Summery Strawberry Lemonade Pound Cake Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
1 hour
Servings:
12 slices
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups butter, room temperature
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup Greek yogurt
  • Juice of 1 lemon
  • Zest of 2 lemons
  • 5 tablespoons strawberry jam
  • 1 teaspoon strawberry flavoring
  • 1 cup Confectioners sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon strawberry jam
  • 2 cups strawberries
  • ½ lemon, sliced
Directions
  1. Preheat the oven to 325 F.
  2. Liberally butter a large Bundt tin.
  3. Whisk together the flour, baking powder, baking soda, and sea salt.
  4. In a stand mixer, beat together the butter and sugar for 2 to 3 minutes until well creamed.
  5. Beat in the eggs one at a time.
  6. Fold in half of the flour mixture.
  7. Fold in ½ cup of Greek yogurt.
  8. Fold in the remaining flour and then the remaining ½ cup Greek yogurt.
  9. Scoop 1 cup of the cake batter out and set it aside.
  10. Mix the lemon juice and zest into the larger portion of cake batter.
  11. Mix the strawberry jam and strawberry flavoring into the cup of batter, along with a few drops of red or pink food coloring if using.
  12. Pour ⅓ of the lemon batter into the prepared Bundt tin.
  13. Add half of the strawberry batter on top of the lemon batter, and spread it out with the back of a spoon.
  14. Spread another third of the lemon batter over the strawberry batter, and then add the remaining strawberry batter on top.
  15. Finish by adding the remaining third of the lemon batter to the bunt tin, and then use a knife to swirl the batters around in the tin.
  16. Place the cake in the oven and bake for 60 to 70 minutes, until a skewer inserted into the sponge comes out with just a few crumbs attached.
  17. Allow the cake to stand for 15 minutes before turning out, then leave to cool completely, for at least 1 hour.
  18. In a bowl, combine the confectioners sugar with the lemon juice and strawberry jam until smooth.
  19. Pour the glaze over the cooled cake.
  20. Decorate the cake with strawberries, lemon slices, and mint leaves if using, then serve.