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Strawberry Lemon Pound Cake

This pound cake combines fresh strawberries and zesty lemon peel into a tender, crumbly batter. The use of yogurt adds moisture and a slight tang, resulting in a moist, flavorful cake with a rustic appearance and a soft crumb. It’s baked until golden and slightly domed, ready to be sliced and enjoyed.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup plain yogurt full-fat or Greek-style
  • 3 large eggs
  • 1 tbsp lemon zest from about 1 lemon
  • 2 cups fresh strawberries hulled and sliced
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or fine grater
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan, then set aside.
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, and a pinch of salt for even distribution.
  3. In a separate bowl, beat the softened butter and sugar with a whisk or mixer until the mixture is light, fluffy, and pale in color—about 3-4 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air and create a smooth batter.
  5. Stir in the lemon zest, vanilla extract, and plain yogurt until the mixture is combined and creamy.
  6. Gradually fold in the dry ingredients into the wet mixture using a rubber spatula, just until no streaks remain — be careful not to overmix.
  7. Gently fold the sliced strawberries into the batter, distributing them evenly without overmixing to prevent bleeding and preserve their shape.
  8. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for a smooth top.
  9. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes to shrink slightly and set.
  11. Transfer the cake to a wire rack and allow it to cool completely before slicing to prevent crumbling.
  12. Once cooled, slice the pound cake and serve it on a plate, enjoying the tender crumb, fruity pieces, and citrus aroma.

Notes

For extra flavor, sprinkle a little more lemon zest or powdered sugar on top before serving. You can also substitute blueberries or raspberries for strawberries.