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Lemon Pound Cake with Strawberry-Kiwi Sauce

Tangy lemon pound cake topped with fresh strawberry-kiwi sauce!
Course Dessert
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl


Strawberry-Kiwi Sauce:

  • 4 kiwis peeled and sliced
  • 1 pint strawberries rinsed and sliced
  • 3 tbsp. sugar

Lemon Pound Cake:

  • 1 1/2 c. cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsalted butter
  • 1 1/4 c. sugar
  • 2 tbsp. fresh lemon zest
  • 3 tbsp. fresh lemon juice
  • 4 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract


For sauce:

  1. In a large bowl, combine fruit and sugar. Toss to mix with the sugar. Set aside to macerate.

For cake:

  1. Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, combine cake flour, baking powder, and salt. Whisk until blended.
  3. In a small saucepan over medium heat, melt the butter.
  4. In a large mixing bowl, combine sugar and lemon zest.
  5. Add lemon juice, eggs, and extracts, beating until well-blended.
  6. With the mixer running on low, add the melted butter in a slow and steady stream.
  7. Add the flour mixture to the mixing bowl, and beat until just combined.
  8. Pour batter into prepared pan and level with a rubber spatula.
  9. Bake at 350 degrees for 15 minutes, then reduce oven temperature to 325 degrees, and continue baking for about 35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  10. Cool in pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  11. To serve, slice cake into 8 pieces, and top with Strawberry-Kiwi Sauce.