Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 cup whole milk, room temperature
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
1/4 cup strawberry puree (made from fresh or frozen strawberries, blended)
Red or pink food coloring (optional)
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp milk (if needed for consistency)
Directions
1. Preheat Oven:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or use nonstick baking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition.
4. Add the Wet Ingredients:
Gradually add the milk, lemon juice, and lemon zest to the mixture, alternating with the dry ingredients. Mix until just combined.
5. Divide and Add Flavors:
Divide the batter into two bowls.
To one bowl, add the strawberry puree and a few drops of red or pink food coloring (if desired). Mix until combined.
Leave the other half as lemon-flavored batter.
6. Layer the Batter:
Pour the lemon batter into the prepared bundt pan.
Gently spoon the strawberry batter on top of the lemon layer. Use a knife or skewer to swirl the two batters together slightly for a marbled effect.
7. Bake:
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Lemon Glaze:
In a small bowl, whisk together powdered sugar and lemon juice until smooth. If the glaze is too thick, add a teaspoon of milk to thin it out.
9. Glaze and Serve:
Once the cake is fully cooled, drizzle the glaze over the top.
Let the glaze set before slicing and serving.
Tips for the Perfect Pound Cake:
Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
Puree: For a more intense strawberry flavor, cook down the strawberry puree slightly to concentrate the flavor before adding it to the batter.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
This Strawberry Lemonade Pound Cake is perfect for any occasion with its delightful swirl of flavors and bright, tangy glaze! 
