Description
This Strawberry Lemon Mile High Pound Cake is a delightful blend of rich pound cake with fresh strawberry puree and zesty lemon flavors. Moist, fluffy, and topped with a luscious strawberry lemon glaze, it’s perfect for special occasions or a sweet everyday treat.
Ingredients
Scale
Main Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 cup strawberry puree (fresh or frozen)
Strawberry Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons strawberry puree
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Add strawberry puree: Gently fold the strawberry puree into the batter until evenly combined. Be careful not to overmix.
- Pour into the pan: Transfer the batter into the prepared Bundt pan and smooth the top evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 70-85 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm.
- Cool the cake: Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, strawberry puree, and lemon zest until smooth and pourable.
- Glaze and serve: Once the cake is completely cooled, drizzle the strawberry lemon glaze generously over the top. Let the glaze set slightly before slicing and serving.
Notes
- For best results, use fresh strawberries for the puree, or thaw frozen strawberries and blend before using.
- Make sure all ingredients, especially butter and eggs, are at room temperature to ensure a smooth batter.
- Don’t overmix the batter once the dry ingredients are added to keep the pound cake light and tender.
- Check for doneness with a toothpick around the 70-minute mark to avoid overbaking.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as desired.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
