LEMON POUND CAKE WITH STRAWBERRY ICING: A recipe for strawberry lemon pound cake from scratch!

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

strawberries

🥗Healthier: raspberries

💰Cheaper: frozen strawberries

Frozen strawberries are often less expensive and still flavorful.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Prepare the pan by spraying it with cooking spray and dusting it with all-purpose flour, tapping to ensure an even coating.

In a stand mixer, cream together softened butter and shortening until well combined.

Zest a lemon into the sugar, mixing to release the oils, then add the sugar to the creamed butter and shortening.

Whisk together the dry ingredients: all-purpose flour, baking powder, and salt in a separate bowl.

Add eggs to the creamed mixture one at a time, ensuring each is well incorporated before adding the next.

Alternately add the milk and dry ingredients to the batter, mixing quickly to avoid gluten development.

Add lemon juice to the batter, mixing until just combined, and finish incorporating by hand to avoid overmixing.

Spoon the batter into the prepared pan, spreading it out evenly.

Bake in a preheated oven at 325°F (convection) for about 45 minutes, checking for doneness after 20 minutes.

Allow the cake to cool completely in the pan before turning it out onto a cake stand.

Use a paring knife to loosen the cake from the sides of the pan before inverting it onto a stand.

Prepare the strawberry glaze by blending fresh strawberries until smooth, then pour it over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens