My favorite flavors of summer are lemon and any kind of berry. Raspberries, blueberries, strawberries - you name it. I love the blend of tart lemon with a sweet juicy berry.
If you're partial to lemon and strawberry, this is a recipe for you. It's super easy! I woke up on a Sunday morning and while waiting for Cody to come home from whatever adventure he was on that day, I whipped this together in no time. It was going to be a hot day (no surprise there!) so I did not want to spend more time than I had to in the kitchen.
I nearly fell in love with the batter on its own. Once ready for baking, it became this velvety soft batter that poured oh so easily into the pan. I was mesmerized and nearly forgot to stop halfway through to add my sliced strawberries.
Luckily for you, I snapped out of it and got my strawberry on.
The best part of this cake? After it comes out of the oven, you poke it to death with a toothpick and pour beautiful sweet sugar and lemon juice on top. The cake drinks it all up and is left with a sticky sweet glaze on top.
Lay it on me!
The lemony sugary pour makes the cake a bit gooey and crumbly but it's all one magical bite after another when you get it on your plate. Tart, sweet, and perfectly fresh for summer!
If I made one every Sunday, would that be a problem? I think not!
Lemon Strawberry Pound Cake
- 1/2 cup (1 stick) melted butter
- 1 cup sugar
- 2 eggs (beaten)
- Juice of medium lemon
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 8-10 ripe strawberries, sliced
- 1/4 cup sugar
- 1/3 cup lemon juice
- Preheat oven to 325 and grease a loaf pan thoroughly.
- In a large bowl or mixer, mix together 1 cup sugar and ½ cup melted butter.
- Add 2 well beaten eggs and the juice from your lemon and mix well.
- Add ¼ teaspoon of salt, 1½ cups flour, and 1 teaspoon of baking powder to the mixture.
- Add ½ cup of milk and mix until combined.
- Pour half of your batter into your loaf pan.
- Layer your strawberries to cover the surface of the batter.
- Gently pour remaining batter and spread to cover your strawberries.
- Bake for 50 minutes to an hour or until golden brown and toothpick comes out clean.
- In a small bowl, whisk ⅓ cup of fresh lemon juice and ¼ cup of sugar.
- Using a toothpick, poke holes liberally in the top of the cake and drizzle the lemon juice and sugar mixture over the top.