This strawberry lemonade pound cake has fresh strawberries folded into the batter, both lemon juice and lemon zest, and is topped with a strawberry glaze. This cake tastes just like strawberry lemonade!
This strawberry lemonade cake is so much fun and easy to make! It's baked in a bundt pan and is decorated with a simple glaze.
When this was baking, the whole kitchen smelled like lemonade! So, if you're looking for a refreshing dessert to make on a hot summer day, this pound cake would be perfect!
Looking for more strawberry recipes? Then check out these: mini strawberry cheesecakes, strawberry pop tarts, and fresh strawberry pie.
Why You'll Love This Cake
- All you need are mixing bowls; no stand mixer required.
- It has moist crumbs and a fluffy texture.
- Both the lemon flavor and fresh strawberries can be tasted.
- Real strawberries are added to the top of the cake for decoration.
- It's so easy to make in a bundt cake pan!
If you're looking for a perfect dessert to serve at your summer celebrations (or even Mother's Day), then this strawberry pound cake is a must-bake!
Bundt cakes are also a great way to serve a lot of people.
What Is Lifeway Kefir?
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. It adds so much moisture to baked goods, which is why it's absolutely perfect to use in this cake recipe!
I used Lifeway Kefir Strawberry Low Fat Milk and it is so so good! The taste and consistency reminds me of a strawberry smoothie. It's delicious!
I absolutely love using Lifeway Kefir when baking and it's my go-to when needing milk.
Expert Baking Tips
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
- Strawberries: The diced strawberries need to be tossed in flour before being folded into the cake batter. This helps the fresh berries to not sink to the bottom when baking.
- Lemons: Use both fresh lemon zest and juice. Stay away from lemon extract.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Oil: Use either vegetable oil or canola oil. This helps the cake to be moist.
- Lemons: I used 2 medium-sized lemons. You'll use both the fresh lemon juice and zest in the cake.
- Lifeway Kefir Strawberry Low Fat Milk: I loved using the strawberry milk to enhance the strawberry cake flavor. You could also use Lifeway Kefir Plain Milk.
- Strawberries: Use fresh fruit. I haven't tried it with frozen strawberries, so I'm not sure how it would turn out.
Here are the step by step instructions on how to make this strawberry lemonade bundt cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, eggs, lemon juice, zest, and vanilla extract until thoroughly combined.
Step 3: Combine the ingredients. Alternately add the flour mixture and Kefir milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
Step 4: Add the strawberries. Toss the diced strawberries in flour and then gently fold them into the lemon cake batter using a rubber spatula.
Step 5: Bake. Pour the batter into the greased bundt pan and bake for 45-50 minutes.
Let the cake cool in the pan for 30 minutes before removing it and cooling completely on a wire rack.
Step 6: Make the glaze. In a small bowl, whisk together the strawberry reduction, powdered sugar, and Kefir milk until combined.
Pour over the cool cake, slice, and serve!
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake to not dry out too quickly.
Frequently Asked Questions
This could be because the cake has over baked or it's too dry from adding too much flour. Be sure to check the cake with a toothpick to see if it's cooked through and that you properly measure your flour.
It needs to cool for 30 minutes first. Then I place a wired rack on top, flip over the pan, and the cake should slide right out.
I haven't tried this, so I would use fresh strawberries. If you do try it, please let me know how it worked for you!
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes
Strawberry Lemonade Pound Cake
- Bundt Pan (10 cups)
- Mixing Bowls
- Lemon Zester
Strawberry Lemonade Pound Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- 1 cup vegetable oil (or canola)
- 3 large eggs, room temperature
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¾ cup Lifeway Kefir Strawberry Low Fat Milk, room temperature
- 1 ½ cups diced strawberries, tossed in 2 tablespoons of flour
- ½ cup strawberries, pureed and reduced to 2 tablespoons
- ½ tablespoon sugar
- ½ tablespoon fresh lemon juice
- 1 cup powdered sugar
- 1-1 ½ tablespoons Lifeway Kefir Strawberry Low Fat Milk
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Strawberry Lemonade Pound Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, lemon juice, lemon zest and vanilla extract until thoroughly combined. Alternately add the flour mixture and Lifeway Kefir milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
- In a small bowl, toss the diced strawberries with 2 tablespoons of flour until well covered. Then gently fold into the cake batter.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before removing it and letting it cool completely on a wire rack.
- Puree the strawberries in a food processor or blender. Place them in a small saucepan and mix in the sugar and lemon juice. Cook over medium heat until thickened (about 10-15 minutes). Be sure to stir occasionally.
- Once thickened, transfer to a heat-safe bowl and place it into the refrigerator to completely cool.
- In a small bowl, whisk together the cooled strawberry reduction, powdered sugar, and 1 tablespoon of the Lifeway Kefir milk until combined. If the glaze is too thick, add an extra ½ tablespoon of Kefir milk, if it's too thin add an extra ½ tablespoon of powdered sugar.
- Pour the glaze over the cooled bundt cake and then cut into slices.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.