The Lemon Strawberry Pound Cake That Made Me Rethink Lazy Sundays

Chasing the scent of that first slice

I never thought I’d get so obsessed with a cake in the middle of a week. But the smell of fresh lemon zest, bright and sharp, mixed with the sweet-tart punch of strawberries—wakes me up differently than coffee ever could. It’s like the kitchen’s whispering, hey, remember those Sunday mornings when your mom’s baking used to make everything feel calmer? That moment when the sugar hits your tongue, and the lemon zest leaves a little zing on the roof of your mouth. This isn’t fancy. It’s real, fast, and kind of perfect for throwing together if you’re tired of takeout on a Tuesday. All the flavors come alive so quickly—probably faster than it takes to scroll through your feed. Sometimes you just need that burst of something fresh when life feels a little too busy. And honestly, this cake is the kind of stuff you think about halfway through the morning, wishing you’d made it earlier.

Lemon Strawberry Sheet Cake

This lemon strawberry sheet cake is baked using a simple batter that incorporates fresh lemon zest and pureed strawberries, resulting in a moist and tender crumb. The cake's appearance is light and golden with vibrant red strawberry swirls, finished with a glossy strawberry glaze and lemon zest garnish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon lemon zest from about 1-2 lemons
• 1/2 cup milk
• 1 cup fresh strawberries, pureed
• 1/2 cup powdered sugar for glaze
• 2 tablespoons lemon juice
• Additional strawberries for garnish

Equipment

• Mixing bowls
• Whisk or electric mixer
• 9x13 inch baking pan
• Parchment paper
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Line the 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy, about 2-3 minutes, and observe the color lightening and texture smoothening.
3. Add eggs one at a time to the creamed mixture, beating well after each addition, until the batter is smooth and slightly thickened. Smell the mixture for a hint of richness.
4. In a separate bowl, whisk together the flour, baking powder, and lemon zest. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients, and mix until just combined. The batter should be smooth with no streaks.
5. Gently fold the pureed strawberries into the batter until evenly distributed, creating swirls of red throughout the pale yellow cake mixture.
6. Pour the batter into the prepared baking pan, spreading evenly with a spatula. Bake for 30-35 minutes until the top is golden brown, a toothpick inserted in the center comes out clean, and the edges start to pull away from the pan.
7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The cake should be moist with a tender crumb and visible strawberry swirls on the surface.
8. To make the glaze, whisk together powdered sugar, lemon juice, and a splash of water until smooth and glossy. Pour the glaze over the cooled cake, allowing it to drip down the sides. Garnish with fresh strawberry slices for color and texture.

Maybe it’s the quick turnaround, or maybe it’s how you wake up the house with that citrusy tang—either way, it’s one of those things you keep in mind for when everything feels like a whirlwind. No pretenses, just a good slice when the craving hits. Hope you find a reason to bake it soon.