge for up to three days. (If the cake is glazed, it must be stored in the fridge.)
  • Bring to room temperature before serving for the best texture.
• While you can freeze leftover glazed cake in an airtight freezer container for two months, be aware that it could change its taste and texture.

Flavor Variations

Add crunch

• Top with slivered almonds.
• Stir in 1 cup (5 oz/142 g) of chopped pistachios.
• Add 1 cup (3 oz/85g)  of toasted, shredded coconut to the batter.

Increase the sweetness

• Mix in 3/4 cup (4 1/2 oz/128 g) of good-quality white chocolate chips.
• Substitute half of the diced strawberries with diced peaches.
• Dust with confectioners’ sugar.

Change up the flavor

• Use the same amount of orange zest in place of the lemon zest.
• Add a drop of almond extract along with the vanilla extract.

FAQS

Can I make this strawberry cake gluten-free?

• Yes, you can make this strawberry cake gluten-free.
• In place of the regular all-purpose flour, use an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour option. Note: making the cake gluten-free will make the texture more delicate.

Can I make this pound cake without eggs?

• Yes, you can make this pound cake without eggs.
• In place of each egg, use 1/4 cup (2 oz/57 g) of applesauce.
• Note that using applesauce will yield a moister, softer cake than the original recipe.
• For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

How do I make this pound cake without an electric mixer?

• To make this pound cake without an electric mixer (stand or handheld), cream the softened butter, sugar, and lemon zest with a wooden spoon.
• Beat for 5 to 8 minutes, until the mixture is fluffy and lighter in color.
• To help blend the mixture at the beginning of the creaming, press it against the side of a bowl with a spoon to smooth it.

Can I make this berry recipe as a loaf cake?

• Yes, you can make this berry cake as a loaf cake in a different pan.
• Use two 9×5-inch (23x 12 1/2 cm) loaf pans instead of a Bundt pan.
• Take care not to overfill the pans. Fill each pan 2/3 full.
• Bake at 300°F (150°C) for 60-75 minutes.
• If the top of the cake browns too quickly, tent with foil.

More Strawberry Dessert Recipes

• Fresh Strawberry Cake
• No-Bake Strawberry Cheesecake
• Chocolate Strawberry Shortcake
• Strawberry Cheesecake Ice Cream
• Strawberry Rhubarb Crisp

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