{ Strawberry Lemon Pound Cake }

I think, dare I say it... it's finally Spring here in Ohio.

I thought that before, then awoke to snow on Bean's birthday (April 9). It seems it is here for real now though. 

Ohio likes to give us 75 degree days in March, but when April rolls around its like, "Hey, jk! Here's a 30 degree day!". Um, thanks.

Now that Spring actually has arrived, I like to open all the doors and windows and just let the happy flow through.

Don't get me wrong, I love Winter. I love Winter a lot. I love beautiful snowy days, snuggling inside, reading books under blankets, warm cocoa, etc, etc, etc.

However, I love Winter IN Winter. By the time April arrives, I'm over it. Over. It.

Bring on the sunshine, bring on the lemonade, bring on the lemon cake!

This is a simple lemon pound cake (it starts with a box mix) with a tangy lemon glaze.

Not too lemony. Just right lemony. As my friend Lori likes to say, too much lemon "tastes like Pledge". And let's be real life here. No one wants that.

Just right lemony with strawberries.

Welcome, Spring!

Strawberry Lemon Pound Cake

by Tina @ Sugar Bean Bakers

1 lemon cake boxed mix

1 package (3.4 oz) vanilla pudding mix

4 eggs

1 cup water

1/3 cup oil

1 Tablespoon lemon zest

2 Tablespoons fresh lemon juice

1 cup fresh strawberries, chopped, and set aside in a bowl.

Zest one lemon and set aside.

Preheat oven to 350 Degrees F.

Grease and flour tube or bundt pan, set aside.

In mixing bowl add the cake mix and pudding mix, stir to combine. Spoon a couple tablespoons of this over the strawberries to dust. This will help them from all sinking to the bottom while baking*. Set strawberries aside again.

Add the oil, water, and eggs. Beat until well combined. Add in the juice and zest. Mix well. Fold in the strawberries last. Pour into pan and bake for 45-50 minutes until toothpick comes out clean.

Allow to fully cool before glazing.

*they still like to sink, but this will help some.

Lemon Glaze

2 Tablespoons butter, melted

1 cup powdered sugar

1 Tablespoon fresh lemon juice 

1 Tablespoon lemon zest, divided

hot water

Stir together powdered sugar and melted butter. Add in lemon juice. Stir until glossy. If desired consistency is not reached, add hot water 1/2 teaspoon at a time. Stir in 1/2 Tablespoon of lemon zest.

Drizzle over cake, immediately sprinkle the other 1/2 Tablespoon of lemon zest over the glaze.

If you like more glaze, double the recipe above.