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Strawberry Pound Cake


  • 225g butter
  • 200g sugar
  • Zest of 2 lemons
  • 3 large free-range eggs
  • 240g flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 x tin GOLDCREST Strawberries, drained

For the glaze:

  • 1 ½ cups icing sugar
  • ¼ cup lemon juice
  • Zest of 1 lemon


  1. Preheat oven to 180˚C and spray a non stick loaf tin with some cook & spray.
  2. Cream butter, sugar and lemon zest together until light and fluffy.
  3. Add the eggs and mix until they are fully incorporated.
  4. Tip in flour, baking powder and salt. Add the drained strawberries and fold everything together lightly until just mixed through.
  5. Fill loaf tin with mixture and spread out evenly.
  6. Bake for 50 minutes or until a cake tester comes out clean.
  7. Place on a wire rack and allow to cool completely.
  8. To make the glaze sift the icing sugar and then whisk in the lemon juice until fully dissolved.
  9. Cut little strips of lemon zest for garnish.
  10. When the cake is cool pour over the glaze and sprinkle with the lemon zest. Allow to set and then slice and serve.

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