Strawberry Lemonade Pound Cake Loaf

Alright, picture this—sweet strawberries, tangy lemon, and the softest pound cake ever. Yep, all in one loaf. I made it once and couldn’t stop slicing “just one more piece.”

It’s buttery, bright, and bursting with fruity flavor. Like your favorite summer drink turned into cake. And that lemon glaze on top? Total game-changer.

If you love lemon desserts with a little berry twist, this one’s for you. It’s perfect for brunch, snacks, or gifting (if you don’t eat it first). I always get asked for the recipe.

Let’s bake it together. It’s simple, pretty, and full of sunshine in every bite.

Why You’ll Love This Recipe

• Fresh and Flavorful: The lemon zest and real strawberries bring out that sunny, homemade flavor.
• Soft and Moist Texture: Thanks to buttermilk and butter, the loaf stays tender with just the right crumb.
• Perfect for Any Season: This loaf feels like summer but tastes just as good year-round.
• Easy to Slice and Share: Great for gatherings, tea time, or a make-ahead treat.
• Simple, Real Ingredients: No complex steps or hard-to-find ingredients—just kitchen basics done right.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 30 minutes (includes cooling)

Servings:
Makes 1 loaf, about 8–10 slices depending on how thick you cut it.

Difficulty:
Beginner-friendly and a good first bake for citrus cake lovers.

Required Kitchen Tools

• 9×5-inch loaf pan
• Mixing bowls (one large, one medium)
• Hand or stand mixer
• Zester or fine grater
• Whisk
• Rubber spatula
• Cooling rack
• Toothpick or cake tester
• Small saucepan (for optional strawberry puree)

Ingredients for Strawberry Lemonade Pound Cake

For the Cake:

• 1 cup (226g) unsalted butter, softened – brings richness and structure
• 1 ½ cups (300g) granulated sugar – sweetens and helps with golden crust
• 4 large eggs, at room temperature – binds and creates a fluffy structure
• 1 tsp vanilla extract – enhances the strawberry-lemon flavor
• 1 tsp lemon extract (optional) – for a stronger citrus flavor
• 2 cups (250g) all-purpose flour – gives the loaf its structure
• 1 ½ tsp baking powder – helps the loaf rise evenly
• ½ tsp salt – balances the sweetness
• ¾ cup (180ml) buttermilk – adds moisture and a subtle tang
• Zest of 1 lemon – fresh, bold lemon aroma
• 1 cup (140g) diced fresh strawberries – tossed lightly in flour to prevent sinking

Variations for Strawberry Lemonade Pound Cake

• Add Blueberries: Swap half the strawberries with fresh or frozen blueberries for a mixed berry version.
• Use Greek Yogurt Instead of Buttermilk: If you’re out of buttermilk, plain Greek yogurt works well and adds a little extra protein.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.
• Try Almond Extract: Add a small splash (¼ tsp) of almond extract along with the vanilla for a subtle depth of flavor.
• Make it a Bundt Cake: Double the recipe and bake in a well-greased 10-cup Bundt pan. Increase baking time to 70–80 minutes.

How to Make Strawberry Lemonade Pound Cake Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang for easy removal.

2. Mix the Wet Ingredients

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 3 minutes on medium speed. Add the eggs, one at a time, mixing well after each. Stir in the vanilla and lemon extract (if using). Fold in the lemon zest.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

4. Alternate Mixing

Add the flour mixture and buttermilk to the wet ingredients in three parts, starting and ending with flour. Mix gently until just combined—don’t overmix.

5. Add the Strawberries

Toss the diced strawberries in a tablespoon of flour, then fold them into the batter with a spatula. This step helps keep the fruit from sinking to the bottom of the loaf while baking.

6. Bake

Pour the batter into the prepared loaf pan. Smooth the top and tap the pan on the counter once or twice to remove air bubbles. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool

Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and place it on a wire rack. Cool completely before glazing.

Serving and Decoration

This loaf is lovely on its own, but the glaze takes it to another level. Here’s how to make it shine:

• Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar with 2 tablespoons lemon juice. Add 1–2 teaspoons of milk if needed to reach a pourable consistency.
• Optional Strawberry Twist: For a pink tint and extra berry flavor, add 1–2 tablespoons of strawberry puree to the glaze.
• Decorate: Drizzle glaze over the completely cooled loaf. Let it set for 15–20 minutes before slicing.

Serve with a mug of tea, fresh berries, or a dollop of whipped cream for a cozy dessert or sweet breakfast option.

Storing Strawberry Lemonade Pound Cake

• Room Temperature: Store tightly wrapped or in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days—just let slices come to room temp before serving.
• Freezer: Wrap unglazed loaf in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge, then glaze before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Let butter, eggs, and buttermilk sit out for 30 minutes for smoother mixing and better rise.
• Avoid Overmixing: This keeps the loaf tender instead of tough.
• Test Early: Start checking for doneness around the 50-minute mark—every oven runs differently.
• Use Fresh Strawberries: Frozen berries tend to release too much liquid and may affect the loaf’s texture.

Nutrition

Serving Size	1 slice (based on 10 slices)
Calories	320
Total Fat	16g
Saturated Fat	9g
Cholesterol	95mg
Sodium	190mg
Total Carbs	41g
Sugars	26g
Protein	4g
Vitamin C	8% DV
Calcium	6% DV
Iron	7% DV

Nutrition values are estimates and will vary depending on ingredient brands and portion sizes.

Strawberry Lemonade Pound Cake FAQs

Can I use frozen strawberries?
Fresh is best here. Frozen berries can release too much moisture, making the cake soggy.

What if I don’t have buttermilk?
Mix ¾ cup milk with 2 ¼ teaspoons lemon juice or vinegar. Let sit 5 minutes before using.

How long does the glaze keep?
You can make it 2–3 days ahead. Store it covered in the fridge and whisk before using.

Can I double the recipe?
Yes! It doubles well. Bake in two loaf pans or one Bundt pan, adjusting bake time as needed.

Conclusion

This Strawberry Lemonade Pound Cake Loaf is bright, buttery, and perfect for those who love fruity desserts with a citrus kick. Whether you bake it for a brunch table, a spring party, or just to slice and enjoy on a quiet afternoon, it’s one of those recipes that feels both special and simple. The sweet strawberries and lemon glaze keep every bite balanced and fresh.