Strawberry Pound Cake with Passionfruit, Lemon and Strawberry Glaze


STRAWBERRY POUND CAKE with passionfruit, strawberry & lemon glaze


  • 250 g unsalted butter (softened)
  • 2 cups plain flour*
  • ½ cup almond meal*
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups raw caster sugar
  • 1 lemon (finely grated zest & juice for glaze)
  • 125 ml thick Greek yoghurt
  • 5 large eggs
  • ¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
  • 250 g fresh Queensland strawberries (finely chopped)


  • 1 cup sifted icing mixture
  • 2-3 tablespoons liquid – try a mix of strawberry syrup (passionfruit and lemon juice)
  1. Preheat oven to 175 degrees C (fan-forced). Grease and line 1.5litre loaf tin.
  2. Sift dry ingredients together, mixing to combine.
  3. Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
  4. Reduce the speed of the mixer to low, and add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).
  5. Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
  6. Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
  7. To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.

The plain flour and almond meal can be substituted with 2 ½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour

The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake

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