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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.