Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla powder
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon and juice of 1 lemon
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan with butter or cooking spray.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 3-5 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the alcohol-free vanilla extract, lemon zest, and lemon juice until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Step 5: Gently fold in diced strawberries into the batter. Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 6: Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For optimal freshness, store the cooled lemon strawberry poundcake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- To enjoy your poundcake warm, simply pop slices in the microwave for about 10-15 seconds or warm them in a toaster oven for a few minutes until heated through.
- Serve your lemon strawberry poundcake with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with fresh strawberries for an extra touch of elegance.
- For an added zing, consider using freshly squeezed lemon juice and zest to enhance the citrus flavor, and be careful not to overmix the batter after adding the flour to keep your poundcake tender and moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of a 9-inch poundcake)
- Calories: 250
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 20g