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Summery Strawberry Lemonade Pound Cake Recipe

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This Summery Strawberry Lemonade Pound Cake features swirls of lemon and strawberry flavored batter in a moist Bundt cake, perfectly capturing the bright and refreshing flavors of strawberry lemonade. Topped with a tangy glaze and fresh fruit, it’s an ideal dessert for warm weather gatherings.

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups butter, room temperature
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup Greek yogurt
  • Juice of 1 lemon
  • Zest of 2 lemons
  • 5 tablespoons strawberry jam
  • 1 teaspoon strawberry flavoring

For the Glaze

  • 1 cup Confectioners sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon strawberry jam

To Decorate

  • 2 cups strawberries
  • ½ lemon, sliced
  • Optional: Red or pink food coloring
  • Optional: Mint leaves, to decorate

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and liberally butter a large Bundt tin to prevent sticking.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and sea salt in a bowl to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a stand mixer, beat the room temperature butter and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  5. Incorporate Flour and Yogurt: Fold in half of the flour mixture, followed by ½ cup of Greek yogurt. Then fold in the remaining flour and the last ½ cup of Greek yogurt, mixing gently to preserve airiness.
  6. Separate Batter: Scoop out 1 cup of the batter and set it aside for the strawberry portion.
  7. Flavor Lemon Batter: Mix the lemon juice and zest into the larger portion of the cake batter for a zesty lemon flavor.
  8. Flavor Strawberry Batter: Stir the strawberry jam and strawberry flavoring into the reserved 1 cup batter. Add a few drops of red or pink food coloring if desired to enhance the color.
  9. Layer Batter in Pan: Pour one-third of the lemon batter into the Bundt tin, then add half of the strawberry batter over it, spreading gently with the back of a spoon. Add another third of the lemon batter, then the remaining strawberry batter, and finally the last third of the lemon batter on top.
  10. Swirl Batters: Use a knife to swirl the lemon and strawberry batters together inside the pan, creating a marbled effect.
  11. Bake: Place the Bundt pan in the preheated oven and bake for 60 to 70 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
  12. Cool Cake: Allow the cake to stand in the pan for 15 minutes before gently turning it out onto a wire rack. Let it cool completely for at least 1 hour before glazing.
  13. Prepare Glaze: In a bowl, combine confectioners sugar, lemon juice, and strawberry jam until smooth and pourable.
  14. Glaze and Decorate: Pour the glaze evenly over the cooled cake. Decorate with fresh strawberries, lemon slices, and optional mint leaves for a beautiful presentation.
  15. Serve: Slice and serve the cake to enjoy the refreshing taste of strawberry lemonade in every bite.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Adjust baking time based on your oven; start checking at 60 minutes.
  • For a more vivid strawberry color, use the optional food coloring.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • The glaze can be made thinner by adding a bit more lemon juice if needed.

Find it online: https://marthatasty.com/summery-strawberry-lemonade-pound-cake-recipe/