Moist Lemony Greek Strawberry Pound Cake Recipe | Easy Dessert
A delightful pound cake infused with bright lemon flavor and sweet strawberries. This Greek-inspired dessert is moist, tender, and perfect for sharing at brunch, tea time, or festive occasions.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Rubber spatula
- Loaf pan or bundt pan
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all‑purpose flour (or cake flour for lighter texture)
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced or pureed
- Optional: 1 tsp lemon zest or almond extract
- Optional toppings: strawberry glaze, whipped cream, powdered sugar
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour loaf or bundt pan.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy (3–4 minutes).
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a separate bowl.
- Combine Wet & Dry: Gradually add dry mixture to butter mixture, alternating with strawberry puree or chunks.
- Add Flavor Boosters: Stir in vanilla, lemon zest, or almond extract.
- Bake: Pour batter into pan. Bake 55–65 minutes until a skewer comes out clean.
- Cool & Serve: Cool in pan for 10 minutes, then transfer to wire rack. Top with glaze or whipped cream if desired.
Notes
- Fresh strawberries give best flavor; frozen can be used if thawed and drained.
- Cake flour yields a lighter crumb; all‑purpose flour makes it denser.
- Lemon zest brightens flavor; almond extract adds depth.
- Store cake tightly wrapped at room temperature for 2 days or refrigerate up to 5 days.
- Freezes well for up to 2 months—wrap slices individually for convenience.
- Serve with tea, coffee, or sparkling wine for a delightful pairing.