Strawberry Pound Cake with Strawberry Lemon Glaze

If you like pound cake, you'll love this easy riff on the classic. Strawberries inside give just enough interest and the strawberry lemon glaze drizzled over the top is more than just pretty!

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Looking down on a strawberry pound cake.

Easy Summer Pound Cake

Pound cake has been around for ever and for good reason. It’s delicious! This strawberry pound cake just takes what everyone already loves and makes it even better. It’s perfect for spring and summer when strawberries are in season. The strawberry lemon glaze that goes on top is not only pretty, but adds a lot of flavor to the cake as well. Traditional pound cake uses only eggs as a leavener, but this recipe includes some baking powder to give the eggs some help. The result is a really tasty summer treat.

Hands brushing butter on the inside of a bundt pan with a basting brush.

Prepare your Cake Pan

It’s a good idea to always prepare your baking pan first. That way, you’re not scrambling to get the pan ready once you’ve prepared the cake batter. You can use a regular loaf pan for this strawberry pound cake, but a pretty Bundt® pan will elevate the humble pound cake and make it perhaps a little more suitable for a special occasion. A basting brush with softened butter is the best way to make sure you have all the nooks and crannies greased properly.

A bowl of diced strawberries with a half lemon and reamer next to it.

How to Prepare the Strawberries

The strawberries are the first thing to prepare in this recipe. Dice them into small-ish pieces and toss with lemon juice. The lemon juice will keep the strawberries a nice bright red instead of having them fade when baked.

Butter and sugar creamed in a stainless steel bowl with a blue hand mixer next to it.

Creaming Butter and Sugar

I have an entire lesson on how to cream butter and sugar properly. You can read it here. I wrote this lesson because in baking recipes, creaming the butter and sugar is so important. You want to make sure you cream the butter until it is light and fluffy with lots of air incorporated into it. It takes longer than you think – about 5 minutes. Time yourself!

A stainless steel bowl with dry ingredients and diced strawberries inside, and a ball whisk sticking out.

How to Keep the Strawberries From Sinking

Drain the juice from the strawberries – but don’t discard that juice! You’ll use it for the glaze later on. Tossing the strawberries into the dry ingredients helps keep them suspended in the cake when it is baked, rather than having them fall to the bottom of the cake (which once inverted becomes the top!). Strawberries throughout the pound cake is the goal.

A bundt cake cooling on a cooling rack.

Baking the Pound Cake

The pound cake will bake in a 350˚F oven for about an hour. Insert a toothpick or wooden skewer into the center of the cake. It should come out clean. Let the cake cool in the pan for at least 10 minutes and then invert it onto the cooling rack to let it cool to room temperature. 

Drizzling strawberry lemon glaze over a strawberry pound cake.

Strawberry Lemon Glaze

The strawberry lemon glaze is so easy. Measure 2 tablespoons of lemon juice, starting with the strained juice from the strawberries and topping up with more fresh lemon juice. Whisk in the powdered sugar until the consistency is right – if it’s too thick, add a little lemon juice; if it’s too thin, add a little more powdered sugar. Make sure the cake has really cooled before you glaze it so that the glaze adheres to the outside of the cake. Let it drip down the sides as it pleases. Then, just serve with a cup of coffee or tea.

Two pieces of strawberry pound cake on white plates with green napkins and the rest of the cake in the background.

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Strawberry Pound Cake with Lemon Strawberry Glaze

  • Prep Time: 20 m
  • Cook Time: 1 h
  • Total Time: 1 h 20 m
  • Servings:


  • 1 cup diced strawberries about 8 large-ish strawberries
  • 3 tablespoons fresh lemon juice
  • 8 ounces unsalted butter 2 sticks, softened to about 60˚F
  • 1 cup sugar
  • 4 eggs + 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour (225 g)
  • ½ teaspoon salt
  • teaspoons baking powder
Strawberry Lemon Glaze:
  • 1 to 1¼ cups powdered sugar
  • 2 tablespoons lemon juice from above (or maybe slightly less)


  1. Pre-heat the oven to 350˚F and grease a 9-inch x 5-inch loaf pan.
  2. Toss the chopped strawberries with the lemon juice and let them sit.
  3. Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This should take about 3 to 5 minutes.
  4. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix in.
  5. Combine the flour, salt and baking powder in a bowl. Strain the strawberries and reserve the lemon juice. Toss the strawberries into the flour mixture and coat well. Add the flour mixture, one cup at a time, and mix just to combine the ingredients. Do not over-mix.
  6. Transfer the batter to the greased pan and smooth out the top.
  7. Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean.
  8. While the cake is baking, make the glaze. Measure the lemon juice reserved from the strawberries and top it up with fresh lemon juice so that you have 2 tablespoons total. Whisk in the powdered sugar until smooth. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar.
  9. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Pour the strawberry lemon glaze on top and let it drip down the sides. Dust with powdered sugar if you like and serve with a some berries, a scoop of ice cream or some whipped cream.
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