The Lemon Strawberry Pound Cake I Make When I Need a Break from the Real World

Why I Keep Coming Back to This Cake

Honestly, I never planned on making a lemon strawberry pound cake. It’s not like my usual go-to—no fancy layers, no drip frosting. But I needed something quick, something that wouldn’t make me feel like I was auditioning for a bakery. The smell hits first—the sharp lemon zest, like a splash of cold water when you’re sleepwalking through the afternoon. The strawberries? They’re not fancy, but they’re getting ripe and sweet enough that I can’t resist throwing a handful in for good measure. It’s weird how something so simple can make the house smell like summer afternoons on a porch swing. Good for times when you just want something honest, sweet, with a bit of zing. I swear, I don’t even need a reason to want a slice. But now I think I understand why this one’s a favorite—because sometimes, you just need a break from the complicated.

Lemon Strawberry Pound Cake

This pound cake is made by mixing butter, sugar, eggs, and flour to create a dense batter, which is then baked until golden and firm. Fresh strawberries and lemon zest are folded into the batter, resulting in a moist cake with a tender crumb and a bright, fruity flavor. The final appearance is a golden-brown exterior with specks of red strawberries and a moist interior.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 4 large eggs at room temperature
• 2 1/2 cups all-purpose flour sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest from about 1 lemon
• 1/2 cup fresh strawberries hulled and chopped
• 1 tablespoon lemon juice

Equipment

• Mixing Bowls
• Electric mixer or whisk
• 9x5 inch loaf pan
• Parchment paper
• Spatula
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it lightly.
2. Beat the softened butter and sugar together in a large mixing bowl using an electric mixer or whisk until the mixture is light, fluffy, and pale in color, about 3-5 minutes. Visual cue: mixture should hold soft peaks and increase in volume.
3. Add eggs one at a time, beating well after each addition. Continue mixing until fully incorporated and the batter is smooth. Visual cue: batter should be glossy and homogeneous.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Visual cue: batter should be thick but smooth, with no streaks of flour.
5. Gently fold in the lemon zest, chopped strawberries, and lemon juice into the batter with a spatula until evenly distributed. Visual cue: distribution should be uniform with visible specks of zest and fruit.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Visual cue: golden-brown crust, edges slightly pulling away from the pan, and a moist but firm interior.
7. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely before slicing. Visual cue: a firm crust with a moist interior, just slightly pulling apart when sliced.

It’s not one of those flashy desserts. No burnt sugar toppings or fancy glazes. Just a straightforward cake that makes you forget about everything else. Sometimes, that’s enough. Just a quiet moment, a quiet bite. That’s all I really want right now.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.