Strawberry Lemon Pound Cake is a moist and buttery homemade pound cake filled with fresh strawberries, bright lemon flavor, and topped with a tangy lemon glaze! It’s the perfect spring or summer dessert! But, I would not turn it down any time of the year.And, if you love blueberries, be sure to try my Lemon Blueberry Pound Cake, which is just as delicious! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: This cake uses 2 ½ sticks of salted butter.Yes, that is a lot of butter, but it helps make the cake super moist, rich, and full of flavor.

Don’t worry, it’s worth it! Sugars: This pound cake is made with 3 cups of granulated sugar.It gives the cake its sweet flavor, helps it stay soft and moist, and creates that golden, slightly crisp crust on the outside.Then, get out your confectioners’ sugar (powdered sugar) for the glaze.

Eggs: This recipe uses six eggs because they help hold the cake together, make it rich and moist, and give it that soft, fluffy texture we love in pound cake.Make sure they are at room temperature before using.Cake Flour: For the best texture, this Strawberry Lemon Pound Cake is made with cake flour.

Using all-purpose flour will change the results, making the cake denser and less tender.If you don’t have cake flour on hand, you can make a simple homemade cake flour substitute with j

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