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Desserts Cakes Strawberries
4.9 from 13 votes

Strawberry Glazed Pound Cake

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By: Joanna Cismaru •10/13/22 18 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a pound cake covered in strawberry glaze and topped with fresh strawberries

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.

a pound cake being drizzled with strawberry glaze

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.
a strawberry glazed pound cake on a serving platter garnished with strawberries

How To Make Strawberry Glazed Pound Cake

  1. Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
  2. Combine dry ingredients: In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
  6. 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.
  7. 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?

a pound cake covered in strawberry glaze topped with fresh strawberries

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.
a pound cake with a slice cut out covered in glaze and topped with fresh strawberries

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a sliced pound cake with strawberry glaze
4.85 from 13 votes

Strawberry Glazed Pound Cake

Prep 15 minutes minutes
Cook 1 hour hour 5 minutes minutes
Total 1 hour hour 20 minutes minutes
16
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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.
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Ingredients

For Bundt Cake

  • 2 3/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter (unsalted, room temperature, 2 sticks)
  • 2 cups sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 1 cup sour cream
  • 1/4 cup milk

For Strawberry Glaze

  • 2 cups strawberries (chopped)
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Nordic 12 Cup Bundt Pan
  • Glass Mixing Bowl Set (3 piece)
  • KitchenAid Hand Mixer
  • 1-Quart Saucepan

Notes

  1. You can use frozen strawberries.
  2. 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1sliceCalories: 370kcal (19%)Carbohydrates: 49g (16%)Protein: 4g (8%)Fat: 19g (29%)Saturated Fat: 12g (75%)Cholesterol: 59mg (20%)Sodium: 95mg (4%)Potassium: 137mg (4%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin A: 480IU (10%)Vitamin C: 12mg (15%)Calcium: 54mg (5%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a sliced pound cake with strawberry glaze

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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18 Comments
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Debbie
Debbie
Posted: 3 months ago

5 stars
Jo, I made this cake and loved it! I had a warm piece with strawberries. I didn’t have a lemon, so I used an orange. Yum! I wrapped it in plastic wrap when it cooled. Yet the next day the the cake seemed dry. What did I do wrong? Over cooked it? Over mixed it? Help! I’m making this for an (0th Anniversary party.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Debbie
Posted: 3 months ago

Hi there! I’m so glad to hear you loved the recipe! 🎉 As for the cake becoming dry the next day, it’s unlikely due to overcooking or overmixing if it was perfect right after baking. The dryness might be due to the cake being exposed to air for a prolonged period of time even if wrapped in plastic. Next time, I would suggest storing it in an airtight container to maintain its moisture. Also, you could lightly brush the cake with some simple syrup to keep it moist for a longer time. Happy baking for the Anniversary party!

0
Reply
Judy Stoll
Judy Stoll
Posted: 2 years ago

I just baked this cake yesterday and it looks beautiful just like your picture. It was completely cooled, as was the glaze, but overnight I put the cake top on it and when I woke this morning looked as if the glaze disappeared and seeped into the cake. I’m sure it will taste good but the look is gone any suggestions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy Stoll
Posted: 2 years ago

You can always not glaze it until ready to serve, then it won’t seep into the cake. Or make extra glaze and drizzle some more over it before serving.

0
Reply
Judy Stoll
Judy Stoll
Reply to  Joanna Cismaru
Posted: 2 years ago

5 stars
Thank you for the suggestions -they make sense. The cake was delicious and will be making it again

0
Reply
Julie Whitfield
Julie Whitfield
Posted: 3 years ago

My 7 year old daughter loves to cook and she made this cake a few days ago and I have to say, the cake was absolutely delicious!!! She was so proud !! Will definitely make again!

0
Reply
Jane Tatarka
Jane Tatarka
Posted: 3 years ago

can I use 2 loaf pans

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jane Tatarka
Posted: 3 years ago

You can, but the cakes won’t come out very tall.

0
Reply
barbie
barbie
Posted: 5 years ago

I’m a lil confused on the butter…is it 1 cup? or 1/2 a stick? Looks like a yummy cake!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  barbie
Posted: 5 years ago

Sorry about that, that should be 2 sticks, recipe has been fixed.

0
Reply
Angel
Angel
Posted: 5 years ago

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?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Angel
Posted: 5 years ago

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.

0
Reply
Sandra D
Sandra D
Posted: 7 years ago

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!)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandra D
Posted: 7 years ago

No, absolutely not. Frozen strawberries are perfect for this glaze.

0
Reply
Joanne
Joanne
Posted: 7 years ago

This is such a pretty cake, and I love the glaze!

1
Reply
Karen @ Seasonal Cravings
Karen @ Seasonal Cravings
Posted: 7 years ago

5 stars
Wow, this is a real show stopper! Perfect for Mother’s Day.

0
Reply
Liz
Liz
Posted: 7 years ago

Another lovely cake. Thank you and have a great week!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Liz
Posted: 7 years ago

You too Liz!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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