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 currently have a little time, I had been surfing on the internet last week. On the lookout for new, exciting ideas, inspirational dishes that We have never tested before, to amaze my family with. Hunting for quite some time unfortunately couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and simple dessert by chance. It seemed so tempting
on its photos, it called for rapid actions.
It had been not difficult to imagine the way it’s made, how it tastes and just how much boyfriend is going to like it. Mind you, it is quite simple to impress him when it comes to desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I visited the page: Suncakemom and used the step-by-step instuctions that had been combined with impressive photos of the task. It really makes life quite easy. I can imagine that it is a bit of a inconvenience to take photographs down the middle of cooking in the kitchen as you will often have gross hands and so i highly appreciate the commitment she devote to build this post .
Having said that I am empowered to present my very own recipe similarly. Many thanks for the thought.
I was tweaking the original formula create it for the taste of my family. Need to tell you it was a terrific success. They loved the flavor, the overall look and enjoyed having a delicacy like this in the middle of a busy workweek. They ultimately asked for lots more, many more. So the next time I am not going to make the same mistake. I’m likely to twin the volume to get them pleased.

Strawberry Lemonade Cake Recipe first posted on 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.