Strawberry Lemonade Pound Cake
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 tsp vanilla extract
½ cup fresh strawberries, pureed (or 3 tbsp strawberry jam)
Pink & yellow food coloring (optional)
For the Glaze:
1 cup powdered sugar
1 tbsp lemon juice
1 tbsp strawberry puree (or strawberry jam)
1–2 tbsp milk (adjust for consistency)
Instructions:
Step 1: Prepare the Cake Batter
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to the butter mixture, alternating with buttermilk, lemon zest, lemon juice, and vanilla. Mix until combined.
Step 3: Create the Strawberry & Lemon Layers
Divide the batter into two equal parts.
In one half, stir in the strawberry puree (or jam) and a drop of pink food coloring (if using).
In the other half, add a drop of yellow food coloring (optional).
Step 4: Bake the Cake
Pour half the lemon batter into the pan, followed by the strawberry batter, then repeat to create layers.
Use a knife to swirl slightly (optional).
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Glaze & Finish
Whisk together powdered sugar, lemon juice, strawberry puree, and milk until smooth.
