Lemon strawberry pound cake

Lemon strawberry pound cake
November 5, 2020

Today we bring you a Lemon strawberry pound cake , perfect for Mother’s Day,  which just by looking at it makes you want to sink your teeth into it. It can be done in stages, since you will have to prepare a strawberry puree, a sponge cake and some sliced ​​strawberries.

The shortcake is a type of small cake with a soft and very moist dough. Although its name does not have an exact translation into Spanish, it does not mean that it cannot be enjoyed for holidays (or any other special occasion in the year).

INGREDIENTS: Lemon strawberry pound cake

Lemon strawberry pound cake
Lemon strawberry pound cake

For the lemon sponge cake:

  • 390 g of pastry flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • A tablespoon of lemon zest
  • 225 g creamy butter
  • 300g sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • One teaspoon of lemon extract
  • 180 ml of milk
  • 60 ml of lemon juice

For the strawberry puree:

  • 450 g of fresh strawberries, chopped
  • 2 tablespoons sugar
  • A tablespoon of lemon juice

For the strawberry buttercream filling  :

  • 450 g creamy butter
  • 4 cups of icing sugar
  • 2 tablespoons vanilla extract
  • ¼ teaspoon salt
  • 60 ml of strawberry puree at room temperature
  • 225 g of sliced ​​strawberries

To decorate the cake:

  • 6 whole strawberries to decorate
  • 3 lemon slices
  • 6 paper straws

Read also: Best apple pie recipe in the world


For the lemon sponge cake:

  • We heat the oven to 180º C., spread an 18-centimetre diameter mold with butter and sprinkle with flour (you can also use non-stick spray ), and sift the flour, baking powder, salt and lemon zest.
  • In a small glass, we mix the milk with the lemon juice to make a kind of homemade buttermilk. Let it rest while we blanch the butter and sugar in a food processor at high speed.
  • We add the eggs one by one to the shake, remember not to add the next egg until the previous one has been incorporated, and add the vanilla and lemon extracts.
  • Incorporate the flour divided into three parts alternating them with milk with lemon.
  • Fill the pan with the dough and bake for 50-60 minutes, or until the tip of a cake thermometer turns red.
  • Remove from the oven, let it warm for 20 minutes and unmold. Let it cool on a rack and when it is cold we cut it into three equal parts with the help of a lira.
Lemon strawberry pound cake
Lemon strawberry pound cake

For the strawberry puree:

  • We mix the strawberries with the sugar and the lemon and sauté them in a pan. Cook for 25 minutes or until the juices start to bubble.
  • We crush, we pass through a strainer to eliminate the seeds and we continue cooking for five or ten more minutes, or until we have only 60 ml of puree. Remove from heat and let cool.

For the strawberry buttercream :

  • Blanch the butter and salt in a food processor, add the vanilla extract and the strawberry puree.
  • Add the icing sugar four times and continue beating until you have a silky and fluffy buttercream.
  • We reserve half a cup of the buttercream to decorate the cake at the end.

To assemble the cake:

  • We put a layer of sponge cake on a revolving stand, cover it with half a cup of buttercream, cover with a layer of sliced ​​strawberries and finish the first filling by covering the strawberries with another half cup of the strawberry buttercream.
  • Cover with another layer of sponge cake and repeat the buttercream filling and sliced ​​strawberries, just as we did in the first layer.
  • Cover the pores and crumbs with a little buttercream, and put in the fridge for about 20 minutes. Then we finish covering and smoothing the cake with the rest of the buttercream.
Lemon strawberry pound cake
Lemon strawberry pound cake
  • We put the buttercream that we reserved at the beginning for the decoration in a pastry bag with a curled nozzle and we bowl six swirls; Refrigerate so that the buttercream hardens.
  • We finished decorating with the lemon slices cut into quarters, a strawberry in each buttercream swirl and, next to it, six pieces of straws approximately three inches long. We keep in the fridge until serving time.

From now on we tell you that this layer cake of strawberries and lemon will not last long for Mother’s Day at your table. The contrast between the flavor of strawberry and lemon will captivate you, and we are sure that this cake will soon become one of your favorites.

Helpful tips:

  • To make the sliced ​​strawberries, the original recipe recommends cutting them into slices the day before, cover the bottom of a tray with kitchen paper, cover it with a layer of strawberries and cover them with a layer of kitchen paper. They are kept in the fridge overnight. This process will help them to lose water and not soak the cake with the juices.
  • You can divide the cake dough into three equal parts and bake them in molds for layer cakes. I prefer to make a single cake and cut it with a frame and a large cake knife. In this way, I have three biscuits of uniform thickness and save myself cutting three possible bellies, in case they come out.
  • To replace the lemon extract you can add one more tablespoon of lemon zest to the cake batter.

Lemon strawberry pound cake

  • 1 cup sugar
  • 1 tbsp lemon zest
  • 1½ cup all purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 cup greek yogurt, vanilla or plain
  • ½ tsp vanilla extract
  • 3 large eggs
  • 1 tbsp lemon juice
  • ½ cup vegetable oil
  • 1 cup strawberries, diced
  • ½ tbsp all purpose flour
  • LEMON GLAZE:zest 1 lemon
  • 1 cup powdered sugar
  • 1½ tbsp lemon juice, (can sub with some half and half or heavy cream)
  1. Preheat oven to 350 degrees F. Spray loaf pan (mine is 9×5) with baking spray and set aside.

  2. In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)

  3. In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.

  4. In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.

  5. Pour the wet ingredients into the dry and stir gently to mix.Toss the strawberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.

  6. Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.

  7. Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.

  8. While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.

  9. Pour the glaze over the cooled bread.Serve immediately or store bread in sealed container. Can be stored at room temperature for 3-4 days.


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Lemon strawberry pound cake


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