Strawberry Lemonade Pound Cake

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Strawberry Lemonade Pound Cake

Serves: 16
Prep time: 15 minutes
Bake time: 35-40 minutes

This Strawberry Lemonade Pound Cake is a delightful citrus pound cake studded with fresh strawberries and topped with a luscious strawberry lemon glaze!

Starting with a pound cake mix give you a head start on this summery dessert!

A rectangular loaf cake with pink icing, topped with lemon slices and halved strawberries, sits in a parchment-lined baking pan.

How To Make Strawberry Lemonade Pound Cake

Assorted baking ingredients on a white surface, including chopped strawberries, powdered sugar, an egg, melted butter, cake mix, strawberry jam, lemon juice, and another liquid in small bowls.

Ingredients

  • 16 ounce box lemon pound cake mix
  • ¾ cup lemonade
  • 1 egg
  • 10 tablespoons butter, melted
  • 1 cup chopped strawberries

Glaze

  • 3 cups powdered sugar
  • 5 tablespoons lemon juice
  • 4 tablespoons strawberry jelly/jam, melted Strawberries and lemon slices for garnish.
Three slices of lemon strawberry loaf cake with glaze are served on a white plate, garnished with fresh lemon slices and strawberries.

Step-by-Step Guide

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl using an electric mixer combine the cake mix, lemonade, egg and melted butter.

A glass bowl with yellow cake batter and a spoon, next to a small bowl of chopped strawberries on a white surface.

3. Fold in the strawberries.

A glass bowl filled with yellow batter and topped with chopped strawberries, with a spoon resting inside, on a white marble surface.

4. Pour into a greased loaf pan.

A parchment-lined loaf pan filled with yellow cake batter containing small pieces of fruit, ready to be baked.

5. Bake 35-40 minutes until a toothpick inserted in the middle comes out clean.

A rectangular loaf of cornbread with visible cracks on top, baked in a parchment-lined metal pan.

6. Cool for 10 minutes.

A rectangular loaf of cornbread with visible pieces of red pepper sits in a parchment-lined metal baking pan on a white surface.

7. Remove from pan carefully.

8. Let cool completely.

9. For the glaze whisk together the powdered sugar, lemon juice and strawberry preserves.

A glass mixing bowl with pink batter and a metal spoon inside, sitting on a white countertop.

10. Spoon all over the top of the cake.

A loaf cake in a lined pan topped with pink icing, lemon slices, and strawberry pieces on a white marble surface.

11. Garnish and serve!

A plate with three slices of lemon strawberry bread garnished with fresh strawberries and lemon slices, next to a glass of milk on a wooden board with a red checkered napkin.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can use a plain pound cake mix as well if you like.
  • You can substitute ½ cup strawberry preserves instead of fresh strawberries in the cake batter, just swirl it in.
Three slices of lemon strawberry bread on a white plate, garnished with fresh strawberries and lemon slices, on a red checkered napkin with a glass of milk in the background.

Strawberry Lemonade Pound Cake

Print Recipe
Three slices of strawberry lemon cake are arranged on a white plate with fresh strawberry and lemon slices, placed on a red and white checkered cloth.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

Ingredients

  • 16 ounce box lemon pound cake mix
  • ¾ cup lemonade
  • 1 egg
  • 10 tablespoons butter melted
  • 1 cup chopped strawberries

Glaze

  • 3 cups powdered sugar
  • 5 tablespoons lemon juice
  • 4 tablespoons strawberry jelly/jam melted
  • Strawberries and lemon slices for garnish

Instructions

  • Preheat your oven to 350 degrees.
  • In a large mixing bowl using an electric mixer combine the cake mix, lemonade, egg and melted butter.
  • Fold in the strawberries.
  • Pour into a greased loaf pan.
  • Bake 35-40 minutes until a toothpick inserted in the middle comes out clean.
  • Cool for 10 minutes.
  • Remove from pan carefully.
  • Let cool completely.
  • For the glaze whisk together the powdered sugar, lemon juice and strawberry preserves.
  • Spoon all over the top of the cake.
  • Garnish and serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can use a plain pound cake mix as well if you like.
  • You can substitute ½ cup strawberry preserves instead of fresh strawberries in the cake batter, just swirl it in.
Servings: 16 servings
Three slices of lemon strawberry bread with glaze are arranged on a white plate, garnished with fresh lemon slices and strawberries.

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