Strawberry Lemonade Pound Cake
Sweet and lemon-y with a strawberry glaze, this Strawberry Lemonade Pound Cake makes for the perfect treat, with fresh, light, flavors. 
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Okay, before we get into the details of this amazing pound cake that is chock full of fresh and light flavors, and is super duper easy to make, I want to talk about being a mom.
For me, one of the hardest parts of being a parent is the self-doubt. I remember as a kid thinking my parents really had it all figured out. They seemed to have all the answers, and that whole parenting thing was a breeze. Now I know what a misconception that was. None of us know what we are doing. We are all just winging it. Right? And we mess up sometimes.
As a mother to 4 little rascals I can honestly say most days I am just trying to make it through. Through to school drop off. Through to piano pick up. Through to dinner. Through to bedtime. Through to something. Some days are a lot easier than others. Sometimes I look at my kids and my heart just swells and I think how very lucky I am, and what a privilege it is to get to raise these amazing little humans. But more often then not it is simply exhausting, and it feels more like a chore than a privilege. Motherhood can be tough.
It is especially tough when we start to compare the way we “mother” to the way our friends do it. With things like Instagram and Facebook being such a big part of life, for me it is both work and personal, it is easy to get glimpses into the lives of other mothers. And this is not always a good thing. I find myself frequently feeling very insecure about my parenting skills, and who I am as a mother. I think most mothers feel this way from time to time. But it is hard to not compare my way of parenting, or my successes or failures as a parent with those of my friends and family. Especially when our lives are so visible.
But you know what? That just sucks. I am doing myself, and my children, a huge disfavor by comparing my low points in motherhood to the social shares of other mothers’ high points. The fact is, there are so many amazing moms out there, and they all do it a little differently. And that is something so cool, it should be acknowledged. You can take this fun quiz to find out what kind of mom you are:
Let’s celebrate and support mothers, no matter how they choose to parent, and applaud the fact that we/they made it through the day.
Strawberries and lemon are a pretty magical combination, so I figured they would be the perfect gift for Mother’s Day!
In this quick tutorial I’ll explain briefly you how to make this pound cake, and package it to give as a gift! Whether it is to your own mother, or some other mother you know, love, and respect. Let’s share the love and celebrate mothers everywhere together!
Mix your batter in a stand mixer.
Fill disposable baking loaf pans, and bake for 45-60 minutes at 325 degrees F.
Let the delicious pound cake cool completely.
Meanwhile, prepare the strawberry glaze.
When bread is cooled, top with glaze. I thinned mine down some so it would run down the sides, feel free to use more or less powdered sugar to achieve desired thickness.
Then package it up and gift it, or dig right in.
Strawberry Lemonade Pound Cake
Ingredients
Lemon Pound Cake
- 1 1/4 cup granulated sugar
- 1 cup butter 2 sticks
- 1 tsp vanilla
- 1 tsp lemon extract
- 5 eggs lightly beaten
- 2 Tbs lemon juice
- 1 tbsp lemon zest
- 1/3 cup sour cream or greek yogurt
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Strawberry Glaze
- 2.5 cups powdered sugar
- 1 Tbs lemon juice
- 1 tsp lemon extract
- 1/2 cup strawberries fresh & mashed up
Instructions
- Preheat oven to 325 degrees F
- In a stand mixer, cream together butter and sugar. Add in lemon extract and vanilla and mix 20 seconds.
- Add lightly beaten eggs, sour cream, and lemon juice and zest. Mix until incorporated.
- In a separate bowl whisk together the flour, baking powder and salt.
- Slowly add the dry ingredients to the wet.
- Pour into 2 disposable baking loaf pans (7 x 2.5 x 1.5)
- Bake for 45-60 minutes until edges are golden brown, and a butter knife inserted into the center comes out clean.
- Let cook for 20 minutes on a cooling rack.
- Meanwhile, prepare the glaze for the top by mixing together the ingredients in a bowl. Adjust thickness by adding additional powdered sugar until you get to desired rate.
- Once bread is cooled, spread glaze evenly over the top of both loaves.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Karly Campbell says
Girl, you should win Mom of the year for this recipe alone! This is a summertime recipe that everyone needs to know.