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A glazed Strawberry Lemon Pound Cake with one slice cut and served on the side.
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Strawberry Lemon Pound Cake
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

My Strawberry Lemon Pound Cake is a buttery Bundt cake with fresh berries, bright lemon, and cream cheese glaze—perfect for spring. 

Servings: 16 slices
Author: Gemma Stafford
Ingredients
Strawberry Lemon Pound Cake
  • 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
Cream Cheese Glaze
Instructions
To Make the Strawberry Lemon Pound Cake
  1. 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. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  3. 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. 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. Reduce the speed to low and add the flour mixture in three additions, mixing just until combined.
  6. Gently fold the strawberries into the batter, then spread evenly into the prepared pan.
To Bake the Strawberry Lemon Pound Cake

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

  2. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To Make the Cream Cheese Glaze and Serve
  1. In a small bowl, whisk together the cream cheese and melted butter until smooth.
  2. Add the powdered sugar and vanilla extract and stir until combined.

  3. Drizzle the glaze over the cooled cake and let it set for about 15 minutes.

  4. Enjoy with a dollop of whipped cream and some sliced strawberries. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Notes
  • 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.