Lemon Pound Cake with Strawberries and Whipped Cream

Our Lemon Pound Cake is a super easy cake recipe that’s incredibly delicious, especially this time of year! It has a subtle lemon taste made with fresh lemon juice and lemon zest – topped with a drizzle of lemon glaze or topped with fresh strawberries and whipped cream for a unique spin on a strawberry shortcake! Both recipe variations are included in the recipe card at the bottom of the post.

My husband, Corey, has a love for all lemon desserts and this is one of his favorite lemony creations! So if you’re a lemon lover too then this is the moist lemon pound cake with sweet lemon icing you’ve been waiting your whole life for!! Or if you just like a hint of lemon but crave some sweetness then we got you covered with this easy recipe as well!

This is such a light, fluffy, yet moist cake that’s full of flavor. The lemon is not at all overpowering which enables it to be such a fun twist to your average strawberry shortcake recipes! The combination of lemon, strawberry, and homemade whipped cream is so delicious! Or you can just enjoy the best Lemon Pound Cake ever on its own with an easy-to-make lemon glaze drizzled over the top of the cake to give it an extra boost of lemon flavor goodness!

What ingredients do you need to make this Easy Lemon Pound Cake recipe?

Here’s your shopping list for your grocery store haul:

• All purpose flour, 2 cups (all purpose flour works better for this recipe than cake flour)
• Baking powder, 2 teaspoons
• Sugar, 1 cup
• Kosher salt, 1 teaspoon
• Unsalted butter, 1/2 cup butter (cut in slices)
• Egg, 1 large egg
• Whole milk, 1 cup
• Vanilla extract, 1 teaspoon
• Lemon zest, from 2 average size lemons
• Lemon juice, juice freshly squeezed from 1 1/2 lemons

What ingredients are needed for the Easy Lemon Glaze recipe?

Here is your shopping list for the grocery store:

• Powdered sugar, 1 cup sifted
• Milk, 2 tablespoon
• Lemon, 1 tablespoon of juice from a freshly squeezed lemon

What ingredients do you need to make a strawberry shortcake topping with homemade whipped cream?

Here is your shopping list for the grocery store:

• Fresh strawberries, 1 pound (greens removed and sliced in half)
• Heavy whipping cream, 2 cups – make sure it’s cold!
• Powdered sugar, 1/2 cups
• Pure vanilla extract, 1 teaspoon

Steps to make the most delicious Lemon Pound Cake …

Heat oven to 350° F. Grease a 9 x 5-inch loaf pan with butter and then sprinkle flour over the butter.

Using the bowl of a stand mixer, mix together your dry ingredients with a paddle attachment on low speed – flour, baking powder, sugar, salt, and butter. Crack one egg into a measuring cup and then add enough milk only until it reaches the 1 cup line and then use a whisk to combine the two. Stir and beat the wet ingredients into the flour mixture at medium speed. The mixture will look crumbly. {If using a stand mixer, start on the lowest speed or your flour will go everywhere!}

Then beat in the vanilla, zest of two lemons (average size lemons), and the freshly squeezed juice of 1½ lemons at medium-high speed. Use a rubber spatula to scrape down the sides of the bowl.

Pour the lemon cake batter into the prepared loaf pan. This classic pound cake bakes for 1 hour at 350° F. Your bake time may vary just a bit so consider the cake done when a wooden pick (the perfect cake tester!) inserted into the middle of the cake mix, comes out clean and dry and the cake is golden brown on top. * It’s ok if you have a few moist crumbs on the wooden pick.

Allow the cake to cool for 1 hour on a wire rack. Once cooled, gently remove the lemony pound cake from the pan and place it onto parchment paper. cut into individual slices (or bite-sized squares) and top with strawberries and whipped cream or just drizzle a delicious lemon glaze over the top instead of adding strawberries.

Steps to make an Easy Lemon Glaze for this Lemon Loaf recipe …

Whisk together in a medium bowl (a small bowl will work too) and then slowly drizzle over the top of the pound cake. The combination of this glaze icing and this sweet pound cake creates a really bright lemon flavor!

Steps to make Homemade Whipped Cream for your cake…

Chill your mixing bowl of an electric mixer and whisk attachment for 30 minutes to an hour prior to mixing the whipped cream (the colder it is the more stabilized the whipped cream will be). Using a stand (or electric hand mixer) mixer with the whisk attachment, whisk together all of the ingredients at low speed. As the volume of the mixture begins to expand, increase to medium-high speed. Whisk until stiff peaks form; about 90 seconds. Do not overmix.

Recipe NOTE:

If you do happen to overmix, you can add about ½ tablespoon of heavy whipping cream at a time, while whisking, until stiff peaks form again.

Store in an airtight container (or wrap in layers of plastic wrap or aluminum foil) in the refrigerator for up to 3 hours when you’re ready to use.

Kitchen equipment needed to make this perfect pound cake recipe …

Love this lemon cake recipe? Here are a few other favorite dessert recipes to try …

• The best Hummingbird Cake Recipe
• Homemade Sweet Apple Pie
• Coogan’s Favorite Pie Crust Recipe
• Our most favorite Cream Cheese Frosting Recipe
• Fresh Strawberry Cake
• Delicious Carrot Cake with Cream Cheese Frosting

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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