Summer Pound Cake
Celebrate the flavors of the season with this irresistible Summer Pound Cake, a moist and buttery treat bursting with citrus zest and vibrant berries. This easy-to-make dessert combines the zest of fresh lemons and oranges with a tender crumb, creating the perfect balance of brightness and richness. Topped with sweet strawberries, juicy blueberries, and a dusting of powdered sugar, it’s an elegant yet simple showstopper for summer gatherings or lazy afternoons. Ready in just over an hour, this crowd-pleaser pairs beautifully with a glass of chilled lemonade or iced tea, making it the ultimate warm-weather indulgence. Whether you're hosting a backyard barbecue or looking for a delightful snack, this Summer Pound Cake is your go-to seasonal dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 units large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest
- 1 tablespoon fresh orange zest
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1.5 cups strawberries (washed, hulled, and sliced)
- 0.5 cup blueberries
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. Lightly dust the pan with flour, tapping out any excess.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer. Beat on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract, fresh lemon zest, and orange zest until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. If the top starts to brown too quickly, tent it lightly with aluminum foil.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve slices of the pound cake with fresh strawberries and blueberries on top. Dust lightly with powdered sugar for added sweetness and a touch of elegance.
Enjoy your Summer Pound Cake with a glass of iced tea or lemonade!
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 26.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
