2-3Tablespoonslemon juice oror 1 teaspoon pure lemon extract
2Tablespoonsheavy cream or milkadd more if needed
Optionalsome Lemon zest
Optional ½ cupstrawberriesmashed
Lemon Strawberry Pound Cake
Preheat oven to 350 degrees F.
Coat a bundt pan, a 9x5 pan or 2 8x4 loaf pans with cooking spray or grease with butter and flour.
Sift together the 2 ¼ cups of flour (reserve ¼ cup for strawberries) baking soda, baking flour and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy about 2 -3 minutes.
Beat in the eggs one at a time, then stir in lemon juice/extract.
Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour.
Gently mix them into the batter.
Pour the batter into prepared pan (s).
Transfer to oven to bake.
Bake for 60-70 minutes for 9x5 or bundt pans, or until a toothpick inserted into the center of the cake comes out clean. Bake 35-45 minutes for 2 - 8x4 pans.
Allow to cool completely in the bundt pan, at least an hour and then turn out onto a wire rack. See recipe note for notes on cooling time. For loaves cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
Once cooled, whisk together 2 tablespoons of lemon juice, cream or milk and the powdered sugar. (add strawberries to glaze if desired) Drizzle over the top of the cake.
Store in the refrigerator for up to 5 days.
Don't overmix batter! Use blueberries, raspberries or a combo of blueberries, raspberries and strawberries for a change up of flavors.