Description

Strawberry Lemon Pound Cake is a vibrant and refreshing dessert that perfectly blends the sweetness of strawberries with the tanginess of lemon. Ideal for summer picnics or cozy gatherings, this delightful cake brings sunshine to your table with its beautiful presentation and irresistible flavor. Each slice offers a moist texture and bursts of fruity goodness, making it a must-try recipe for any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
3 large eggs
½ cup sour cream
Zest and juice of 1 lemon
1 cup diced strawberries (fresh or frozen)

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time until smooth.
In another bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into the butter mixture, alternating with sour cream.
Gently fold in lemon zest, juice, and diced strawberries.
Pour batter into the prepared pan and bake for 50-60 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (75g)
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For added flavor, consider mixing in a dash of vanilla extract or substituting strawberries with blueberries or raspberries. Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container at room temperature for up to four days.