Flour, eggs, sugar, and butter are the ingredients of the Strawberry Pound Cake with Lemon Glaze, a delicious dessert with seasonal strawberries, perfect for any time of the day, from breakfast to snack, or for a sweet break. Also great for ending a meal on a sweet note. The pound cake, originally born in England as a plum cake, has now been embraced everywhere, revolutionized by adding various types of fruit. Today’s strawberry version is easy to prepare, and the lemon zest-scented sugar glaze adds an extra touch to the whole dessert.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 595.88 (Kcal)
- Carbohydrates 94.41 (g) of which sugars 57.54 (g)
- Proteins 9.38 (g)
- Fat 19.59 (g) of which saturated 11.94 (g)of which unsaturated 7.31 (g)
- Fibers 2.01 (g)
- Sodium 42.26 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Pound Cake with Lemon Glaze
- 1 1/2 cups all-purpose flour
- 5 1/2 tbsp butter
- 3/4 cup sugar
- 2 eggs
- 3 1/2 tbsp limoncello
- 2 tsp baking powder
- 1 cup strawberries
- 1/4 cup powdered sugar
- as needed water
- 1/2 lemon zest
- 1 strawberry
- 1 slice lemon
- leaves mint
What You Need for the Strawberry Pound Cake with Lemon Glaze
- 2 Bowls
- 1 Mixer
- Paper Towels
- 1 Sieve
- 1 Loaf Pan
- Parchment Paper
- 1 Lemon Zester
Steps for the Strawberry Pound Cake with Lemon Glaze
To start making the Strawberry Pound Cake, begin by cleaning the fruit, removing the crown and soaking it for a few minutes in water and baking soda to remove all impurities.
After soaking the strawberries for about half an hour, take them out and dry them well with paper towels, then cut them into pieces.
In a small bowl, place the indicated amount of butter and melt it in a bain-marie or for a few minutes in the microwave. Let it cool.
Break the eggs into a bowl with the sugar. Using an electric whisk, beat the two ingredients until they are fluffy and frothy.
Gradually add the limoncello and the cooled butter. Also incorporate the flour and baking powder, little by little, using a sieve.
Line a loaf pan with parchment paper and pour the mixture inside. Alternatively, instead of using parchment paper, butter, and flour the pan.
Bake at 390°F for about 40 minutes in a preheated oven, performing the toothpick test to see if the cake is cooked.
Remove the cake from the pan, discard the parchment paper, and let it cool. Meanwhile, prepare the glaze.
Put the powdered sugar in a small bowl and dissolve it with a little water. This operation is very delicate, because if you add more water than necessary, the glaze will become too liquid and slip off the cake.
If this happens, just add more sugar. Scent with the grated zest of half an organic lemon and mix well.
Cover the pound cake with the glaze and garnish with half a strawberry, lemon wedges obtained by cutting a slice of citrus into 4 sections, and mint leaves.
Wait for the glaze to set before cutting the cake. If the glaze is not desired, just sprinkle the cake with powdered sugar.
And now that the Strawberry Pound Cake with Lemon Glaze is ready, it’s time to enjoy it.
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FAQ (Questions and Answers)
Can I dissolve the sugar with lemon juice instead of water?
Of course, by doing so, you’ll have a glaze with a more intense lemon aroma.
Can I substitute the butter?
You can replace it with 1/4 cup of sunflower oil.
Can I replace the strawberries?
Instead of strawberries, you can use fruits that aren’t very watery, like bananas.
How can I store it?
Under a glass dome for a day, otherwise in the fridge, sealed in an airtight container.
