Lemon Pound Cake with Balsamic-Marinated Strawberries

pound cake balsamic strawberries

Traditionally, pound cake is made with a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Essentially that’s four pounds of crazy. Who can eat all that? This version is much more manageable: loaf size. It’s not a cake of the super moist variety, but has a consistency more like a breakfast bread. As such, it holds up beautifully to the marinated strawberries. The balance of zingy and sweet here is delightful. Balsamic and strawberries are a genius combination that I was introduced to by Kat Santore many moons ago. Thanks, Kat!


Lemon Pound Cake with Balsamic-Marinated Strawberries

1 lb. strawberries, rinsed, hulled, and sliced
juice of 1 lemon
1/2 c. balsamic vinegar
1/4 c. sugar.

Combine all ingredients well and let sit in the fridge while you make the pound cake. The longer, the better. With a slotted spoon, spoon the strawberries on top of each slice of cake to serve.

lemon pound cake

Lemon Pound Cake
1/2 c. light brown sugar
1/2 c. white granulated sugar
2 sticks butter
4 eggs
1 tsp. lemon extract
1 tbsp. lemon zest
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
2/4 tsp. salt

Preheat oven to 350.

Grease and flour a loaf pan.

In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time. Add lemon extract and zest.

In a separate bowl, combine flour, baking, powder, and salt. Gradually add to the sugar mixture.

Pour batter into the prepared pan. Bake for an hour, or until a toothpick inserted into the center comes out clean.

lemon pound cake


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About Kate Soto


3 responses to “Lemon Pound Cake with Balsamic-Marinated Strawberries”

  1. Rufus' Food and Spirits Guide says :

    I love strawberries in balsamic. Great recipe!

  2. itsybitsybrianna says :

    oh this is a HEAVENLY Recipe
    and one that I can promise you i will be trying
    Please stop by and say hi

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