Name: Quick & Easy Lemon Strawberry Yogurt Pound Cake
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 ½ cups all-purpose flour (or gluten free flour); ½ teaspoon baking soda; 1/2 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 1/2 cups fresh or frozen strawberries (diced up); 1 1/2 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)

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I’m so glad you’re here, so I can share this amazing Quick & Easy Lemon Strawberry Yogurt Pound Cake with you! It’s such a delicious, sweet and tangy lemon and strawberry loaf recipe, you won’t be able to resist it’s yumminess!

Perfect dessert for spring and summer celebrations, breakfast, brunch, snacking or tea time. More yogurt dessert ideas? Check out these 20 Dessert Recipes Using Greek Yogurt!

Oh…and the delectable lemon glaze is to die for! It really is like the icing on the cake, literally! It really brings out the citrusy, fresh flavor and compliments the pound cake like it was meant to be!

You can use lemon juice or lemon extract for the lemon burst of flavor!

You won’t be able to resist this classic baked goodie! Just remember to extend the pinky with the tea please! 🙂

I took some to work and it got rave reviews. The best part for you is, it’s quick and easy to make, thank God! It takes about 10 minutes to mix it all up.

Pop it in the oven and let it do it’s thing and bake it to completion. Lemon glaze it if you want, but if you aren’t a fan of glaze, it’s great either way! Even a vanilla glaze would be super yum!

And, if strawberries aren’t your thing, or you want to substitute them, go for some blueberries, raspberries or blackberries! You can always leave the fruit out as well, but it sure does taste good with them in it!

Ingredients You Need

Lemon Strawberry Yogurt Pound Cake Recipe

all-purpose flour or gluten free flour
baking soda
baking powder
salt
Optional: Zest of 1 lemon
unsalted butter
granulated sugar
unsweetened Greek yogurt – Yogurt gives this bread moisture and a slight tang (you could also use sour cream as a substitute)
eggs
fresh lemon juice or lemon extract
fresh or frozen strawberries diced up

Lemon Glaze Recipe

powdered sugar
fresh lemon juice or pure lemon extract
heavy cream or milk add more if needed
Optional Lemon zest
Optional: strawberries mashed

How to Make Easy Lemon Strawberry Yogurt Pound Cake

Lemon Strawberry Yogurt Pound Cake

Preheat oven to 350 degrees F.
Coat a bundt pan, a 9×5 pan or 2 8×4 loaf pans with cooking spray or grease with butter and flour.
In a medium bowl, 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.
In the bowl of a stand mixer, using an electric mixer, cream together the butter and sugar until light and fluffy about 2 -3 minutes on medium speed.
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 berries with the remaining ¼ cup of flour.
Gently mix them into the batter.
Pour the cake batter into prepared pan (s).
Transfer to oven to bake.
Bake for 60-70 minutes for 9×5 or bundt pans, or until a toothpick inserted into the center of the cake comes out clean. Bake 35-45 minutes for 2 – 8×4 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.

Would also be awesome with a lemon strawberry glaze, just add some pureed strawberries in with the lemon glaze!

Strawberry Lemon Pound Cake Tips!

One of the most common failures for quick breads is taking the bread out of the oven, thinking it’s done, but your beautiful loaf sinks and deflates.

The other is over-mixing the batter. Of course, there are a slew of reasons besides these, so if you don’t remember anything else, remember these 2 key points.

Don’t overmix batter! This will result in a tough, rubbery texture if you do.
Make sure you bake through the bread completely, so your loaf doesn’t sink, deflate or raw in the middle.
Don’t overload the bread with too many fruits, because it will affect the outcome of the pound cake.
Use blueberries, raspberries or a combo of blueberries, raspberries and strawberries for a change up of flavors.
Storing – This pound cake recipe will keep at room temperature for about 5 days. Simply wrap in some foil or plastic wrap, or slice and store in a sealed container.
Freezing – Make the cake, but do not add the glaze until the cake has come to room temperature. To freeze, wrap it with plastic wrap, then wrap in foil, or place in a large ziplock bag sealed. The pound cake can be frozen for 3-4 months.

For more Quick Bread Tips, check out my “Secret” Baking Confessions for Quick Breads!

Lemon Strawberry Yogurt Pound Cake is amazing! I hope you give it a try, especially if you love lemon! (and strawberries!) For a fall favorite, try this Apple Cider Pound Cake, this Easy Cinnamon Roll Bundt Cake and this Streusel Coffee Cake Pound Cake!

Share on Pinterest, Instagram and Facebook!

For More Delish Recipes

Quick & Easy Lemon Strawberry Yogurt Pound Cake

Kim Lange

A wonderful, sweet lemon pound cake bursting with strawberries and lemon flavors with a delectable lemon glaze.

4.50 from 8 votes

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Prep Time 10

Cook Time 1

Course Dessert

Calories

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.