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Strawberry Lemon Pound Cake! This easy to make loaf cake is loaded with lemon flavor thanks to fresh juice and zest. Plus there’s sweet and juicy strawberries baked right in! All topped with a decadent drizzle of a lemon glaze. This bright and sweet loaf cake will be the highlight of your day!
I love this recipe. It’s the same recipe I used for my Glazed Cranberry Orange Bread. And it’s just the perfect texture and softness. The possibilities for this recipe are endless. I also have a Blueberry Lemon Pound Cake recipe that uses this same base.
How to make Strawberry Lemon Pound Cake:
- Prepare the lemon sugar. This is one of the things that makes this cake burst with fresh lemon flavor. Lemon zest mixed with sugar, gives a hint of lemon flavor throughout the bread. Simply add the zest to the sugar and mix it together with your fingers.
- Mix together the dry ingredients: flour, salt, baking powder, and the lemon sugar.
- In another bowl combine the eggs, greek yogurt, vanilla, lemon juice, and vegetable oil.
- Add the wet ingredients to the dry and mix together.
Mix the diced strawberries with a bit of flour, this helps them to not all sink to the bottom of the cake while it bakes. - Fold those into the batter, pour into a loaf pan, and bake.
- After the cake has cooled you can top with the lemon glaze which is made from powdered sugar, lemon zest and lemon juice. Depending on how much lemon flavor you like in the glaze, you may want to substitute some of the lemon juice with some milk or cream.
How to serve Strawberry Lemon Pound Cake:
This loaf, is not a pound cake in a traditional sense. But I find it much more cake like than a regular quick bread. So I wasn’t quite sure what to call this recipe! I decided on pound cake because I feel that the end result is more like a pound cake, and I love serving this as a dessert!
It’s wonderful as an afternoon snack with a cup of coffee or a warm cup of tea, or a cup of cold sweet tea in the warmer months. You can absolutely enjoy a slice of this as a breakfast, or as a dessert. For dessert, it’s nice to dress it up with a scoop of ice cream.
How to Store this Strawberry Lemon Pound Cake:
This pound cake recipe will keep at room temperature for about 5 days. Simply wrap in some foil or plastic wrap, or slice and store in a sealed container.
How to Freeze this Strawberry Lemon Pound Cake:
Simply follow the recipe, DO NOT PUT THE GLAZE ON. Once the pound cake has cooled, wrap it with plastic wrap, then wrap in foil, or place in a large plastic bag. Seal it up. And freeze. The pound cake can be frozen for 3-4 months. To eat, allow to come to room temperature. Then you can make the icing.
If you’re a fan of lemon desserts make sure you try our Lemon Cookies!
Strawberry Lemon Pound Cake
Ingredients
- 1 cup sugar
- 1 tbsp lemon zest
- 1½ cup all purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 1 cup greek yogurt vanilla or plain
- ½ tsp vanilla extract
- 3 large eggs
- 1 tbsp lemon juice
- ½ cup vegetable oil
- 1 cup strawberries diced
- ½ tbsp all purpose flour
Lemon Glaze
- zest 1 lemon
- 1 cup powdered sugar
- 1½ tbsp lemon juice (can sub with some half and half or heavy cream)
Instructions
- Preheat oven to 350 degrees F. Spray loaf pan (mine is 9×5) with baking spray and set aside.
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.Toss the strawberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.
- Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
- While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
- Pour the glaze over the cooled bread.Serve immediately or store bread in sealed container. Can be stored at room temperature for 3-4 days.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze this with the glaze?
I would recommend freezing and glazing after you defrost, just because the glaze can become watery or sticky when it’s defrosted. But if you need to, it is perfectly safe.
This bread turned out amazing! I only used about a quarter of the glaze, and ate half the loaf in one sitting. This will be going on heavy rotation during strawberry season!
i just made this recipe yesterday…OMG!! So yummy! Moist and lemony…perfect..I didn’t have quite enough strawberries, so I threw in a few blueberries….I did add some of the cream in place of the lemon juice as some of my family members don’t like such a strong lemony tartness as I do. I baked in a glass pyrex so I lowered the temp to 325 and it did take a bit longer to bake. Thanks Serene, it’s a keeper for sure!!
I’m so glad you enjoyed it Shelley! Thanks for the amazing review 🙂
Thanks, Girl! This was delicious! It took about 1/2 hour longer to cook, but probably because I used more strawberries.
Thank you for the amazing recipe, everyone loved this loaf but I have a question, in the Glaze what do you mean by: sub with some (half and half or heavy cream)
Made this for a family party – big hit! I sliced the bread and put it on a platter with fresh strawberries on the side along with an small container of extra glaze; a lot of people loved the extra glaze.
Thats a great idea!
Yummy! I used Noosa Blood Orange yogurt and a little sour cream instead of the Greek Yogurt. I didn’t have enough lemon zest for the glaze so I used orange zest mixed with the lemon juice. It was outstanding! Moist, tender and delicious.
That sounds amazing! I love the addition of the blood orange flavor! Thanks for the review 🙂
Hi Serene, I came across your blog whilst looking for a strawberry loaf recipe. This looks so delicious that I’m trying it out this evening.
I wanted to ask if it’s okay for me to use frozen strawberries. They’re not the store bought variety, just straight from the farm but I couldn’t use them right away, so I popped them in the freezer.
Just made this cake and it’s delicious, my other half is already planning for stockpiling strawberries next season haha! I used frozen strawberries (left over from Summer, from the local berry farm!) and it was perfection.
Beautiful loaf!! I love lemon paired with other fruits and that glaze is to die for!!!!
We are having guests for dinner this Sunday, and now this will be our dessert! Thanks so much for this super yummy dessert!
I just said “dessert” twice. Sorry to be so redundant 🙂