Strawberry Lemonade Pound Cake

Ingredients

• 3 sticks unsalted butter (softened; Kerrygold recommended)
• 3 cups white sugar
• 1 tsp vanilla bean paste (or extract)
• salt (a pinch)
• 0.5 cup sour cream
• 5 eggs (room temperature)
• 1 cup buttermilk
• 4 cups cake flour
• 1 tbsp lemon extract (for the lemon batter)
• 1 lemon (zest and juice; for the lemon batter)
• 1 tbsp strawberry extract (for the strawberry batter)
• pink or red food coloring (optional; for the strawberry batter)
• 3 cups powdered sugar (for the glaze)
• 0.333 cup heavy cream (for the glaze)
• 1 tbsp vanilla bean paste (or extract; for the glaze)

Steps

1. 1

   Preheat your oven to 325°F (165°C). Butter and flour a standard Bundt pan thoroughly to prevent sticking.

2. 2

   In a large bowl or stand mixer, cream together 3 sticks of softened unsalted butter and 3 cups of white sugar until light and fluffy.

3. 3

   Add 1 teaspoon of vanilla bean paste (or extract) and a pinch of salt to the butter mixture.

4. 4

   Mix in 1/2 cup of sour cream until well combined.

5. 5

   Add 5 room temperature eggs one at a time, beating well after each addition.

6. 6

   Alternately add 4 cups of cake flour and 1 cup of buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined.

7. 7

   Divide the prepared batter equally into two separate bowls.

8. 8

   To the first bowl, add 1 tablespoon of lemon extract and the zest and juice of 1 lemon. Mix well to create the lemon pound cake batter.

9. 9

   To the second bowl, add 1 tablespoon of strawberry extract and pink or red food coloring if desired. Mix well to create the strawberry pound cake batter.

10. 10

    Dollop the two batters into the prepared Bundt pan, alternating colors, and use a knife or skewer to gently swirl them together.

11. 11

    Bake in the preheated oven for 1 hour and 25 minutes, or until a skewer inserted into the center comes out clean.

12. 12

    Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

13. 13

    While the cake cools, prepare the vanilla glaze by whisking together 3 cups of powdered sugar, 1/3 cup of heavy cream, and 1 tablespoon of vanilla bean paste until smooth.

14. 14

    Pour the glaze over the cooled pound cake before serving.

Notes

Ensure eggs and buttermilk are at room temperature to prevent the batter from curdling. For the best release, use a high-quality non-stick Bundt pan and grease it with a mixture of melted butter and flour (or a baking spray with flour).

Nutrition per serving

• dessert
• cake
• pound cake
• strawberry
• lemonade
• baked
• spring
• summer