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side view shot of a sliced pound cake with strawberry glaze
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4.5 from 10 votes

Strawberry Glazed Pound Cake

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.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: cake, Dessert
Cuisine: American, British
Keyword: cake, Pound cake, strawberries
Servings: 16
Calories: 370kcal


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


  • 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.


  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.


Serving: 1slice | Calories: 370kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 95mg | Potassium: 137mg | Fiber: 1g | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg