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A slice of cake on a white plate. The rest of the cake sits in the background.
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Strawberry Lemonade Pound Cake

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!
Course Dessert
Cuisine North American
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Servings 8 servings
Calories 840kcal
Author Nina

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
US Customary - Metric

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.

Nutrition

Calories: 840kcal | Carbohydrates: 118g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 427mg | Potassium: 153mg | Fiber: 2g | Sugar: 80g | Vitamin A: 1244IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 3mg