This strawberry lemonade pound cake starts with a moist, buttery, pound cake. Half is flavoured with lemon juice and zest, and the other half, strawberry puree. The cake is topped with a sweet lemon glaze!
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🍓A summer pound cake
Nothing says summer like a large glass of lemonade! This pound cake tastes just like lemonade (as does this cupcake!). It also looks great on a plate! The pink lemonade part of the cake is prettily swirled through the lemon part of the cake.
I chose to add a lemon glaze on this cake. You could substitute with a vanilla glaze or a strawberry glaze, or forgo a glaze all together. This cake would be perfect served at summer BBQs, a birthday, shower, or to go along with a cup of tea or coffee.
🥘Ingredients
Ingredient notes
- Lemons - you need fresh lemons for this recipe because you need both the juice and zest.
- Unsalted butter - salted butter can be substituted. Leave out the extra salt in this recipe.
- Milk - I used whole milk in this recipe. 2% milk can be substituted.
- Gel food colouring - these are optional.
- Strawberries - Instead of fresh, you can use sliced frozen strawberries. No need to thaw before using.
🔪Instructions
Strawberry Puree
Add strawberries and sugar to a medium sized saucepan. Place over medium heat and mix occasionally until the sugar melts and the strawberries are soften, about 10 minutes.
Remove from heat and use a potato masher to mash up the strawberries a bit. You want a chucky puree when you are done. Set aside to cool to room temperature.
Pound Cake
Add flour, baking powder, baking soda, and salt to a medium sized bowl. Whisk to combine. Set aside.
Add butter and sugar to a large mixing bowl and beat until butter is lightened in colour and well mixed together, about 3 minutes.
Add eggs, one at a time, and mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla and mix until combined.
Remove half of the batter to another bowl. Add lemon juice, zest, and yellow food colouring to the first half, and mix to combine. Add strawberry puree and pink food colouring to the second half, and mix.
Alternate adding lemon and strawberry batters to a well greased Bundt pan. Use a knife to swirl the batter for a swirled appearance. Bake for 75-85 minutes at 325°F (140°C), or until golden, and a tooth pick inserted in the middle of the cake comes out clean..
Let cake cool in it's pan for 30 minutes, then turn out on a wired rack to cool completely.
Lemon Glaze
Add powdered sugar to a small bowl. Add lemon juice, 1 tablespoon at a time, until you get the right consistency. You don't want the glaze too fluid. Add more powdered sugar if it's too loose, or more lemon juice if it's too thick..
Spoon glaze onto cooled cake. Let glaze set for at least 30 minutes before slicing.
✔️Expert Tips
- This recipe uses a 10" Bundt pan. Make sure to grease it really well so nothing sticks.
- You can use frozen, sliced strawberries in this recipe instead of fresh.
- You can substitute unsalted butter for salted butter. Omit the extra salt in the recipe.
- It's easier to zest the lemons first and juice them after.
- You can use 2% milk instead of whole milk if you need to.
💭FAQs
You can make the strawberry puree the day before. Store in the refrigerator overnight.
Slice, wrap tightly with plastic wrap, and store in a freezer container for up to 3 months. Thaw in the refrigerator overnight.
🔖Related Recipes
📋 Recipe
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Strawberry Lemonade Pound Cake
Equipment
- one 10" Bundt cake pan
Ingredients
Strawberry Puree
- 1 cup fresh strawberries hulled and diced. Or use sliced, frozen strawberries
- 1 cup granulated sugar
Pound Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups unsalted butter room temperature
- 1½ cups granulated sugar
- 5 large eggs room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice about 1 lemon
- 2 tablespoons lemon zest about 2 lemons
- pink and yellow gel food colouring optional
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
Strawberry Puree
- Add strawberries and sugar to a medium sized saucepan.
- Place over medium heat and mix occasionally until the sugar melts and the strawberries are soften, about 10 minutes.
- Remove from heat and use a potato masher to mash up the strawberries a bit. You want a chucky puree when you are done. Set aside to cool to room temperature.
Pound Cake
- Preheat oven to 325°F (140°C). Grease a Bundt cake well. Set aside.
- Add flour, baking powder, baking soda, and salt to a medium sized bowl. Whisk to combine. Set aside.
- Add butter and sugar to a large mixing bowl and beat until butter is lightened in colour and well mixed together, about 3 minutes.
- Add eggs, one at a time, and mix until well combined. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla and mix until combined.
- Remove half of the batter to another bowl. Add lemon juice, zest, and yellow food colouring to the first half, and mix to combine.
- Add strawberry puree and pink food colouring to the second half, and mix.
- Alternate adding lemon and strawberry batters to the prepared pan. Use a knife to swirl the batter for a swirled appearance.
- Bake for 75-85 minutes, or until golden, and a tooth pick inserted in the middle of the cake comes out clean.
- Let cake cool in it's pan for 30 minutes, then turn out on a wired rack to cool completely.
Lemon Glaze
- Add powdered sugar to a small bowl. Add lemon juice, 1 tablespoon at a time, until you get the right consistency. You don't want the glaze too fluid. Add more powdered sugar if it's too loose, or more lemon juice if it's too thick.
- Spoon glaze onto cooled cake. Let glaze set for at least 30 minutes before slicing.
- Store leftovers at room temperature for 2 days, or in the refrigerator for up to 5 days.
Notes
-
- This recipe uses a 10" Bundt pan. Make sure to grease it really well so nothing sticks.
-
- You can use frozen, sliced strawberries in this recipe instead of fresh. No need to thaw before using.
-
- You can substitute unsalted butter for salted butter. Omit the extra salt in the recipe.
-
- It's easier to zest the lemons first and juice them after.
-
- You can use 2% milk instead of whole milk if you need to.
Did you try this recipe? Comment below to let me know ☺️