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A slice of super moist Lemon Pound Cake with fresh strawberry icing is irresistible, packed with bright lemon flavor from both lemon juice and lemon zest! The easy strawberry glaze gets its gorgeous color from fresh strawberries and makes the lemon taste even more floral!

Lemon Pound Cake Strawberry Icing sliced cake on glass pedestal white background Valentine's Day Desserts.

A dense, dreamy lemon pound cake topped with a fresh lemon and strawberry icing is exactly what Spring and Summer are all about! The tight melt-in-your mouth crumb is unforgettable, the lemon is subtle, and the strawberry icing takes the cake to the next flavor level. The pale yellow of this pound cake is tinted by lemon, and the sweet, strawberry icing is both flavored and colored by fresh strawberries. 

Much like my classic strawberry shortcake, strawberries and lemons are a perfect all-natural combination of flavors. When I’m feeling extra fancy, I add white chocolate covered strawberries, dollops of lemon curd, or fresh berries around the edges. Every time I make this lemon pound cake or my chocolate pound cake recipe, I can’t get it out of the house fast enough! These cakes are so good that if they stick around, I finish them myself!

Why you will love this lemon pound cake recipe:

  • Not one drop of unnatural flavoring or coloring. This recipe uses both lemon zest and fresh lemon juice to add a kick of lemon to the cake. That beautiful pink glaze? Courtesy of the strawberries themselves!
  • Perfected by a pro pastry chef. I’ve tested and re-tested this recipe so you have a no-fuss step-by-step process with the perfect ratio of ingredients, by weight and by volume!
  • Easy to make with pantry ingredients. No fancy ingredients like buttermilk or sour cream are needed to make this moist, dense cake. She’s even gorgeous with or without a glaze!
Lemon Pound Cake Strawberry Icing on china plate with gold fork.
Pumpkin Spice Bundt Cake Stunning Crumb
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Professional Tips

  • Fresh lemon juice equals the best flavor. Just like any dessert from my list of recipes with lemon curd, fresh squeezed lemon juice is going to make your treats better. Trust me.
  • Weigh your ingredients if you can. Pound cake is simple at a glance, but it is a delicate balance of ingredients. Eggs vary in size and a cup of flour can vary by 50 grams. If you do measure by volume, fluff your flour in the bag then spoon it into the cup, mounding it on the top. Use a knife to slice off the excess but don’t tap or compress it. 
  • Avoid over-creaming your butter and sugar. Cream your butter and sugar just until they form a paste. This is what gives you that dense pound cake crumb! If you’re going for a fluffy cake, these lemon cupcakes are where you want to be!
  • Let your cake cool in two stages. Let your cake cool for 20-30 minutes in its pan, and then turn it out to cool completely. If you cut your cake when it is still too warm, the crumb will not have enough time to set and the texture will seem underbaked.

What is lemon pound cake made of?

Lemon pound cake ingredients laid out on a white marble countertop.
  • All-Purpose Flour: I use all-purpose flour because it is what most people have on hand. You could use cake flour if you wanted.   
  • Baking Powder: I use baking powder to give a steady, even rise in the oven. Baking soda, especially in the presence of so many acidic ingredients, will have a powerful rise once potentially too early for the gluten structure to trap the air pockets.
  • Kosher Salt
  • Sugar
  • Butter: I use unsalted butter in my baked goods so I can keep track of the salt content.
  • Shortening: Shortening makes for an even more tender and soft cake because it has no water, whereas butter is around 20% water.
  • Whole Egg: The eggs are here to add fat, moisture and leavening.
  • Vanilla Extract
  • Whole Milk: You can use low-fat but the extra fat from whole milk does add to the rich, dense pound cake texture.
  • Lemons: You will need 3-4 large lemons for both the cake and the glaze recipe depending on how juicy they are. Fresh squeezed lemon juice is brighter, more vibrant and has subtle floral notes that bottled lemon juice lacks. Plus bottled often has preservatives and salt.
  • Strawberries
  • Powdered Sugar
  • Light corn syrup: Light corn syrup creates a nice shine and chew to the final icing texture. You can omit it, but I recommend adding it if you have it on hand!
  • Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it.

See the recipe card for full information on ingredients and quantities.

Variations

  • Experiment with a different glaze or topping. A simple dusting of powdered sugar is truly all this cake needs. The glaze is for extra excitement! Try the lemon glaze from this lemon bundt cake or even a classic cream cheese buttercream frosting!
  • Switch up the citrus. You can substitute orange, grapefruit, or even blood orange juice and zest for the lemons. Key limes would give it an extra zing, just like they do in my easy key lime pie!
  • Make a fruity twist by adding fresh or frozen fruit to the batter. I love folding fresh blueberries into the batter before pouring into the bundt pans. You can do the same with chopped strawberries, diced pineapple, blackberries, and raspberries. Frozen fruit will “bleed” into the cake but no one will mind! Use this tropical trifle as inspiration!
  • Add booze to the batter or the glaze. You could use brandy like I do in my sour cream pound cake, rum like the glaze from my bacardi rum cake, or even limoncello! I would add up to 60 grams (¼ cup) to the batter, and subtract the same amount from the milk. Adding alcohol does not hydrate the gluten in flour the same way that water does, so it will create a tender, moist cake!

How to Make Lemon Pound Cake

Further details and measurements can be found in the recipe card below!

Make the lemon pound cake batter:

Step 1: Preheat the oven to 350°F conventional or 325°F convection (with fan).

Step 2: Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!

Step 3: Spray your bundt pan with cooking spray and then dust it with flour, tapping the flour around until every inch is covered. This recipe makes either one large Bundt pan or two large loaf pans. 

How do I keep my bundt cake from sticking to the pan?

Do not underestimate the power of a well-greased and floured pan. It is especially key with one of my favorite detailed bundt pans. I actually add my flour back to the pan and then tap it around a second time in the opposite direction to get every millimeter of the surface. Then firmly tap out the excess so you don’t get weird patches on the outside!

Step 4: In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

Step 5: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.

Step 6: Add eggs to the mixer bowl, one at a time, beating after each one until just incorporated. Be sure to stop and scrape down the sides and bottom of the bowl after every few eggs.

Creaming butter and sugar into a paste for the lemon pound cake.
Adding eggs to the lemon pound cake batter.

Step 7: Add dry ingredients in three additions alternating with first the lemon juice then the milk, starting and ending with the flour mixture. Mix after each addition only until just blended.

Don’t worry if your batter appears curdled after adding the milk. It’s all good. Mix after each addition only until just blended. Keep in mind, this is less likely to happen if you have all ingredients at room temperature.

Step 8: Pour batter into prepared pan(s) until they are a little more than ¾ full. There should be 1 inch between the top of the pan and the top of the batter. If you fill more than that, the cake will overflow.

Work quickly during Step 8. If you dilly-dally the cake will fall, and then it will look sad, and we don’t tolerate sadness here at CLF.

Mixing dry ingredients into the lemon pound cake batter.
Lemon pound cake batter in a baking pan, ready for the oven.

Step 9: Bake cake in a preheated oven until the tester comes out with a few clinging crumbs. Approximately 55 minutes for a 12 cup Bundt pan and 35 minutes for small pans. 

Step 10: Allow to cool 30 minutes in the pan then turn out on a wire rack to cool completely.

If the cake will not release easily, don’t panic, try running an offset spatula around the center tube to release the cake, then try turning out again. If it will not release easily, wait until the cake cools completely. Try again. If it will not release when completely cool, you are allowed to panic just a little. Try gently loosening the edges and turning over to test. By this time you should be able to tell where the cake is sticking, if you can’t, then it is probably the top of the mold (the top of the cake when inverted). You might have to do some minor surgery by piecing back together parts that stuck. You can cover most blemishes with glaze or absolute worst case, make a berry trifle.

Make the strawberry icing and ice the cake:

Step 11: Coarsely chop and hull your strawberries. Add strawberries, ¼ cup powdered sugar, and lemon zest to a food processor. Process until the strawberries are completely pureed. 

I like to sift my powdered sugar for my glaze so it comes out extra smooth!

Step 12: Using a wooden spoon, press as much of the strawberry mixture through a fine sieve as possible. Discard seeds.

Step 13: Stir the butter, corn syrup and vanilla extract into the strawberry juice.

I stick mine in the microwave on level 2 and nuked it in 10 second increments until I could stir it all together and I didn’t see any butter pieces. 

Step 14: Stir the remaining powdered sugar into the strawberry mixture. If it is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of water.

The thinner the icing, the thinner the coating on your cake. It’s up to you!

Step 15: Place cake on a wire rack set over a piece of parchment or in a rimmed baking sheet.

Step 16: Pour the icing over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

Lemon Pound Cake Strawberry Icing slice from side.

Chef Lindsey’s Recipe Tip

I personally would start testing my large bundt cake after 35 minutes or when the center no longer looks wet. If you over-bake this cake, it will be dry. Use a cake tester in the middle of the cake to be sure! The outside could look done, but the inside might need more time.

Frequently Asked Questions

How do you store lemon pound cake?

Store cooled lemon pound cake in an airtight container at room temperature for up to 5 days, refrigerated for 10 days or frozen for 2-3 months. You can also slice the glazed cake leftovers, freeze and then thaw them individually! Your leftover slices will taste extra fresh that way.

Make ahead tips for lemon pound cake?

Cool the baked cake completely before wrapping well in plastic wrap. Freeze for up to 2 months. I recommend removing the plastic wrap then thawing at room temperature. Glaze the thawed cake before serving. Freezing simple glaze can cause it to dull or crack. It still tastes great but it will not be as beautiful as a freshly glazed cake.

How to serve lemon pound cake?

Lemon pound cake is fantastic on its own or with a cup of coffee or tea. I also love serving it with a dollop of homemade whipped cream or lemon curd whipped cream. For a fancier presentation serve it with easy lemon curd and a scoop of homemade vanilla ice cream or spoonful of crème anglaise!

Why is my lemon pound cake dry?

There’s a chance that you over-creamed your butter and sugar or overmixed the batter, be careful to mix until the ingredients are just combined! Honestly, the biggest possibility is that you baked the cake for too long or your oven is at too high a temperature. I’ve also had cakes dry out from improper storage, so be sure to keep it tightly wrapped or in an airtight container!

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Lemon Pound Cake Strawberry Icing on vintage china
5 from 48 ratings

Lemon Pound Cake

A slice of super moist Lemon Pound Cake with fresh strawberry icing is irresistible, packed with bright lemon flavor from both lemon juice and lemon zest! The easy strawberry glaze gets its gorgeous color from fresh strawberries and makes the lemon taste even more floral!
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 20 Slices

Ingredients 
 

For the Lemon Pound Cake:

For the Strawberry Icing:

Instructions 

Make the lemon pound cake batter:

  • Preheat the oven to 350°F conventional or 325°F convection (with fan).
  • Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!
  • Spray your bundt pan with cooking spray and then dust it with flour, tapping the flour around until every inch is covered. This recipe makes either one large Bundt pan or two large loaf pans.
  • In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.
  • Add eggs to the mixer bowl, one at a time, beating after each one until just incorporated. Be sure to stop and scrape down the sides and bottom of the bowl after every few eggs.
  • Add dry ingredients in three additions alternating with first the lemon juice then the milk, starting and ending with the flour mixture. Mix after each addition only until just blended.
  • Pour batter into prepared pan(s) until they are a little more than ¾ full. There should be 1 inch between the top of the pan and the top of the batter. If you fill more than that, the cake will overflow.
  • Bake cake in a preheated oven until the tester comes out with a few clinging crumbs. Approximately 55 minutes for a 12 cup Bundt pan and 35 minutes for small pans.
  • Allow to cool 30 minutes in the pan then turn out on a wire rack to cool completely.

Make the strawberry icing and ice the cake:

  • Coarsely chop and hull your strawberries. Add strawberries, ¼ cup powdered sugar, and lemon zest to a food processor. Process until the strawberries are completely pureed.
  • Using a wooden spoon, press as much of the strawberry mixture through a fine sieve as possible. Discard seeds.
  • Stir the butter, corn syrup and vanilla extract into the strawberry juice.
  • Stir the remaining powdered sugar into the strawberry mixture. If it is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of water.
  • Place cake on a wire rack set over a piece of parchment or in a rimmed baking sheet.
  • Pour the icing over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

Video

Notes

Yield – 1, 12-15 cup bundt pan, or 2, 1 pound loaf pans
Bundt Pans – Be sure to leave ¾ inch from the top of the bundt pan. Depending on the pan you choose, you might have extra batter. The petal bundt pan that I used in these photos is only a 10 cup bundt, so I had extra which I baked into mini loaves! 
Technique – Make sure there is an inch between the batter and the top of your pan or you might have an overflow situation. 
Storage – Store cooled lemon pound cake in an airtight container at room temperature for up to 5 days, refrigerated for 10 days or frozen for 2-3 months.
Lemon pound cake recipe adapted from The Plain Chicken.
Strawberry glaze recipe adapted from The All-American Dessert Book by Nancy Baggett.

Nutrition

Calories: 445kcal | Carbohydrates: 71g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 74mg | Fiber: 1g | Sugar: 56g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 445
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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed Cake Recipes!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 48 votes (48 ratings without comment)

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37 Comments

  1. This is my go to pound cake recipe. It’s perfect every time! I usually have about a cup or so of batter left over after filling my bundt pan 2/3 full so I make 2-3 muffins with it (too good to waste). I also follow your glaze recipe and the only exception I make is to use raspberries instead of strawberries (our preference). I’ve made this recipe at least 10 times and it is always a crowd pleaser. Thanks so much for this wonderful recipe!

    1. Thank you so much for commenting! I’m glad you enjoy, and it’s beautiful you share it with others! ????

  2. Just made in two loaf pans. Amazing! Lemony. Sweet. Yummy. I did have to adjust bake time. Mine were still runny at the time mark. They did pop out of the pan after cooling yet still warm — enough to handle bare hands. Icing I modified. Used honey instead of karo. It felt too artificial after using the lemons, strawberries, and blueberries. I cut the powdered sugar back by one cup — 4 just seemed like a lot. Great recipe. Thanks for posting.