LEMON STRAWBERRY POUND CAKE RECIPE | CHEFDEHOME.COM
This Strawberry Pound Cake recipe combines my two seasonal favorites, fresh strawberries and lemon, in one dessert.
I love strawberries. And I love pound cakes. Hence, a strawberry pound cake made perfect sense in my world. Moist, buttery and rich with fruit fragrance of strawberries and punch of lemon.. this cake is so epic, you will be missing something if you don't try it.
Fresh fruity strawberries, lemon and sugar!! Does that remind you something else too?
Strawberries!!
Lemonades!!
Season of colors and fresh bright flavors!
This cake sums all of the above in a buttery Pound Cake or a Strawberry Lemonade Pound Cake, if I may :)
Fresh Strawberry Cake!
I love adding fresh fruits to cakes.. Have you tried my fresh Clementine Cake? If you have not, please do! It is gluten free cake with amazing flavors of fresh whole clementines! Oh, and Mango Pound Cake, and Mango Cheesecake are like summer-flavors-at-best! (must try)
So, no surprise I wanted to share a fresh strawberry cake too. Isn't it a wonderful way to transition from winter to bright and beautiful colors of spring? Don't you think?
Someone once told me, "Pound cakes taste even better the next day!" I never understood that until I tried a slice of this buttery cake with tea tomorrow (after two days).. yumm! With that lemon glaze.. pound cake tasted like an extra-moist Glazed Lemon Pound Cake slice from a good bakery.
So much soft and still made from scratch with regular all purpose flour, fresh lemons, fresh strawberries, eggs and cream. Honestly, all richness is the magic of sour cream. (don't tell anyone) Sour cream makes this Pound Cake.. the most moist cake ever!
This is one of such cake which you would love to enjoy when strawberries are in season (thank you caption obvious ;)). Simple, fresh ingredients and down-heart cake is perfect to finish to Spring-style weekend family dinner.
As I said, ingredients for Strawberry Lemon Pound Cake are very simple, and easy to find. Most likely you will have all at home such as strawberries, lemon, plain white sugar, butter, and AP flour... and sour cream. (oh, you can also use thick greek yogurt instead of cream. hint hint)
If making strawberry cake from scratch sounds hard to you? This easy recipe will change things for good. Trust me, making a cake from scratch is as simple as a piece of cake. :) Just don't forget to bring all ingredients at room temperature. Very very important. Can't believe I'm saying this.. but trust me, I have messed up many cakes by not following this important advice. You don't want to go there! So, always bring everything to room temp.
Rest follow the recipe carefully and cake will be the best you have ever tasted! I promise!
Here is my check list to bake from scratch... yet make a perfect cake at home, every time!
Check List for baking a perfect cake at home:
1) Bring all ingredients to room temperature - eggs, butter, sour cream, milk, even strawberries.
2) Sift the dry ingredients before adding to wet. This ensures a lump free cake.
3) Make sure sugar and butter are fully mixed and fluffy, and sugar is no longer grainy.
4) Keep an eye on cake in last 10-15 minutes and always do toothpick test to check if cake is fully baked. If tooth pick does not come out clean but cake browning from top.. cover cake with aluminium foil and continue baking.
5) If ever adjust recipe or change ingredients, be prepared to adjust everything related to it.. such as ratio of wet to dry, oven temperature, cooking time etc.
6) Last but not least, follow the recipe. That always helps. :)
Last weekend, farmer's market was so full of fresh strawberries... that I'm all set explore lot more strawberry recipes! Don't forget to share with me, what is your favorite way to eat strawberries?
Oh, don't ever think strawberries are for desserts only. This Strawberry Pound Cake was just for sweet start of Spring :) I love to add these to salads and pair with savory meals. This Roasted Strawberry and Asparagus Ravioli Salad is my all-time favorite!
Enjoy! - Savita
Provided by Savita
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 9" X 4" Loaf
Number Of Ingredients 16
Steps:
- Prepare a 9 by 4 inch loaf pan by coating with butter and dusting with flour and set aside. Pre heat oven at 350 degrees
- In a bowl, combine all dry ingredients - sift flour, baking powder, soda, salt. Whisk to distribute. Set aside. Whisk with hand whisk or sift with sifter and set aside.
- In a wide bowl, cream room temperature butter with sugar until sugar is no longer granny (using a hand held or stand mixer). Add in one egg at a time and beat after each addition until fully combined. Add vanilla, milk, sour cream and beat until well combined.
- Add lemon juice, zest. Mix well. Fold in dry ingredient into butter mixture in three alternate batches until just combined. Combine with cut and fold action for each batch until no or very less streaks of flour remain. Don't over-mix. Now, add mashed strawberries and fold until just combined.
- Transfer mixture to prepared pan and cook for 60-70 minutes or until *tooth pick inserted in the center comes out clean. Let it rest in pan for 10 minutes. Run knife through edges and remove cake from loaf pan. Let cool down completely on a wire rack before slicing.
- For galze (if using), mix sugar with lemon juice. drizzle over cooled lemon pound cake loaf. Garnish with fresh sliced strawberries before serving. Serve and enjoy!
LEMON STRAWBERRY POUND CAKE - BUZZRECIPES
Provided by Anna
Total Time 70 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) 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.
More about "strawberry lemon pound cake recipes"
LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE) RECIPE - FOOD.COM
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Total Time 55 minutes
Calories 2164.4 per serving
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LEMON-MINT POUND CAKE WITH STRAWBERRIES RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 45 minutes
Category Desserts
Calories 542 calories per serving
- Place sugar and mint in a small food processor; cover and process until blended. Set aside., In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and zest. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside., In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.
STRAWBERRY POUND CAKE | ALLRECIPES
From allrecipes.com
Reviews 3
Total Time 1 hours 20 minutes
Category Desserts, Fruit Desserts, Strawberry Dessert Recipes
Calories 665.9 calories per serving
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
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