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Strawberry Lemonade Pound Cake

strawberry buttermilk pound cake

Strawberry Lemonade Pound Cake

Spring has pretty much sprung here in the Pacific Northwest, and that has me craving STRAWBERRIES and all kinds of summery flavors that I’ve been missing this winter. I can’t even believe how awesome our winter has been, and I’m so sorry for those of you currently buried in snow and cold. I hope spring hurries up and get to you where ever you are.

Strawberry Buttermilk Pound Cake-1

I had a busy week last week. All FOUR of my boys are starting baseball. That’s four boys, on three different teams, that all will be practicing on three different fields. I have a feeling there’s going to be no rest for the weary until baseball season ends…and it just started. I’m so excited to see them playing though! This is our first foray into any kind of sports for them.

This Strawberry Lemonade Pound Cake is awesome all on its own, or you can top it with some whipped cream and call it good. Call it great, actually, because I really dug it.

Make sure you cream your butter and sugar well. It should be light and fluffy and that can take a while, even in a stand mixer.

Strawberry Buttermilk Pound Cake-2

Also – gently fold in the berries at the very end. This batter is thick enough so that they all won’t sink to the bottom when you bake it, but you still need to be gentle with it.

Strawberry Buttermilk Pound Cake-3

Bake until a toothpick comes out with moist crumbs, and let cool for 10 minutes before turning out of the pan.

Strawberry Buttermilk Pound Cake-4

Serve this with whipped cream.

Strawberry Lemonade Pound Cake

Strawberry Lemonade Pound Cake

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

This pound cake is full of summery flavor, and the perfect cake for your next gathering! Top it with fresh strawberries and whipped cream for a spectacular treat.

Ingredients

  • 1 cup butter, softened
  • 2 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups flour
  • 4 tablespoons buttermilk powder
  • 1/4 teaspoon baking soda
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1 lemon, freshly juiced
  • 2 cups diced strawberries

Instructions

  1. Cream together the butter and sugar until the mixture is light and fluffy. Add eggs, one at a time, mixing well between each.
  2. In a separate bowl, combine the flour, buttermilk powder, and baking soda. Add in the milk and flour mixture to the batter alternately, mixing gently between each. Slowly stir in the lemon juice and strawberries.
  3. Place into a large bundt pan that's been well sprayed with baking spray. Bake at 350 for about 1 hour and 15 minutes, or until golden brown and a toothpick comes out with moist crumbs.
  4. Let cool for 10 minutes, and then remove to fully cool.

Notes

Adapted from: http://www.tasteofhome.com/recipes/buttermilk-pound-cake

Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 486 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 106mg Sodium: 194mg Carbohydrates: 75g Fiber: 2g Sugar: 50g Protein: 7g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Condy

Sunday 8th of January 2017

Is there a sub for the buttermilk powder?

Nicole Johnson

Sunday 8th of January 2017

You could omit the buttermilk powder and use real buttermilk in place of the whole milk I think. I haven't tested this, however, so I'm not totally sure!

Pumpkin Cream Cheese Bundt Cake - Shugary Sweets

Monday 22nd of February 2016

[…] Strawberry Lemonade Pound Cake from Or Whatever You Do […]

Miguel

Tuesday 24th of November 2015

Nice post and looks delicious :) thanks for this post

Michaell @ Foodscape

Wednesday 11th of March 2015

Yummy! This pound cake looks scrumptious! I'm so excited berries are here too...how do we go so many months without them!? I even found some organic ones that were sweet last week here in Los Angeles. Congrats on your Ambassadorship!

Nicole Johnson

Thursday 12th of March 2015

Thanks, Michaell! I don't know how I survive without berries. Lots of canned jam and Costco frozen varieties.