This incredible Strawberry Glazed Pound Cake is rich and dense, yet light with a slight touch of lemon, then drizzled with a delicious sweet and easy to make glaze.
So here’s the thing, this isn’t your old-school pound cake, with a pound of butter, a pound of sugar, eggs and flour – but it is close. There’s butter, sugar, eggs and flour here but there’s also some flavor and moisture adding stuff like sour cream, lemon zest, and lemon juice, which I love because it gives this cake a slight lemon flavor which goes great with this strawberry glaze.
I chose to make this pound cake in a bundt pan simply because I love my bundt pans and I try and use them every chance I get, but you could use a bread pan if you wish or whatever pan you prefer. But I do think this cake looks way prettier in that all familiar bundt shape.
But this cake is really all about that strawberry glaze. Not only does it give this cake a gorgeous color but it gives it that amazing strawberry flavor. And let’s be serious, what’s a pound cake if it’s not loaded with glaze and fruits. Pretty boring, right? Well not this cake. Now you will have some leftover glaze, but don’t worry about it, just do what I do. Drizzle some more over every slice you serve and top it with more strawberries and whipped cream.
Ingredients
Cake
- Dry ingredients – All purpose flour, baking powder and baking soda, and salt!
- Butter – Unsalted as we want to control the sodium content of our cake.
- Oil – We want a light neutral tasting oil to add lots of moisture. I use a light vegetable oil like canola.
- Eggs – The binder in our cake.
- Dairy – We’re using milk – any milk, and sour cream today. Don’t worry the sour cream won’t take over the flavor of the cake, it will add brightness and moisture to our batter.
- Lemon – Both fresh juice and fresh zest, they’re needed to add some acidity to our cake to help combat all those rich flavors.
- Vanilla – Just some extract to help round out our flavors, it’s a flavor secret weapon in baking!
Glaze
- Strawberries – I used fresh today, you can also use frozen.
- Sugar – Just some white granulated sugar to give a nice clean sweetness.
- Lemon – Fresh juice to brighten up our glaze, also is there anything better than a lemony glaze?
- Cornstarch – Added to help our glaze thicken and reach the right consistency without imparting any flavor.
How To Make Strawberry Glazed Pound Cake
- Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
- Combine dry ingredients: In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- Combine the wet ingredients: In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
- Bake the cake: Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter. Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
- Create the glaze: While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
- Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.
Glaze Made Easy
While most strawberries glazes call for pressing the mixture through a fine mesh to remove the seeds, forget about it. Just put everything in a blender and there won’t be anymore seeds, you’ll get a nice and smooth glaze. You can store leftover glaze in the fridge for up to 4 days in an airtight container, although who ever heard of leftover glaze?
How to Tell When My Cake Is Done Baking
Every oven is different, and what works perfectly for me might not be the case for you. Have no fear, toothpicks are here! Use a clean toothpick and poke as deep as you can into the thickest part of the cake. If it comes out clean, then your cake is all done. If there’s some batter stuck to it, add 5-10 extra minutes until the cake is fully baked.
Looking To Cut Calories?
If you’d like to cut some calories, replace the vegetable oil for 1/4 cup apple sauce. You can also replace the sour cream with Greek yogurt.
Some Tips
- Don’t over mix your batter.
- Make sure your bundt pan is properly sprayed with cooking spray, baking spray or greased with butter. Even if it’s a nonstick bundt pan, it doesn’t hurt to grease the pan. You might even want to use a pastry brush to grease the pan, it makes it a lot easier.
- A good bundt cake recipe should only fill about 2/3 of the pan. Any more and you’ll end up with rounded tops, which might not be a bad thing, but your bundt cake won’t sit flat on the serving platter.
- Give your cake sufficient time to cool before getting it out of the pan. Keep in mind that as the cake cools, it will slowly release itself from the sides of the pan, so resist the urge to pull it out immediately. Wait a good 10 minutes before trying to get it out of the pan.
Storing Leftovers
One question I get asked often is “Do I need to refrigerate my cakes?”. My answer is no, you don’t. All you need is a covered cake plate and the cake will keep quite well at room temperature.
Besides, refrigerating a cake might dry it out, plus the cold can dull the flavor. So if you have a covered cake plate, your cake will keep just fine for several days. If you don’t have a covered cake plate, use a bowl, such as the bowl from your salad spinner to cover the cake.
Freezing
Let the cake cool completely. Cut the cake into individual slices, then wrap each one in plastic wrap then place them in a freezer bag and freeze for up to 1 month.
More Delicious Cakes To Try:
- Strawberry Lemon Bundt Cake
- Limoncello Lemon Cake
- Strawberry Shortcakes
- Chocolate Pound Cake
- Blueberry Cake
- Lemon Blueberry Yogurt Loaf
- Pound Cake Recipe
- Peach And Blueberry Galette
- Easy Strawberry Cake
- Blueberry Coffee Cake
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Strawberry Glazed Pound Cake
Equipment
Ingredients
For Bundt Cake
- 2 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butter unsalted, room temperature, 2 sticks
- 2 cups sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup sour cream
- 1/4 cup milk
For Strawberry Glaze
- 2 cups strawberries chopped
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
- In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
- Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter.
- Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
- While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
- Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.
Recipe Notes
- You can use frozen strawberries.
- If you’d like to cut some calories, replace the vegetable oil for 1/4 cup apple sauce. You can also replace the sour cream with Greek yogurt.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Jane Tatarka says
can I use 2 loaf pans
Jo Cooks Team says
You can, but the cakes won’t come out very tall.
barbie says
I’m a lil confused on the butter…is it 1 cup? or 1/2 a stick? Looks like a yummy cake!!
Joanna Cismaru says
Sorry about that, that should be 2 sticks, recipe has been fixed.
Angel says
I asked about your lemon pound cake recipes! This one looks good but can I use self rising flour and would it be possible to put dry lemon pudding mix in it?
Nicole Beaulieu says
Yes you can do that! Add a little more liquid if the pudding mix makes the batter too thick. If you don’t want it to be too sweet, you can cut back on the sugar as well.
Sandra D says
Hi, Jo: I don’t see any reason why I couldn’t freeze the chopped strawberries and make the sauce later, do you? I’m going to make it for my niece’s baby shower (on Mother’s Day!)
Joanna Cismaru says
No, absolutely not. Frozen strawberries are perfect for this glaze.
Joanne says
This is such a pretty cake, and I love the glaze!
Karen @ Seasonal Cravings says
Wow, this is a real show stopper! Perfect for Mother’s Day.
Liz says
Another lovely cake. Thank you and have a great week!
Joanna Cismaru says
You too Liz!