Classic Pound Cake with Fresh Strawberry Glaze

Classic Pound Cake with Fresh Strawberry Glaze |

Pound cake and I go way back.

You see, I used to have this thing for Sara Lee pound cake growing up. We had it in the house every once in a blue moon, and let me tell you, I could go through one of those in an instant.

My preference was to eat it straight out of the freezer. I would cut off a thick slice, and savor every crumb–even the strange, smooth top “crust”. I don’t know what it was, but I think the butter reeled me in. I couldn’t help myself.

Classic Pound Cake with Fresh Strawberry Glaze |

Over the years, my infatuation with Sara Lee pound cake was replaced with the real deal stuff. Now I secretly indulge in other things like the Real Housewives of OC (why is it so good?)…and the occasional bag of sour gummies. Feel free to judge me.

With that said, I don’t make homemade pound cake all that often. As I’m sure some of you have experienced, there is always a small level of guilt when you grab two sticks of butter out of the fridge and live with only one other person (hi Connor!).

Two sticks of butter, two people (one of whom has to fit in a wedding dress in eight months). You do the math.

And let’s be honest, if there is a loaf of pound cake sitting on the kitchen counter when I wake up in the morning, I’ll most likely end up eating it

Classic Pound Cake with Fresh Strawberry Glaze |

But man, this stuff is good. If I just made you feel guilty for wanting to go into the kitchen and make pound cake (and for that, I am very, very sorry!), read this article.

Wahoo! Moral dilemna solved = more pound cake for us.

And although it sounds contradictory to describe any pound cake as light, this particular recipe is just that. To achieve the lighter texture, the egg whites are beaten separately and folded into the cake batter just before baking. I’m not sure if I’ll make pound cake any other way again.

To make it a little more fun and summery, I decided to go all out and top it with a fresh strawberry glaze. The glaze is incredibly easy to make–simply fresh cut strawberries, powdered sugar, and a touch of lemon juice pulsed together in a food processor. Fresh, bright, and irresistible.

Classic Pound Cake with Fresh Strawberry Glaze |

Did I mention that Connor has been in San Francisco all month, which means I was left alone with this thing? Yeah….not good people.

Classic Pound Cake with Fresh Strawberry Glaze

Yield: 1 (9 x 5 inch) Loaf

Prep Time: 25 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 40 minutes

Print Print Recipe


Classic Pound Cake:

  • 2 sticks (1/2 pound) unsalted butter, softened (plus more for greasing)
  • 9 ounces (2 cups) cake flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup granulated sugar
  • 5 eggs, separated
  • 2 teaspoons vanilla extra

Fresh Strawberry Glaze:

  • 1/3 cup chopped strawberries
  • 1 1/4 cup powdered sugar
  • 1/8 teaspoon fresh lemon juice


  1. Separate the eggs, and place in separate bowls. Allow the eggs to come to room temperature (separating the eggs at room temperature will be much more difficult).
  2. Preheat the oven to 350 degrees Fahrenheit. Butter a 9 x 5 inch loaf pan and set aside.
  3. In a bowl, whisk together the sifted cake flour, baking powder, salt, and grated nutmeg.
  4. Place the butter in a stand mixer, fitted with a paddle attachment (note: the butter should be very soft and similar to the consistency of mayonnaise). Add half the sugar, and beat the mixture on medium-high speed until well-blended. Add the rest of the sugar, and continue to beat until light and fluffy--scraping down the sides of the bowl as necessary.
  5. Add the egg yolks, one at a time, and beat until incorporated. Scrap the butter-yolk mixture into a large mixing bowl. Mix in the dry ingredients by hand with a spatula  (the batter will be relatively dry--don't worry). Add the vanilla and stir until incorporated. Clean the stand mixer bowl thoroughly and dry.
  6. Place the egg whites into the stand mixer bowl, fitted with a whisk attachment, and beat until whites form soft peaks. Fold them gently into the batter until consistently distributed.
  7. Pour batter into the greased loaf pan, and smooth the top with an offset spatula. Bake at 350 degrees for 1 hour and 10-15 minutes, or until toothpick inserted comes out clean and loaf is golden brown.
  8. Allow loaf to cool in the pan on a cooling rack for 5 minutes; then invert and allow cake to cool to room temperature.
  9. Once pound cake has cooled, place the chopped strawberries, powdered sugar, and lemon juice in the bowl of a small food processor. Pulse until ingredients come together to form a smooth, pourable glaze.
  10. Place the pound cake on a cooling rack above a sheet of wax paper, and drizzle the glaze evenly over the entire top of the cake. It should drip off the sides. Allow the glaze to set slightly before slicing and serving.

Best served the day of baking. Pound cake can be carefully wrapped and kept at room temperature for up to 1 to 2 additional days.

Cake recipe barely adapted from How to Cook Everything

47 Responses to “Classic Pound Cake with Fresh Strawberry Glaze”

  1. #
    Molly @ Yes to Yolks — July 18, 2014 @ 8:14 am

    I also had a thing for Sara Lee growing up. What is it about that crust?! So good. I adore pound cake, and despite the need for two sticks of butter and half a dozen eggs, I make it whenever the craving strikes. It’s pretty common in my kitchen. I love the idea of whipping the egg whites first and THAT GLAZE. Yum. Beautiful!

    • Laura replied: — July 18th, 2014 @ 10:54 pm

      Seriously, what is it about that crust? I secretly used to eat the crust first. No clue why.

  2. #
    Bri | Bites of Bri — July 18, 2014 @ 8:26 am

    I love the RHOC too, so I definitely can’t judge there. This is the prettiest pound cake with the strawberry glaze. I definitely could not be trusted around this cake.

    • Laura replied: — July 18th, 2014 @ 10:53 pm

      Omg! Why is RHOC so good this season?! Seriously. Thanks Bri!

  3. #
    DessertForTwo — July 18, 2014 @ 8:35 am

    Oh man! Those Sara Lee poundcakes! I ate them as a kid with apricot jam. I’m hoping they had less chemicals in them back then, but I doubt it. This homemade one looks infinitely better!

    • Laura replied: — July 18th, 2014 @ 8:42 am

      Ooh! You’re so classy! :) Yeah me too (about the chemicals)–I ate far more of those than I’d like to admit!

  4. #
    Tieghan — July 18, 2014 @ 8:52 am

    I have never had pound cake. I know, what the hack, right? It was just always chocolate cake growing up, but in effort to try new things I am all over this cake! Plus, that glaze sounds awesome!

    • Laura replied: — July 18th, 2014 @ 9:01 am

      Omg! You gotta get on that! 😉

  5. #
    Jennie @themessybakerblog — July 18, 2014 @ 8:59 am

    I love that you added whipped egg whites to the batter in order to yield a lighter texture. And that glaze–so good!

    • Laura replied: — July 18th, 2014 @ 10:57 pm

      Yeahhh! Thanks Jennie!

  6. #
    Kelli @ The Corner Kitchen — July 18, 2014 @ 9:25 am

    Pound cake is truly, truly underrated! So amazing…I love it so much. I’m confused though, you make it sound like being stuck alone with this cake is a bad thing 😉

    • Laura replied: — July 18th, 2014 @ 10:53 pm

      Hahaha! :)

  7. #
    pippa@popovertopippas — July 18, 2014 @ 9:28 am

    Aaah…The days of Sara Lee pound cake, it’s shocking that mom ever bought those for us. Did the strawberry glaze harden, or stay sticky?

    • Laura replied: — July 18th, 2014 @ 10:55 pm

      It stays sticky, why is why it’s definitely better to serve this the day of. I’m still shocked that mom bought it too!

  8. #
    Erin | The Law Student's Wife — July 18, 2014 @ 9:44 am

    What IS that smooth crust??? Seriously, pound cake is the stuff of BFF necklaces and pinky swears. It’s there for me no matter what, and I love when it tastes — paradoxically — light!

    • Laura replied: — July 18th, 2014 @ 10:57 pm

      Why is it so smooth?! Haha! It’s one of life’s biggest mysteries. Pinky swears! Love it!

  9. #
    Kayiu — July 18, 2014 @ 10:49 am

    YEP. Pound cake was DEFINITELY at my house too growing up (perfect combo with a cup of tea!)


    • Laura replied: — July 18th, 2014 @ 10:56 pm

      So true! Thanks K!

  10. #
    Nicole ~ Cooking for Keeps — July 18, 2014 @ 12:52 pm

    I have to try this! I love pound cake, but yes, it can get heavy, so I love the tip of beating the egg whites instead of just adding whole eggs. Could be life changing for me! P.S. Yes RHOO. I wanted to KILL Tamara after Monday’s episode. Team Shannon!

    • Laura replied: — July 18th, 2014 @ 10:53 pm

      Team Shannon all the way!!!!! Boo Tamra :)

  11. #
    ashley - baker by nature — July 18, 2014 @ 2:09 pm

    I want to pound this cake into mah mouth ALL DAY LONG. #Truestory

    • Laura replied: — July 18th, 2014 @ 10:57 pm

      Dooooo it.

  12. #
    Katrina @ Warm Vanilla Sugar — July 18, 2014 @ 5:05 pm

    holy sweet goodness, this cake looks freaking awesome! loving that glaze!!

    • Laura replied: — July 18th, 2014 @ 10:57 pm

      Thanks Katrina! :)

  13. #
    Averie @ Averie Cooks — July 18, 2014 @ 5:27 pm

    This is just an unreal unbelieveable showstopper! THAT GLAZE! Your photography, amazing! Pinned

    • Laura replied: — July 18th, 2014 @ 10:58 pm

      Thanks so much Averie!!! Hope you have a great weekend!

  14. #
    Emily — July 18, 2014 @ 6:29 pm

    Yes to this!!!

    • Laura replied: — July 18th, 2014 @ 10:58 pm


  15. #
    Medha @ Whisk & Shout — July 19, 2014 @ 10:16 am

    So everything about this is perfect, especially that hella photogenic glaze. Can’t wait to make this for my strawberry AND pound cake-loving mom :)

    • Laura replied: — July 20th, 2014 @ 6:41 pm

      Oh perfect!!! Let me know if you make it! :)

  16. #
    Mary Frances — July 19, 2014 @ 11:04 am

    I love that you help me justify two sticks of butter for two people. That right there is why I read your blog.
    Just kidding :) it is because you make ridiculously gorgeous food like this pound cake! Girl, if it has strawberries and butter, you better believe it will be snacked on all day. Pinned!

    • Laura replied: — July 20th, 2014 @ 6:41 pm

      Thank you so much Mary Frances! That means so much to me! xo

  17. #
    Liz @ Floating Kitchen — July 19, 2014 @ 2:56 pm

    Whoa. This looks incredible. I’m dying over that dripping strawberry glaze. The color is gorgeous!

  18. #
    Nathalie C. @ Devoted Foodie — July 19, 2014 @ 2:57 pm

    That fresh strawberry glaze is calling my name, it looks so good!… I always saved the crust for last :)

    • Laura replied: — July 20th, 2014 @ 6:40 pm

      I ate it first! Not sure what that says about me 😉

  19. #
    Thalia @ butter and brioche — July 20, 2014 @ 2:57 am

    now THAT is one good looking pound cake. and that strawberry glaze looks absolutely to die for. i am SO craving a slice right about now! definitely a recipe to save. thanks!

    • Laura replied: — July 20th, 2014 @ 6:40 pm

      Thanks so much Thalia!

  20. #
    Nora — July 20, 2014 @ 10:12 am

    Oh I know that feeling all too well… Baking cakes is so much fun but when you go out shopping for the ingredients and it looks like you’re having a huge party but there’s actually only two of you… Yeah. I wouldn’t be able to resist that beautiful puns cake either though – the strawberry glaze simply looks too inviting!

    • Laura replied: — July 20th, 2014 @ 6:39 pm

      Haha! So true. Thanks Nora!

  21. #
    Phillip || — July 22, 2014 @ 2:23 pm

    I have onnnnne batch of fresh strawberries left from picking this summer. This sounds and looks delicious to use them for!

  22. #
    Joanne — July 24, 2014 @ 7:07 am

    That sticky sweet fruity glaze dripping all over the place?! That’s just gorgeous. And I know what you mean about pound cake love…it’s instinctive and unstoppable.

  23. #
    jann — July 24, 2014 @ 7:41 am

    Is the paddle attachment necessary? I don’t have a stand mixer, no room, just a handheld, no attachments, but i do a lot with it, and would love to give this one a shot! So yum!!

    • Laura replied: — July 24th, 2014 @ 1:06 pm

      Hi Jann! Thanks for your comment! You could certainly beat the butter and sugar with a handheld mixer–but it would most likely not work by hand because air needs to be incorporate into the butter and sugar in order for the texture to turn out well. Let me know how it turns out!

  24. #
    Missy — January 15, 2015 @ 10:47 pm

    I followed this recipe to the letter. The glaze was good. I added a couple ingredients to enhance the flavor.

    For the cake itself, I was disappointed. I have trouble getting around as it is and have no dishwasher and not much money, but I wanted to make something special and different from my usual recipe, as a gift. It really hurt my hands trying to mix the dry ingredients with the wet, but I kept going. There is no mention, as I later read, that you need to incorporate lots of air, as much as possible, into the butter, sugar mixture (even with the baking powder). My cake literally felt like it weighed many pounds. It’s not horrible, but it’s not light and airy and nowhere near Sara Lee. It’s more gummy and bread-like, and dry. Recipes are trial and error, but I won’t be making this again.


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