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Strawberry Lemonade Pound Cake

This strawberry lemonade pound cake is the perfect combination of fruity flavors and a tender, moist texture. It’s loaded with sweet strawberry chunks and drizzled with a delicious lemonade icing! The loaf is perfect for dessert and even breakfast and snacking.

strawberry lemonade pound cake on a tray.

Easy strawberry lemonade cake recipe

I love strawberries, probably more than chocolate. Strawberry cobbler, strawberry ice cream, strawberry cheesecake, and strawberry banana pudding are all my weaknesses.

They are one of my favorite summer fruits, and this easy pound cake really puts them on show. It’s one of those tried-and-true recipes that you must have in your recipe collection.

So, what’s it like? The loaf is loaded with juicy strawberry bits and a sweet, buttery flavor. The addition of lemon juice and lemonade takes the taste to the next level.

Delicious flavor aside, the pound cake has a wonderful texture. It’s rich enough to be satisfying to bite into (like any good pound cake should be), but it’s also moist and tender.

If you’re wondering what to do with a bunch of lemons, lemon bars, lemon pie, and lemon shortbread are some of our other favorites.

strawberry lemonade pound cake ingredients.

Ingredients

Strawberry lemonade pound cake is one of my favorite any-time cakes because it’s so easy and so full of zesty, fruity flavors. To whip it up, you’ll need the following ingredients:

  • 2 1/2 cups all-purpose flour – Be sure to spoon and level the flour for accurate results.
  • 1 tsp baking powder
  • 1/2 cup salted butter – Allow the butter to soften to room temperature.
  • 1 cup granulated sugar
  • 2 large eggs – The eggs should be at room temperature as well.
  • 1/3 cup lemonade – Use your favorite lemonade.
  • 2 tbsp fresh lemon juice – Choose freshly squeezed lemon juice for a bright, zingy taste.
  • 1/2 tbsp lemon zest
  • 1 cup chopped strawberries – Find the ripest, juiciest strawberries you can find for the best taste.

Glaze

  • 1 cup powdered sugar – Sift the powdered sugar to remove lumps and create a smooth consistency.
  • 3-4 tbsp lemonade
  • 2 drops of pink food coloring (optional)

How to make strawberry lemonade cake

step 1 combine dry ingredients.

1. Combine dry ingredients

In a medium bowl, whisk together 2 1/4 cups flour and the baking powder. Set aside.

step 2 cream butter and sugar.

2. Mix sugar and butter

 Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Cream together until light and fluffy, about 2 minutes.

step 3 incorporate eggs.

3. Incorporate eggs

Add the eggs, one at a time. Scrape down the bowl between each addition.

step 4 add lemon and lemonade.

4. Add lemon and lemonade

Using low speed, incorporate the lemonade, lemon juice, and lemon zest. The mixture may curdle – that’s okay.

step 5 finish batter.

5. Finish batter

Add the flour mixture and mix on low speed until everything is just combined and you can no longer see streaks of flour.

step 6 prepare strawberries.

6. Prepare strawberries

Add the strawberries and the remaining 1/4 cup of flour to a medium mixing bowl. Stir gently until the strawberries are evenly dusted with flour. Gently fold the strawberries into the batter using a spatula or wooden spoon. Be careful not to overmix.

step 7 bake cake.

7. Bake

Pour the batter into a parchment paper-lined loaf pan and smooth out the top. Bake the pound cake at 350°F for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean. I like to loosely tent the loaf pan with a piece of tin foil after 45 minutes of baking so the top doesn’t brown too much.

step 8 cool pound cake.

8. Cool

Remove the cake from the oven and allow to cool in the pan for 15 minutes. Then, use the parchment sling as handles and lift the loaf onto a wire rack to cool completely before adding the glaze.

step 9 mix glaze.

9. Mix glaze

In a medium bowl, whisk together the powdered sugar, lemonade, and pink food coloring until smooth and pourable.

Drizzle the glaze over the cooled pound cake. Let the glaze set for 10 minutes before slicing and serving.

glazed strawberry lemonade pound cake.

Baker’s tips

Follow these easy tips and tricks to make sure this strawberry lemonade cake bakes up perfectly every time.

  • Line the pan: Having a cake stick to the pan is never fun. Please do yourself a favor and line the pan with a piece of parchment paper. Let the parchment paper overhang on 2 sides by a couple of inches to make it easy to remove the pound cake once baked.
  • Measure the flour correctly: Adding too much flour is the number one reason why pound cake turns out dense and dry. I recommend using a digital kitchen scale for accurate measurements.
  • Dust the strawberries with flour to prevent them from sinking to the bottom of the cake. The batter is pretty thick, so the strawberries shouldn’t sink too much anyway, but flouring them will give you extra reassurance.
  • Fold in the berries gently and be careful not to overmix the batter. Just 2 to 3 turns of the spatula are enough. Otherwise, the strawberries might get squished.
  • Cool the cake completely before you drizzle on the glaze. If you pour the glaze over warm cake, it may slide right off the cake.
  • Adjust the texture of the glaze to your liking: Feel free to adjust the consistency of the icing to your preferences. Use more liquid for a light, syrupy icing. Or add more powdered sugar for a thicker, sweeter glaze. Once the glaze has set, use a sharp, serrated knife to cut it into slices.
top shot of glazed strawberry lemonade loaf.

Storage instructions

Store your pound cake tightly covered at room temperature, and it will stay good for 2 to 3 days.

Refrigeration can dry out the cake, so keep it covered at room temperature. But if you don’t plan to eat the cake within 2 to 3 days, freeze it instead.

To freeze the cake, wrap the loaf in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months. I recommend freezing the cake before adding the glaze.

To thaw, let the cake sit out at room temperature.

More cake recipes

strawberry lemonade pound cake.

Strawberry Lemonade Pound Cake Recipe

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This strawberry lemonade pound cake is the perfect combination of fruity flavors and a tender, moist texture. It's loaded with sweet strawberry chunks and drizzled with a delicious lemonade icing! The loaf is perfect for dessert and even breakfast and snacking.

Ingredients

Cake

  • 2 1/2 cups / 300 g / 10.5 oz all-purpose flour, spooned & leveled, divided
  • 1 tsp baking powder
  • 1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened
  • 1 cup / 200 g / 7 oz granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup / 120 ml / 4 fl oz lemonade
  • 2 tbsp fresh lemon juice
  • 1/2 tbsp lemon zest
  • 1 cup / 160 g / 5.6 oz chopped strawberries

Glaze

  • 1 cup / 120 g / 4.2 oz powdered (confectioners'/icing) sugar, sifted
  • 3-4 tbsp lemonade
  • 2 drops pink food coloring (optional)

Instructions

  1. Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9 x 5 inch / 23 x 12 cm metal loaf pan and line with parchment paper, allowing the sides to overhang 2 inches / 5 cm past the pan for easy removal of the baked loaf. Set aside.
  2. Combine dry ingredients. In a medium bowl, whisk together 2 1/4 cups flour and the baking powder. Set aside.
  3. Mix sugar and butter. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Cream together until light and fluffy, about 2 minutes.
  4. Incorporate eggs. Add the eggs, one at a time. Scrape down the bowl between each addition.
  5. Add lemon and lemonade. Using low speed, incorporate the lemonade, lemon juice, and lemon zest. The mixture may curdle – that's okay.
  6. Finish batter. Add the flour mixture and mix on low speed until everything is just combined and you can no longer see streaks of flour.
  7. Prepare strawberries. Add the strawberries and the remaining 1/4 cup of flour to a medium mixing bowl. Stir gently until the strawberries are evenly dusted with flour. Gently fold the strawberries into the batter using a spatula or wooden spoon. Be careful not to overmix.
  8. Bake. Pour the batter into the prepared baking pan and smooth out the top. Bake the pound cake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean. I like to loosely tent the loaf pan with a piece of tin foil after 45 minutes of baking so the top doesn't brown too much.
  9. Cool. Remove the cake from the oven and allow to cool in the pan for 15 minutes. Then, use the parchment sling as handles and lift the loaf onto a wire rack to cool completely before adding the glaze.
  10. Mix glaze. In a medium bowl, whisk together the powdered sugar, lemonade, and pink food coloring (if using) until smooth and pourable. If the glaze is too thin, add more powdered sugar. If too thick, stir in more liquid.
  11. Garnish cake. Drizzle the glaze over the cooled pound cake. Let the glaze set for 10 minutes before slicing and serving.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 138mgCarbohydrates: 47gFiber: 1gSugar: 24gProtein: 5g

FAQ

Can I bake this in a bundt cake?

Sure. You want to double the recipe and bake it in a 10- to 12-cup bundt pan. The strawberries may stick to the sides of the pan, so grease the pan generously and sprinkle it with flour.

Can I use frozen strawberries?

I recommend fresh strawberries for this recipe, and they are easy to find year-round these days.
 
Frozen strawberries release too much water, and the extra liquid will change the texture of the cake.

What makes this strawberry lemonade pound cake so good?

I’ve had a few goes to perfect this recipe until I settled on the best strawberry lemon pound cake. So, what makes this recipe so good?
 
Taste: The cake has a lovely strawberry flavor with a bright citrus spark and just the right amount of sweetness.
 
Texture: Pound cake is often too dense. This loaf is just perfect. It’s moist and soft yet sturdy enough to hold up the thick lemonade glaze.
 
Presentation: The beautiful strawberry lemon loaf is a crowd-pleasing dessert, perfect for any holiday celebration, potluck, or get-together.
 
Ease: The recipe is easy for almost any level of baking experience.

What is the difference between pound cake and cake?

The word “pound cake” dates back to the 1700s when bakers were making cakes with one pound of each flour, sugar, eggs, and butter to bake a moist, dense cake. Pound cake is typically more dense and supple than regular cake and is topped with a glaze instead of frosting.

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