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Strawberry Lemonade Pound Cake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I most recently have some time, I had been searching on the internet yesterday. Attempting to find fresh, exciting tips, inspirational recipes that I’ve never tested before, to astonish my family with. Looking for quite some time but could not find lots of interesting stuff. Just before I thought to give up on it, I found this scrumptious and easy dessert simply by chance. The dessert looked so tempting
on its image, it called for quick actions.
It was simple enough to imagine just how it’s created, how it tastes and just how much my husband might love it. Actually, it is quite easy to delight the man when it comes to puddings. Anyhow, I visited the blog: Suncakemom and simply followed the step-by-step instuctions that have been combined with superb graphics of the process. It really makes life much easier. I could imagine that it’s a bit of a hassle to shoot pics in the middle of cooking in the kitchen as you may will often have sticky hands thus i really appreciate the effort and time she put in to build this post .
That being said I am empowered presenting my own, personal recipe in the same way. Appreciate your the thought.
I had been tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to tell you it turned out an incredible success. They loved the flavour, the thickness and loved having a treat such as this during a stressful workweek. They basically demanded even more, more and more. Hence the next time I am not going to commit the same mistake. I’m gonna twin the volume .

This Strawberry Lemonade Cake is from SunCakeMom.


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.

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