Strawberry Lemonade Pound Cake

This cake is incredibly moist, bursting with bright lemon flavor, and swirled with a sweet-tart strawberry ribbon.

Table of Contents

Yield: 1 large loaf or 2 smaller loaves
Prep time: 25 minutes
Bake time: 60-80 minutes
Cool time: 2+ hours

For the Strawberry Swirl:

For the Pound Cake:

For the Lemon Glaze (Optional but Recommended):

1. Prepare the Strawberry Swirl:

In a small saucepan over medium heat, combine the chopped strawberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice.
Cook, stirring frequently, for about 5-7 minutes, until the strawberries have broken down and the mixture has thickened to a jam-like consistency.

Remove from heat and let it cool completely. You can place it in the refrigerator to speed up this process.

2. Preheat and Prepare the Pan:

Preheat your oven to 325°F (165°C). This lower temperature is key for a pound cake to cook evenly without over-browning.
Generously grease and flour a 10-inch bundt pan or two 9×5 inch loaf pans. Ensure you get into all the crevices to prevent sticking.

3. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the large bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream the softened butter and 2 ½ cups of sugar together on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract. (The batter may look slightly curdled at this point because of the lemon juice; that’s okay.)
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the Greek yogurt/sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

4. Layer and Swirl:

Pour one-third of the batter into the prepared pan.
Dollop half of the cooled strawberry mixture over the batter. Use a knife or skewer to gently swirl it into the batter.

Add another third of the batter, then the remaining strawberry mixture. Swirl again.
Top with the remaining batter and smooth the top with a spatula.

5. Bake:

Bake for 60-80 minutes (check at 60 minutes for loaf pans, closer to 75-80 for a Bundt pan). The cake is done when a long wooden skewer inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.

6. Cool Completely:

Let the cake cool in the pan set on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This is crucial—if you try to glaze it while warm, the glaze will melt and slide right off.

7. Make the Glaze and Serve:

Once the cake is completely cool, whisk together the sifted powdered sugar, 2 tablespoons of lemon juice, and lemon zest. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.

Drizzle the glaze over the cooled cake. Allow the glaze to set for about 15 minutes before slicing.

Room Temperature is Key: Using room temperature butter, eggs, and yogurt is essential for proper emulsification and a smooth, even batter that rises well.
Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten and leads to a tough, dense cake.

Testing for Doneness: Oven temperatures vary. The sign of a perfectly baked pound cake is a crack on top and a golden brown crust. The skewer test is your best friend.
Storage: Store the glazed or unglazed cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen (without glaze) for up to 3 months. Thaw overnight in the refrigerator.

Enjoy this beautiful, tangy, and sweet taste of summer!