Lemon Pound Cake with Fresh Strawberries

Mary Anne here. I may be a bit biased, but in my opinion, this is simply The Best. Lemon Cake. Ever.  Not only because of its moist, dense texture and lemon tang, but its flavor actually improves with one or two days in the fridge.  I serve it with sliced strawberries, but any fresh berries will do, and of course the cake stands nicely all on its own. And if you’re craving other lemony treats, try our Lemon Olive Oil Cake with a Zesty Rosemary-Lemon Glaze, Lemon Pudding Cake, Lemon Cupcakes with a Raspberry Mint Glaze, and our Lemon Meringue Pie.

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Lemon Pound Cake with Fresh Strawberries
Serves 20

Note: You’ll need a 12-cup Bundt pan for this recipe.

Ingredients for the Cake:
3 cups cake flour (not self-rising) – $2.89
2 teaspoons baking powder – from stock
1 teaspoon salt – from stock
2 Tablespoons freshly grated lemon zest – $0.49
8 ounces unsalted butter, softened – from stock
2 cups granulated sugar – from stock
5 large eggs – from stock
1 teaspoon vanilla – from stock
½ cup buttermilk – $1.99
2 Tablespoons fresh lemon juice – $1.99
Fresh strawberries (optional) – $4.99

Ingredients for the Glaze:
2 cups confectioner’s sugar – $1.09
3 to 4 Tablespoons fresh lemon juice – calculated above
2 teaspoons grated lemon zest (or more, to taste) – $0.49
Grand Total Assuming Well-Stocked Pantry: $13.93
Cost per Serving: $0.70


I like to serve this cake with a quart of sliced strawberries sprinkled with 3 Tablespoons confectioner’s sugar.

1. Preheat the oven to 325 degrees.  Butter and flour a 12-cup non-stick Bundt pan, tapping out excess flour.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. In the large bowl of your electric mixer, combine the softened butter with sugar.  Beat until light and fluffy.  Add eggs, one at a time, beating well after each addition.  On low speed, mix in half the flour mixture.  Add all of the buttermilk, lemon zest, lemon juice, and vanilla.  Mix in the remaining flour, beating only just enough to combine.

4. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula.  Bake for 45 to 55 minutes until top is golden and puffed and a cake tester or toothpick inserted in the middles comes out clean.  Cool on a wire rack for 15 minutes.  Gently, loosen the sides of the cake from the pan with a narrow spatula and invert it onto a cake stand or platter to cool completely.

5. Once cooled, combine the glaze ingredients in a medium bowl.  Using a wire whisk, combine thoroughly.  Pour the glaze over the top of the cake.  It will cascade down the sides, and will set nicely once refrigerated.  The cake should be refrigerated at least four hours before serving.  During the initial fridge time, I periodically spoon what icing has puddled at the bottom of the plate back onto the top of the cake.  This creates a very pretty, almost batik-like effect.

6. Wash, hull and slice the strawberries about an hour or so before serving.  Sprinkle with just enough confectioners’ sugar to cover, and then give it a good stir.  The berries create their own lovely syrup with the assistance of the sugar. Serve alongside the sliced cake.


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