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Quick & Easy Lemon Strawberry Yogurt Pound Cake
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5 from 2 votes

Quick & Easy Lemon Strawberry Yogurt Pound Cake

A wonderful, sweet lemon pound cake bursting with strawberries and lemon flavors with a delectable lemon glaze.
Prep Time10 mins
Cook Time1 hr
Author: Kim Lange


Lemon Strawberry Pound Cake

  • 2 ½ cups all-purpose flour or gluten free flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Optional: Zest of 1 lemon
  • 1 cup unsalted butter 2 sticks, softened
  • 2 cups granulated sugar
  • 1 cup or 8 oz. unsweetened Greek yogurt
  • 3 large eggs
  • 2-3 Tablespoons lemon juice or 1 teaspoon lemon extract
  • 1 ½ cups fresh or frozen strawberries diced up

Lemon Glaze

  • 1 ½ cups powdered sugar
  • 2-3 Tablespoons lemon juice or or 1 teaspoon pure lemon extract
  • 2 Tablespoons heavy cream or milk add more if needed
  • Optional some Lemon zest
  • Optional ½ cup strawberries mashed


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.

Lemon Glaze

  • 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.