I created a quick lemon strawberry pound cake with Greek-style yogurt for a light, tender crumb and a bright lemon glaze, and my Lemon Strawberry Cake blends tart berries and citrus in a way that will make you want the recipe.

Jump to Recipe

I probably shouldn’t admit how many slices I ate the first time I made this easy lemon strawberry poundcake, but there it is. The crumb stays moist and tender, the lemon really brightens everything, and I keep it light by folding in plain Greek yogurt and plenty of lemon zest.

Its one of those bakes that keeps popping into my head, the kind I scroll for when I’m looking through Easter Pound Cake Recipes or late night clicking on Strawberry Lemon Desserts. Honestly, you’ll catch yourself sneaking bites before it even cools, and then planning the next loaf.

Ingredients

Print Recipe (No Advertisments)

All purpose flour provides carbs and some protein, not much fiber.
Makes cake structure tender.
Unsalted butter adds rich fat and flavor, gives moist crumb, high in saturated fat though.
Granulated sugar is pure sweet, helps browning and tender crumb, offers no fiber or protein.
Eggs provide protein, help bind and leaven, add richness and color to the cake.
Lemon zest and juice give bright sour notes, vitamin C, balance the sweetness and lift flavor.
Greek yogurt adds tang, protein and moisture, makes batter tender, healthier than lots of butter.
Strawberries bring juiciness, natural sugars and fiber, pretty color and a fresh tart bite.
Powdered sugar makes a sweet glossy glaze, mostly carbs, adds sweetness but no real nutrients.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar

3 large eggs

1 teaspoon vanilla extract

zest of 1 lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

1 cup (240 g) plain Greek yogurt

1/4 cup (60 ml) milk

1 1/2 cups diced strawberries (about 225 g)

1 tablespoon all purpose flour

1 to 1 1/2 cups (120 to 180 g) powdered sugar for glaze

2 to 3 tablespoons fresh lemon juice for glaze

pinch of salt

extra lemon zest or sliced strawberries for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Greased and flour a 9×5 loaf pan or line it with parchment, pressing it into the corners so the cake releases easy.

2. Whisk together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a large bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract, the zest of 1 lemon and 2 tablespoons fresh lemon juice.

4. Mix in 1 cup plain Greek yogurt and 1/4 cup milk until combined, scraping the bowl so nothing’s stuck. Don’t overmix though, or the cake can get tough.

5. Fold the dry ingredients into the wet in two additions, scraping the sides and mixing just until no streaks of flour remain. Batter should be thick but pourable.

6. Toss 1 1/2 cups diced strawberries with 1 tablespoon flour so they don’t sink, then gently fold them into the batter. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to release big air bubbles.

7. Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 15 minutes.

8. Let the cake cool in the pan 10 to 15 minutes, then run a knife around the sides and turn it out onto a wire rack to cool completely before glazing.

9. For the glaze, whisk 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons fresh lemon juice and a pinch of salt until smooth and pourable; add more juice if too thick or more sugar if too thin. Drizzle over the cooled cake and garnish with extra lemon zest or sliced strawberries if you want.

Equipment Needed

1. 9×5 loaf pan, greased and floured or lined with parchment so the cake releases easy
2. Two mixing bowls (one large for creaming, one medium for the dry ingredients)
3. Electric hand mixer or stand mixer, or a big whisk if youre doing it by hand
4. Measuring cups and spoons (or a kitchen scale for more accurate results)
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Whisk for the glaze and to loft the dry ingredients a bit
7. Cutting board, paring knife and a zester or fine grater for the lemon and strawberries
8. Wire cooling rack plus a toothpick or cake tester to check doneness, and oven mitts for safety

FAQ

Q: Can I use frozen strawberries? A: Yes, but don't add them frozen or they'll make the batter soggy, thaw and drain them well, pat dry and toss with the tablespoon of flour before folding in.

Q: What pan and temp should I use and how do I know it's done? A: Bake in a greased 9×5 inch loaf pan at 350°F (175°C). It's done when the top is golden and a toothpick comes out with a few moist crumbs, not wet batter, usually 50 to 65 minutes depending on your oven.

Q: Can I swap Greek yogurt for something else? A: Yep, you can use plain sour cream or whole-milk yogurt, same amount. They give the same tang and moisture, but low fat versions might make the cake a bit denser.

Q: How do I stop the strawberries from sinking? A: Toss diced berries in a tablespoon of flour first, then fold them gently into the batter at the end. That little coating helps suspend them while baking.

Q: How do I make the glaze and get the right thickness? A: Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth. Start with 2 tablespoons for a thicker glaze, add more juice a teaspoon at a time until it pours but still coats the back of a spoon.

Q: How should I store or freeze the cake? A: Store covered at room temp for 2 days, or in the fridge up to 5 days. For freezing, wrap cooled loaf tightly in plastic and foil, freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before serving.

Easy Lemon Strawberry Poundcake Recipe Substitutions and Variations

All purpose flour: swap with a 1-to-1 gluten free baking mix (use same volume) or cake flour for a lighter crumb. If using cake flour use the same amount but the cake will be more delicate.
Unsalted butter (3/4 cup): use neutral vegetable oil or melted coconut oil 1:1 for a moister loaf. You will lose some buttery flavor so add an extra 1/2 tsp vanilla, and if the batter looks thin reduce the milk by 1-2 tbsp.
Plain Greek yogurt (1 cup): replace with sour cream 1:1 for the same tang and texture, or use 3/4 cup buttermilk and cut the recipe milk by about 1/4 cup to keep batter consistency right.
Fresh strawberries (1 1/2 cups): try raspberries or chopped frozen strawberries. If using frozen dont thaw them, toss with 1 tbsp flour so they dont sink or bleed into the batter.

Pro Tips

1) Weigh the flour if you can. Cup scoops differ a lot, so if you must use cups fluff the flour, spoon it in and level with a knife — sorry, dont use that last thing, just level it with the back of a knife.

2) Get butter and eggs truly at room temp for a lighter crumb. If you forgot, cut butter into small cubes or grate it to speed softening, and warm eggs in a bowl of warm water for 5–10 minutes.

3) Keep the strawberries from turning the batter soggy or sinking. Pat them dry, toss them very lightly with a little flour or cornstarch, and fold them in gently so they stay suspended.

4) Fold, dont beat. Use a big rubber spatula and a slow figure‑eight or lift-and-fold motion, stopping as soon as big streaks of flour are gone. Overmixing = tougher cake.

5) Make the glaze just before you need it and adjust by tablespoonfuls. Sift the powdered sugar, add lemon juice slowly until pourable. If the cake is still warm the glaze will run right off, so let it cool a bit or chill briefly for a neater finish.

Easy Lemon Strawberry Poundcake Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

321

kcal

Equipment: 1. 9×5 loaf pan, greased and floured or lined with parchment so the cake releases easy
2. Two mixing bowls (one large for creaming, one medium for the dry ingredients)
3. Electric hand mixer or stand mixer, or a big whisk if youre doing it by hand
4. Measuring cups and spoons (or a kitchen scale for more accurate results)
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Whisk for the glaze and to loft the dry ingredients a bit
7. Cutting board, paring knife and a zester or fine grater for the lemon and strawberries
8. Wire cooling rack plus a toothpick or cake tester to check doneness, and oven mitts for safety

Ingredients

1 3/4 cups (220 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
zest of 1 lemon (about 1 tablespoon)
2 tablespoons fresh lemon juice
1 cup (240 g) plain Greek yogurt
1/4 cup (60 ml) milk
1 1/2 cups diced strawberries (about 225 g)
1 tablespoon all purpose flour
1 to 1 1/2 cups (120 to 180 g) powdered sugar for glaze
2 to 3 tablespoons fresh lemon juice for glaze
pinch of salt
extra lemon zest or sliced strawberries for garnish optional

Directions

Preheat oven to 350°F (175°C). Greased and flour a 9×5 loaf pan or line it with parchment, pressing it into the corners so the cake releases easy.
Whisk together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract, the zest of 1 lemon and 2 tablespoons fresh lemon juice.
Mix in 1 cup plain Greek yogurt and 1/4 cup milk until combined, scraping the bowl so nothing's stuck. Don’t overmix though, or the cake can get tough.
Fold the dry ingredients into the wet in two additions, scraping the sides and mixing just until no streaks of flour remain. Batter should be thick but pourable.
Toss 1 1/2 cups diced strawberries with 1 tablespoon flour so they don’t sink, then gently fold them into the batter. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to release big air bubbles.
Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 15 minutes.
Let the cake cool in the pan 10 to 15 minutes, then run a knife around the sides and turn it out onto a wire rack to cool completely before glazing.
For the glaze, whisk 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons fresh lemon juice and a pinch of salt until smooth and pourable; add more juice if too thick or more sugar if too thin. Drizzle over the cooled cake and garnish with extra lemon zest or sliced strawberries if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.