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Lemon Strawberry Pound Cake with Chocolate Ganache
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Lemon Strawberry Pound Cake with Chocolate Ganache

Lemon Strawberry Pound Cake with Chocolate Ganache is a variation of my Glazed Lemon Blueberry Pound Cake.  With Easter around the corner, I wanted to create a strawberry dessert that is perfect for Spring and Easter.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 282 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 1/3 cup buttermilk
  • 3 tablespoons lemon juice
  • lemon finely grated, zest of 1
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter 1 stick, softened
  • 1 cup sugar
  • 3 egg large
  • 1 cup strawberries with 2 tablespoons flour
  • 2 cups powdered sugar
  • 2 to 3 tablespoons lemon juice
  • 1/4 cup chocolate chips semi-sweet
  • 2 teaspoons butter

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Spray a 9" x 5" loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides.
  3. In a small bowl, pour in buttermilk, lemon juice, and lemon zest. Set aside.
  4. In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
  5. In a large bowl, using a mixer, beat the butter and sugar.
  6. Add 1 egg at a time, mixing well in between each egg.
  7. While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.
  8. In a small bowl toss the strawberries with about 2 tablespoons of flour to coat them. (This prevents the strawberries from sinking to the bottom of the cake.)
  9. Stir in the flour-covered strawberries.
  10. Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.
  11. Bake in a preheated oven for 45 to 55 minutes. Let cool completely.
  12. Prepare the glaze by mixing 2 cups powdered sugar with 2 to 3 tablespoons of lemon juice. Pour over the top and sides of the cooled cake.
  13. To make the ganache, place the chocolate chips and 2 teaspoons of butter in a small microwave safe bowl and microwave for about 30 seconds at a time. Stir until the chocolate is melted and smooth.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 64mg (21%) Sodium 217mg (9%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 328IU (7%) Vitamin C 9mg (10%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 64mg 21%
Sodium 217mg 9%
Potassium 82mg 2%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 328IU 7%
Vitamin C 9mg 10%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.