I can’t tell you how much a slice of my strawberry lemonade cake makes me happy. Sometimes a cake will just do that. It’s moist and buttery with a bomb zesty lemon base. Then I take some of the batter out and swirl in some strawberry flavor. The combo is just next level y’all. Once it’s baked, I drizzle on not one but two glazes, a lemon and a strawberry. The whole thing is a summer vibe that I can’t seem to get enough of.
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How to Make Strawberry Lemonade Cake
For the Cake Batter
- Preheat oven to 325 degrees.
- Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth. Slowly add sugar to bowl and cream until light and fluffy which takes about 5 minutes.
- Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
- Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated. Do not overbeat at this point.
- Remove ⅓ of the batter from the mixer and set to the side. Add half of the lemon pudding mix and lemon zest to the mixer and mix in until just combined.
For the Swirl
- Add freeze dried strawberry powder and preserves to the set aside ⅓ of batter and whisk until combined.
- Add half of the lemon cake batter to the pan and smooth out. Next spoon strawberry cake batter on top and smooth out. Finally add the remaining lemon cake batter and smooth completely covering the strawberry cake batter.
- Bake for 1 hour and 10 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
For the Lemon Glaze
- Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily. Set aside.
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For the Strawberry Glaze
- In a medium bowl, whisk together all ingredients until smooth. If it is too runny, add a bit more sugar or if too thick, more milk.
- Finally to assemble the cake, alternate drizzling both lemon and strawberry glaze on top of the room temperature cake making sure both icings are seen.
- Add strawberries and lemon slices to center of cake and serve.
Strawberry Lemonade Cake Recipe
This Strawberry Lemonade Cake is a moist, buttery lemon pound cake filled with a delicious strawberry swirl and coated with delectable strawberry and tangy lemon glazes! Each bite is bursting with lemons and lusciously sweet strawberries.
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Servings: 18 servings
Equipment
Ingredients
For the Lemon Pound Cake
- 1 1/2 cups unsalted butter room temperature (3 sticks)
- 8 oz cream cheese room temperature
- 1 tsp salt
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 3.4 oz lemon instant pudding package
- 2 tsp lemon zest
For the Strawberry Swirl
- 1/3 cup freeze dried strawberries powder
- 2 tbsp melted strawberry preserves
- red food coloring if desired
For the Lemon Glaze
- 1 1/3 cup confectioner's sugar sifted
- 3 tbsp fresh lemon juice
- lemon zest optional
For the Strawberry Glaze
- 1 1/2 cup confectioner's sugar sifted
- 4 tbsp strawberry preserves melted
- 5-6 tsp whole milk
- optional: fresh strawberries and lemon slices for garnish
Instructions
For the Pound Cake Batter
- Preheat oven to 325 degrees.
- Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
- Slowly add sugar to bowl and cream until light and fluffy which takes about 5 minutes.
- Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
- Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated. Do not overbeat at this point.
- Remove ⅓ of the batter from the mixer and set to the side.
- Add half of the lemon pudding mix and lemon zest to the mixer and mix in until just combined.
For the Swirl
- Add freeze dried strawberry powder and preserves to the set aside ⅓ of batter and whisk until combined.
- Finally add in food coloring until you reach a color you like. I went with a moderately bright pink.
- Add half of the lemon cake batter to the pan and smooth out. Next spoon strawberry cake batter on top and smooth out. Finally add the remaining lemon cake batter and smooth completely covering the strawberry cake batter.
- Bake for 1 hour and 10 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
For the Lemon Glaze
- Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily. Set aside.
For the Strawberry Glaze
- In a medium bowl, whisk together all ingredients until smooth. If it is too runny, add a bit more sugar or if too thick, more milk.
- Finally to assemble the cake, alternate drizzling both lemon and strawberry glaze on top of the room temperature cake making sure both icings are seen.
- Add strawberries and lemon slices to center of cake and serve.
Notes
Pound cakes have a high moisture content that will begin to dry out from the moment you cut into it. It can be kept at room temperature for 1-2 days.
To Freeze: Wrap the cake in aluminum foil or plastic wrap then, put it in a heavy-duty freezer bag. A frozen pound cake will keep for 4-6 months. When ready to consume, thaw overnight in the fridge.
Nutrition
Calories: 512kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 223mg | Potassium: 127mg | Fiber: 1g | Sugar: 53g | Vitamin A: 721IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 2mg
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Recipe Tips
- Freeze Dried Strawberries: If you don’t have powder, add freeze dried strawberries to your high power blender or food processor and blend until it reaches a fine powder.
- Don’t Overmix: Overmixing those dry ingredients will make this cake super dense so don’t go there. Just go until it combines and leave it alone.
- Don’t Overbake: I like to start checking my cake at least 10 minutes before the time in the recipe. Everyone’s ovens bake differently and nobody likes a dry cake.
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I’ve made this delicious cake many times, and I’d like to try it as a mile high pound cake. Could you tell me how many cups of batter this recipe makes, please? I know I need 18 cups for the mile high pan.
Hi Cathy, this recipe is for a 12 cup pan! Hope that helps!
Can this cake be made as a three layer cake?
You can try it! I have not tested this recipe as a 3 layer cake and it will be dense as it is a pound cake and a traditional layer cake.