Pound Cake with Lemon Streusel is the perfect base for fresh berries and cream. May 21st is National Strawberries and Cream day. This recipe will level up your strawberries and cream day celebrations. I know, who celebrates strawberries and cream day? I don’t know about you but I celebrate birthdays, dinner parties, and more with this yummy dessert that features strawberries and cream.
What makes this pound cake so yummy?
Hmmm. This isn’t technically a pound cake. A pound cake traditionally had a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Plus flavoring. That was it. So this is a half-pound cake with a half-pound of these ingredients.
Let’s Make a half-pound – Pound Cake.
Before you start, make sure all of your ingredients are at room temperature. I sometimes take them out the night before I bake the cake to make sure they are all warmed up enough. Here is an SIS (simple is smart) tip to warm up eggs. Put them in a bowl of warm- not hot – water for 20 minutes before using.
Make the Lemon Streusel:
To make the Streusel mix the flour and sugar. Then add the butter and mix in until you have fine crumbs. Finally, stir in the lemon flavor and zest.
Make the Pound Cake:
The Key to a perfectly moist and delicious pound cake:
The key to a nice moist and perfectly delicious pound cake is lots of beating and scraping down the bowl.
Adding the Ingredients:
Add the eggs and flour in small increments. I do about 1/6 of the total in each addition. Beat on low to add each ingredient then scrape the bowl. Once the total amount is incorporated beat for an additional 1 minute on medium and scrape the bowl again.
Baking the Pound Cake:
You will need a 9 X 13-inch pan to bake the cake in. Line the pan with a parchment sling. This lets you easily remove the cake after it’s baked.
Bake the cake at 350-degrees F (176-degrees C) for 1 hour. If you use a metal baking pan check the cake after 50 minutes and test for doneness by inserting a toothpick or cake tester into the center of the cake. The cake is done when a few crumbs cling to the tester. Total baking time can vary from 50 to 65 minutes.
To keep the top from over-browning loosely cover with a piece of aluminum foil midway through baking.
Once baked let the cake cool for about 15 minutes in the pan. Then use the parchment sling to remove the baked cake to a wire rack to finish cooling.
Serving the Lemon Streusel Pound Cake:
The best part; serving and enjoying a fabulous piece of lemon streusel pound cake.
- Serve it plain with a cup of coffee or tea for an afternoon snack.
- Pair a piece with fresh berries and whipped cream.
- Break the cake into pieces to create a delicious Trifle.
- Serve it for breakfast as a coffee cake.
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- stand mixer
- 1 cup softened butter (225g)
- 1¾ cup sugar (350g)
- 3 eggs
- 3 egg yolks
- 2 tsp vanilla
- ½ tsp lemon extract optional- gives cake more lemon flavor
- ½ tsp salt
- 1¾ cups all purpose flour (220g)
Lemon Struessel Topping
- ⅓ cup all-purpose flour (90g)
- ¼ cup sugar (65g)
- 3 tbsp softened butter (70g)
- 1-2 drops lemon oil or 1/8 tsp lemon extract.
- zest from 1/2 lemon
- Add the sugar to the flour.
- Add the room temperature butter and mix into the sugar-flour mixture by hand or with a pastry blender.
- Add the lemon zest and lemon oil or lemon extract and mix in. Set streusel topping aside.
- Preheat the oven to 350°F (176°C)
- Beat the butter in the bowl of the stand mixer on medium until creamy about 1 minute.
- Add the sugar to the butter and beat on medium for 2 minutes, scrape the edges of the bowl after one minute and after 2 minutes
- Add the eggs (3 whole eggs and 3 egg yolks) one at a time to the sugar-butter mixture. Beat on low between each addition of the eggs until the eggs are well mixed in. Scrape the bowl after beating each egg. After the last egg is mixed in, beat for another minute on medium and scrape the bowl edges and bottom with a spatula.
- Add the vanilla extract and lemon extract. Beat to mix in.
- Add the salt to the flour and mix together. Add the flour to the batter with the mixer on low. Add 1/6 of the total amount, beating between each addition until all the flour is mixed in. Scrape the sides of the bowl again and then beat a final 2 minutes on medium.
- Sprinkle the lemon streusel on top of the cake.
- Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center of the deepest part comes out clean.
- Cool for a few minutes in the pan and the use the parchment sling to remove the pound cake from the loaf pan. Let the pound cake finish cooling on a wire rack.
- Slice and serve with fresh strawberries and whipped cream for a delicious alternative to shortcake.