Go Back
Strawberry Pound Cake

Irresistible Strawberry Pound Cake with Tangy Lemon Glaze

This Strawberry Pound Cake is a crowd-pleasing dessert, bursting with juicy strawberry flavors and topped with a tangy lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 290 kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing bowl
  • Whisk
  • Sifter
  • Wire rack

Ingredients
  

For the Batter

  • 1 can Cooking Spray or substitute with butter or oil
  • 3 oz Freeze-Dried Strawberries or use fresh strawberries for milder taste
  • 1 cup Strawberry Jam ensure it's not too sweet
  • 1 tsp Kosher Salt no substitutions necessary
  • 1 cup Granulated Sugar no substitutes recommended
  • 1/2 cup Light Brown Sugar can use additional granulated sugar if needed
  • 1 whole Vanilla Bean or substitute with 2 tsp of vanilla bean paste
  • 1/2 cup Unsalted Butter (melted) opt for unsalted
  • 3 large Large Eggs at room temperature for best results
  • 1/2 cup Sour Cream or Greek yogurt as alternative
  • 1 tsp Pure Vanilla Extract avoid substitutions
  • 1 tbsp Fresh Lemon Juice essential for flavor
  • 1 1/2 cups All-Purpose Flour no substitutions recommended
  • 1 tbsp Baking Powder check freshness

For the Glaze

  • 1 cup Confectioners' Sugar (sifted) adjust thickness with lemon juice

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by lightly greasing it with cooking spray.
  • Combine granulated sugar and vanilla bean seeds in a mixing bowl. Rub them together to release the aromatic oils.
  • Whisk in the melted unsalted butter until fully combined and creamy.
  • Add the large eggs, sour cream, vanilla extract, and fresh lemon juice to the bowl. Mix until smooth.
  • Sift together the all-purpose flour, baking powder, and kosher salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture.
  • Gently swirl in the strawberry jam.
  • Transfer the batter to the prepared loaf pan and bake for 50-60 minutes until golden brown.
  • Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Drizzle with tangy glaze.

Notes

Serve with a dollop of whipped cream for an extra indulgent treat. Use high-quality ingredients for the best flavor.
Keyword dessert, easy recipe, lemon glaze, pound cake, strawberry