This cake is all about that fresh strawberry goodness, delivering a moist and tender strawberry cake with a sweet strawberry icing on top.
Here are the ingredients you'll need to make this strawberry pound cake!
Whisk together dry ingredients. Bring the butter, eggs, and sour cream to room temperature too.
In a small bowl, mix together minced strawberry pieces and lemon juice. This will keep the strawberries bright red when they bake, Set aside.
Cream butter, sugar, and lemon zest together until light and fluffy. This can take several minutes, be patient.
Scrape down the bowl and beater at least 3 times during the creaming process so everything incorporates evenly.
Add the eggs one at a time, beating for 60 seconds and scraping down the bowl after adding each one.
Add half the dry ingredients and mix on the lowest speed, just until combined. Scrape down the bowl.
Add the sour cream and continue mixing on the lowest speed just until combined.
Add the rest of the dry ingredients, again mixing on the lowest speed. Stop when a few streaks of flour remain and scrape down the bowl.
Strain the lemon juice off the strawberries and set the small amount of juice aside for the icing. Blot the berries dry with a paper towel.
Gently fold the strawberry pieces into the cake batter.
Transfer the cake batter to a lined cake pan and smooth it out so the cake bakes evenly.
Bake until a toothpick inserted comes out with just a few crumbs on it.
Whisk the lemon strawberry juice into powdered sugar to make a sweet strawberry icing,. Spread it over the cool cake.
Serve immediately or let the icing set to form a crust before slicing.