This Strawberry Lemonade Pound Cake Loaf is a delightful treat that combines the juicy sweetness of strawberries with the zesty tartness of lemon. The soft and moist pound cake is topped with a sweet-tart glaze made from powdered sugar, lemon juice, and optional strawberry puree for added color and flavor. Perfect for spring or summer gatherings, this cake is light, refreshing, and filled with seasonal flavors. Serve it with a side of fresh berries or a dollop of whipped cream for an extra special touch.
This Strawberry Lemonade Pound Cake Loaf is a perfect combination of sweet, juicy strawberries and the zesty tartness of lemon. The pound cake itself is soft and moist, with fresh strawberries folded into the batter, adding bursts of flavor. A lemony glaze, enhanced with optional strawberry puree for color, tops the loaf for a sweet-tart finish that’s ideal for warm-weather gatherings, picnics, or a refreshing dessert. Serve with fresh strawberries and a sprinkle of lemon zest for an elegant presentation.
INGREDIENTS
- Unsalted butter: 1 cup, softened for the cake
- Granulated sugar: 2 cups, for sweetness
- Eggs: 4 large, for binding
- Vanilla extract: 1 tsp, for flavor
- Lemon extract: 1 tsp (optional), for extra lemon flavor
- All-purpose flour: 3 cups, for structure
- Baking powder: 1 tsp, for leavening
- Salt: 1/2 tsp, to balance sweetness
- Buttermilk: 1 cup, for moisture
- Lemon zest: zest of 1 lemon, for flavor
- Fresh strawberries: 1 cup, diced for cake batter
- Powdered sugar: 1 cup, for glaze
- Lemon juice: 2 tbsp, for tartness in glaze
- Milk: 1 tbsp, to adjust glaze consistency
- Strawberry puree: 1/2 cup (optional, for glaze flavor and color)
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Step 2:
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Step 3:
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon extracts, if using.
- Step 4:
- In another bowl, whisk together flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6:
- Gently fold in lemon zest and diced strawberries.
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
- Step 9:
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Add strawberry puree for extra flavor and color, if desired.
- Step 11:
- Once the cake has cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Serving and Storage Tips
- Serve at room temperature for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For added flavor, mix a bit of lemon zest into the glaze as well.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
Tips from Well-Known Chefs
- Chef Tip: Use fresh, ripe strawberries for the best flavor and texture.
- Chef Tip: Add a pinch of salt to the glaze to balance the sweetness.
The Flavor of Strawberry Lemonade Pound Cake
This cake is a perfect blend of tart and sweet flavors, making it an ideal dessert for warm days. The strawberry lemonade glaze adds a refreshing finish, making each slice burst with summer flavors.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw them and pat dry before dicing to prevent excess moisture.
How do I prevent the strawberries from sinking?
Lightly coat the diced strawberries with a bit of flour before folding them into the batter to help them stay evenly distributed.
Can I make this cake ahead of time?
Yes, it can be made a day ahead and stored in the refrigerator. Add the glaze just before serving for freshness.
What other fruits can I use?
Try raspberries or blueberries for a different berry flavor. Adjust the glaze to match your chosen fruit.
Summary
The Strawberry Lemonade Pound Cake Loaf is a refreshing dessert that’s perfect for spring and summer. This cake combines fresh strawberries and lemon zest for a soft, flavorful loaf with a touch of tartness. Topped with a lemon-strawberry glaze, it’s as beautiful as it is delicious. Ideal for brunches, family gatherings, or simply to enjoy on a warm day, this cake is easy to make and packed with seasonal flavors. For a vibrant finish, add strawberry puree to the glaze for a lovely pink hue and an extra hint of strawberry flavor.