Lemon Pound Cake with Strawberries

Lemon Pound Cake | The Secret Life of Bee

So I think I have the only grandmother in the world that had to pay overweight luggage when she flew across the country to visit me because she’d stuffed her bag full of lemons from her tree.

So to say thanks to granny I baked her one of her favourites. She always tells me she wants a cake that is rich, moist, light, airy and slightly fudgy. Well by some miracle this lemon pound cake does all that.

You can add whatever berries you prefer. I have a budding little strawberry plant that needed some pruning and so my choice was easy. This cake also works exceptionally well with blueberries and a dash of apricot jam as a glaze.

Lemon Pound Cake with Strawberries


  • 3 eggs
  • 170g icing / powdered sugar, sifted
  • 2 tsp vanilla extract
  • 170g plain flour
  • 3g baking powder
  • a pinch of salt
  • 170g unsalted butter
  • zest of 2 large lemons
  • a handful of fresh strawberries (or berries of your choice)


Preheat oven to 170˚C. Grease a loaf tin well with butter.

Whisk eggs, sifted icing sugar and vanilla well.

In a separate bowl whisk flour, baking powder and salt together to incorporate.

zesting lemons

Place butter in a small saucepan. Zest lemons into your butter and place on a low heat to melt. Do not boil the butter or you’ll just have to end up making clarified butter and use it for something else!

Once all three of your mixes are ready start incorporating all three a little at a time. Do so gently and quickly as you do not want to over mix the batter.

Batter prep for lemon pound cake

Chop your strawberries into quarters and arrange evenly throughout the batter.

Lemon Pound Cake | The Secret Life of Bee

Pour into your prepared loaf tin and bake in the middle of the oven for about 40 minutes depending on your oven. The cake should be golden brown and ‘just’ done, with your knife or cake tester not coming out completely clean. It’s a genuine crime to over bake this cake. It will loose it’s glorious moreish-ness! (If that’s even a word!)

Lemon Pound Cake | The Secret Life of Bee

Let cool slightly in the pan, turn out gently and leave to cool on a wire rack.

Dust with powdered sugar and try not to eat the whole cake in one go!

Lemon pound cake with strawberries


15 thoughts on “Lemon Pound Cake with Strawberries

  1. I’m definitely going to try this. I’ve never made pound cake before, but I absolutely must do this one. I think strawberries are out of season where I am (I’ve been looking for weeks!), but I will try berries instead. 🙂 Thank you for the lovely recipe.

    1. Excellent! Hope you enjoy making it! And you can experiment with other fruit like apricots and nectarines. You could also try frozen berries but think they would be a tad too mushy! Good luck! 🙂

    1. I would definitely double up if you’re going to make a bundt cake. My loaf pan is fairly small. Just grease the pan really well so it comes out easily 🙂

  2. I made this recipe following this recipe exactly. It’s absolutely delicious and beautiful. However, I did notice that mine had less air pockets than yours did. Where did I go wrong? I’m assuming I over-mixed the batter? Thank you for this beautiful recipe!

    1. Hi Elizabeth. Delighted you made it and it was delicious. On the contrary- I over mixed this batter while trying to take photos and videos in between hence the tunneling. Yours obviously came out perfectly 🙂 Happy baking!

    1. Hi! I’m assuming if you have lemon juice and not zest you are using the lemon juice from the bottle? If so I do not believe the result will be the same. The zest gives you all the fragrance and flavour and the juice may alter the consistency and doesn’t have the sweet fragrance of the zest. But it’s always worth doing a test and finding out! Zest is 1st choice but if you try it with just the juice let me know how it turns out! 😉 Happy baking!

    1. Wow!!!!!! YAY! That’s totally awesome! Thanks Tyler! So great of you to let me know. Got the warm and fuzzies! Happy baking! 🙂

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