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pound cake with lemon streusel, fresh strawberries and whip cream
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5 from 2 votes

Pound Cake with Lemon Streusel and Strawberries

This pound cake is perfectly soft, moist, and dense. It is a fabulous base for strawberries and whip cream.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: berry dessert, pound cake, strawberries and cake
Servings: 10
Calories: 482kcal


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  • stand mixer


Pound Cake

  • 1 cup softened butter (225g)
  • cup sugar (350g)
  • 3 eggs
  • 3 egg yolks
  • 2 tsp vanilla
  • ½ tsp lemon extract optional- gives cake more lemon flavor
  • ½ tsp salt
  • cups all purpose flour (220g)

Lemon Struessel Topping

  • 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


Streusel Topping

  • 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.

Pound Cake

  • Preheat the oven to 350°F (176°C)
  • Add a parchment sling to a 9 X 13-inch baking pan, spray with nonstick spray.
  • 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.
  • Add the batter to the prepared loaf pan with the parchment sling.
  • 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.



Store the cake in an airtight container at room temperature for up to 5 days.  
Wrap the cake in plastic wrap and store it in an airtight container in the freezer for up to 3 months.  


Serving: 1slice | Calories: 482kcal | Carbohydrates: 60g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 392mg | Potassium: 65mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1111IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg