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Quick & Easy Lemon Strawberry Yogurt Pound Cake
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4.50 from 8 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 minutes
Cook Time1 hour
Course: Dessert
Keyword: BREAD, easy dessert, Greek yogurt, lemon, pound cake, strawberry
Calories:
Author: Kim Lange

Ingredients

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 1/2 cup strawberries mashed

Instructions

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 or spray with non-stick cooking spray.
  • Sift together the 2 1/4 cups of flour (reserve 1/4 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 1/4 cup of flour.
  • Gently mix them into the batter.
  • Pour the batter into prepared pan (s). If using the 9x5 pan and it is too full because the pan is low, remove some of the batter so it doesn't overflow and make some cupcakes with the leftover batter.
  • 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.

Notes

Don't overmix batter! Use blueberries, raspberries or a combo of blueberries, raspberries and strawberries for a change up of flavors.