Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk and vanilla extract.
In a small bowl, mix together the pureed strawberries, lemon juice, and lemon zest.
Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the strawberry lemon mixture over the batter. Use a knife to swirl the mixture into the batter. Pour the remaining batter on top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then remove it from the pan and transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and strawberry lemonade. Drizzle this over the cooled cake.
Conclusion
This strawberry lemon swirl pound cake is the perfect way to bring a taste of summer to your winter table. The moist, dense pound cake base is the perfect canvas for the bright, tangy swirl of strawberries and lemons. And the strawberry lemonade drizzle on top adds an extra burst of flavor that makes this cake truly irresistible. Serve it as a dessert at your next dinner party, or enjoy a slice with your morning coffee.
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