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    Home » Recipes » Cakes

    Strawberry Lemonade Pound Cake

    Modified: Mar 22, 2025 · Published: Apr 21, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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 post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    Strawberry glazed bundt cake with fresh strawberries scattered all around it.

    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.

    Jump to:
    • Why You'll Love This Cake
    • What Is Lifeway Kefir?
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cake Recipes
    • 📖 Recipe
    Strawberry cake slice on a marble cake board with fresh strawberries and lemon slices.

    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. I really enjoy this moist and tender blueberry bundt, which is also made with fresh fruit.

    Bundt cake cut in half and looking at the inside with a bowl of strawberries on the side.

    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. 

    Check out these oreo cookie cinnamon rolls and peach cobbler cupcakes where I also used Kefir milk.

    Ingredients Needed

    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.
    Ingredients: flour, baking powder, baking soda, salt, eggs, vanilla, kefir, lemons, strawberries,oil, and sugar.

    Instructions

    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.

    Wet cake ingredients in a glass bowl.
    Cake batter with flour coated strawberries on top.
    Strawberry lemon cake batter in a bowl with a bottle of Lifeway Kefir on the side.

    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.

    Bundt pan filled with cake batter.
    Baked cake in a bundt pan.

    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!

    Strawberry bundt cake with a bottle of strawberry kefir on the side.

    Storage Tips

    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.

    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.

    Recipe FAQs

    Why Is My Pound Cake Not Moist?

    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.

    How Do You Remove A Cake From A Bundt Pan?

    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.

    Can I Use Frozen Strawberries?

    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!

    Lemon strawberry bundt cake slice.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cake Recipes

    • Carrot Pound Cake
    • Lemon Sheet Cake
    • Strawberry Banana Cake
    • Banana Split Layer Cake

    📖 Recipe

    Strawberry Lemonade Pound Cake

    Karissa Parrish
    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!
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Cool Time 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices

    Equipment

    • Bundt Pan (10 cups)
    • Mixing Bowls
    • Lemon Zester
    • Whisk

    Ingredients:
     
     

    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

    Strawberry Glaze

    • 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

    Instructions:
     

    • 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.

    Strawberry Glaze

    • 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.

    Notes:

    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.

    Nutrition

    Calories: 298kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 167mgPotassium: 55mgFiber: 1gSugar: 25gVitamin A: 29IUVitamin C: 13mgCalcium: 53mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    Comments

    1. Karissa Parrish says

      April 21, 2025 at 2:33 pm

      5 stars
      If cake could taste like a refreshing glass of strawberry lemonade, then this cake is it!! So refreshing and perfect for summer!

      Reply
    4.29 from 7 votes (6 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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