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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.
Course Cake, Chocolate, Dessert, Strawberries
Cuisine American
Keyword Lemon Strawberr Pound Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 282kcal
Author Michele @ Flavor Mosaic

Ingredients

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

Instructions

  • Preheat oven to 350 degrees F.
  • Spray a 9" x 5" loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides.
  • In a small bowl, pour in buttermilk, lemon juice, and lemon zest. Set aside.
  • In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl, using a mixer, beat the butter and sugar.
  • Add 1 egg at a time, mixing well in between each egg.
  • While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.
  • 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.)
  • Stir in the flour-covered strawberries.
  • Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.
  • Bake in a preheated oven for 45 to 55 minutes. Let cool completely.
  • 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.
  • 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

Calories: 282kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 217mg | Potassium: 82mg | Fiber: 1g | Sugar: 39g | Vitamin A: 328IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg