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!
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.