28+ Irresistible Summer Pound Cake Recipes You’ll Love

Summer is here, and there’s no better way to celebrate the sunny days and warm evenings than with a delicious homemade pound cake.

Whether you’re hosting a barbecue, enjoying a family picnic, or simply craving something sweet after a day in the sun, pound cake is the perfect treat.

It’s rich, moist, and can be paired with any fruit or topping to suit your mood.

In this post, we’ve gathered over 28+ amazing summer pound cake recipes that will add a burst of flavor to your seasonal gatherings.

From citrusy lemon cakes to indulgent chocolate and berry varieties, these recipes are sure to become a staple in your summer baking rotation.

So, preheat your oven, gather your ingredients, and get ready to bake your way through the best summer pound cakes you’ll ever taste!

28+ Irresistible Summer Pound Cake Recipes You’ll Love

With 28+ summer pound cake recipes to choose from, your dessert table is guaranteed to be the highlight of any gathering.

Whether you prefer the refreshing tang of lemon or the tropical allure of coconut, there’s a pound cake recipe for every palate.

Each recipe brings something unique to the table, from rich, buttery textures to vibrant fruit-filled layers.

As you experiment with these delicious summer cakes, you’ll find that pound cakes are not only easy to make but also perfect for any occasion—whether it’s a casual brunch or a festive celebration.

Lemon Blueberry Summer Pound Cake

Bright, juicy blueberries and the tangy zing of fresh lemon come together in this delightful summer pound cake.

It’s a refreshing treat perfect for garden parties, family gatherings, or simply enjoying a sweet slice with your afternoon iced tea. The moist, tender crumb and bursts of berry flavor will make this an instant seasonal favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon flour (for tossing blueberries)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients until just combined.
6. Toss blueberries in 1 tablespoon of flour and gently fold into the batter.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nothing says summer quite like the pairing of lemon and blueberry.

This pound cake is wonderfully moist, with just the right balance of sweet and tart. Whether served on its own or topped with a dollop of whipped cream, this cake is sure to impress and refresh your guests.

Coconut Pineapple Pound Cake

Transport yourself to a tropical paradise with every bite of this Coconut Pineapple Pound Cake.

Loaded with coconut flakes and sweet, juicy pineapple chunks, this cake is a vacation for your taste buds. It’s ideal for backyard BBQs, beachside picnics, or whenever you’re craving a taste of the tropics.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon coconut extract
• ½ cup sour cream
• 1 cup crushed pineapple, drained
• ¾ cup sweetened shredded coconut

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time.
4. Mix in the coconut extract and sour cream.
5. Gradually add dry ingredients, mixing until just combined.
6. Fold in crushed pineapple and shredded coconut.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

Every slice of this cake is a burst of sunshine. The richness of the coconut and the juiciness of pineapple create a tropical medley that’s both comforting and exotic.

Serve it plain, dusted with powdered sugar, or with a scoop of coconut ice cream for the ultimate summer indulgence.

Strawberry Shortcake Pound Cake

If strawberry shortcake and pound cake had a baby, it would be this irresistible Strawberry Shortcake Pound Cake.

Featuring a rich vanilla base and topped with fresh, juicy strawberries and whipped cream, this dessert captures the best of summer in every bite.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• 2 cups fresh strawberries, sliced
• 1 tablespoon sugar (for macerating strawberries)
• Whipped cream for topping

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. Whisk flour, baking powder, and salt together in a medium bowl.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. Alternately add flour mixture and milk to the batter, beginning and ending with the flour.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
9. While the cake cools, toss sliced strawberries with sugar and let sit for 10–15 minutes to macerate.
10. Serve slices of cake topped with strawberries and a generous dollop of whipped cream.

This Strawberry Shortcake Pound Cake is the ultimate crowd-pleaser.

It’s easy to make, easy to love, and makes any summer event feel a little more special. With the fresh berries and fluffy cream complementing the buttery cake, it’s a simple yet unforgettable dessert.

Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake combines the best of both worlds — the moist richness of a classic pound cake with the warm, comforting flavors of peach cobbler.

Perfect for summer gatherings, picnics, or as a delightful finish to any meal, it’s the ideal cake to make when fresh peaches are in season.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 ½ cups fresh peaches, peeled and diced
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and sour cream.
5. Gradually add the dry ingredients and mix until just combined.
6. Toss the diced peaches with brown sugar, cinnamon, and cornstarch (if using) until well-coated.
7. Gently fold the peach mixture into the batter.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

This Peach Cobbler Pound Cake is the ultimate summer dessert.

The sweet, juicy peaches paired with the rich and buttery cake create a nostalgic flavor combination that will remind you of homemade peach cobbler. Serve with a scoop of vanilla ice cream for the perfect finishing touch.

Raspberry Almond Pound Cake

Raspberries and almond flavoring come together to create a light yet indulgent pound cake that is perfect for any summer occasion.

The subtle almond essence pairs beautifully with the tartness of fresh raspberries, making this cake an ideal choice for a special brunch, dessert, or afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon almond extract
• ½ cup whole milk
• 1 cup fresh raspberries
• 2 tablespoons almond slivers (optional for topping)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in the almond extract.
5. Gradually add the flour mixture in parts, alternating with the milk, until fully combined.
6. Gently fold in the raspberries, being careful not to crush them.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optionally, sprinkle with almond slivers before serving.

This Raspberry Almond Pound Cake is the perfect balance of sweet and tart.

The almond flavor enhances the raspberries, making each bite a luxurious treat. A light dusting of powdered sugar or a drizzle of almond glaze will elevate this cake even further.

Mango Citrus Pound Cake

Bring the tropics into your kitchen with this bright and zesty Mango Citrus Pound Cake.

The combination of fresh mango and citrus fruits creates a lively, refreshing flavor that makes this cake perfect for a summer celebration or a laid-back afternoon. It’s both a treat for the taste buds and a visual delight.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup fresh orange juice
• 1 cup fresh mango, peeled and diced
• 1 tablespoon lemon zest
• 1 tablespoon lime zest

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in the vanilla extract, orange juice, lemon zest, and lime zest.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the diced mango.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

This Mango Citrus Pound Cake is a tropical burst of flavor with its juicy mango pieces and citrusy zing.

It’s a refreshing dessert that brings vibrant summer flavors to life in every slice. For an extra touch, drizzle the cake with a light citrus glaze or serve with a scoop of mango sorbet.

Blackberry Lemonade Pound Cake

This Blackberry Lemonade Pound Cake is the perfect balance of tart and sweet.

The combination of ripe blackberries and fresh lemon creates a refreshing, citrusy treat, perfect for picnics, barbecues, or just an afternoon snack. With its beautiful purple hue and bright, zesty flavor, it’s sure to be a crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup whole milk
• 1 cup fresh blackberries, mashed
• 1 tablespoon cornstarch (to prevent the blackberries from sinking)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lemon juice and lemon zest.
5. Gradually add the dry ingredients, alternating with milk, and mix until just combined.
6. Mash the blackberries in a small bowl and toss them with cornstarch to prevent them from sinking during baking.
7. Gently fold the blackberries into the batter.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of the tart blackberries and the citrusy lemon is a refreshing summer twist on a classic pound cake.

This cake is perfect when paired with a tall glass of lemonade or iced tea, making it a perfect treat for sunny days.

Churro Pound Cake

Bring the sweet, cinnamon-sugary flavor of churros into a pound cake!

This Churro Pound Cake has the perfect balance of rich, buttery cake and the warm, comforting flavor of cinnamon. A light sugar coating on top adds an extra sweetness that will transport you to your favorite fair or street market.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon (for the batter)
• 1 tablespoon ground cinnamon (for the topping)
• 1/2 cup buttermilk

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until the batter is smooth and well-combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
8. While the cake is baking, combine the cinnamon and sugar for the topping.
9. Once the cake is done and slightly cooled, brush it with melted butter and sprinkle the cinnamon sugar mixture on top.
10. Let the cake cool completely before serving.

This Churro Pound Cake is a sweet, spiced delight that’s perfect for a fun twist on traditional summer desserts.

The cinnamon-sugar topping adds a delightful crunch, while the soft, buttery cake makes each bite melt in your mouth. Serve it with a drizzle of caramel or chocolate sauce for extra indulgence.

Watermelon Mint Pound Cake

A perfect way to enjoy summer’s most refreshing fruit, this Watermelon Mint Pound Cake captures the essence of a classic watermelon salad in cake form.

The subtle flavors of fresh mint and watermelon make for a light, moist cake that’s both aromatic and delicious. This cake is perfect for poolside gatherings or backyard barbecues.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fresh mint, finely chopped
• ½ cup watermelon puree (strained to remove seeds)
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
4. Stir in vanilla extract, mint, watermelon puree, lemon zest, and lemon juice.
5. Gradually add the dry ingredients and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Watermelon Mint Pound Cake is as refreshing as it sounds. The watermelon gives the cake a subtle sweetness, while the mint adds a cooling freshness.

The lemon zest brings a zesty kick that ties it all together, making this a truly refreshing summer dessert. Pair with fresh watermelon slices for a true summer treat.

Key Lime Pie Pound Cake

This Key Lime Pie Pound Cake takes the tart, creamy goodness of a classic Key lime pie and turns it into a moist, zesty pound cake.

With a refreshing lime flavor and a hint of graham cracker crust, it’s the perfect treat for summer gatherings, picnics, or any time you’re craving a tangy dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons lime zest
• ¼ cup fresh lime juice
• ½ cup sour cream
• 1 cup graham cracker crumbs (for added texture)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lime zest, lime juice, and sour cream.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the graham cracker crumbs.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Key Lime Pie Pound Cake is a perfect combination of tangy lime, smooth texture, and a slight crunch from the graham crackers.

It’s ideal for any occasion that calls for a refreshing dessert and will undoubtedly be a favorite among lime lovers!

Chocolate Espresso Pound Cake

For coffee and chocolate lovers, this Chocolate Espresso Pound Cake is the ultimate indulgence.

The deep richness of cocoa combined with the bold, roasted flavor of espresso creates a dessert that’s perfect for evening gatherings or as a decadent after-dinner treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• ½ cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• ½ cup whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Dissolve the espresso powder in the milk and add it to the butter mixture, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Chocolate Espresso Pound Cake is perfect for those who crave a bold, flavorful dessert.

The rich cocoa and espresso complement each other beautifully, making this a great option for a coffee-flavored cake. It’s ideal when paired with a cup of coffee or hot chocolate.

S’mores Pound Cake

Bring the campfire classic into your kitchen with this S’mores Pound Cake!

With layers of chocolate, graham crackers, and marshmallow fluff, this cake captures all the flavors of the beloved s’more, but in a rich, indulgent cake form that will remind you of summer nights by the fire.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, and cocoa powder.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in vanilla extract and gradually add the dry ingredients, mixing until just combined.
5. Gently fold in graham cracker crumbs, mini marshmallows, and chocolate chips.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This S’mores Pound Cake is a dream for anyone who loves the classic combination of graham crackers, chocolate, and marshmallows.

The cake has a rich, buttery texture and bursts of chocolate, making it a perfect summer dessert for parties or just a cozy treat.

Coconut Lime Pound Cake

This Coconut Lime Pound Cake brings the tropical flavors of coconut and lime together in a light, moist cake that’s perfect for summer.

The combination of rich coconut and zesty lime offers a refreshing contrast, making this an ideal treat for beach days, barbecues, or any outdoor gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 1 cup shredded coconut (unsweetened)
• Zest of 2 limes
• 2 tablespoons fresh lime juice

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla extract, lime zest, and lime juice.
5. Gradually add the dry ingredients, alternating with coconut milk, mixing until smooth.
6. Fold in shredded coconut.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Coconut Lime Pound Cake is an island-inspired dessert that’s light and tropical.

The rich coconut flavor and the bright lime zest create the perfect combination, making it a refreshing and unique cake to serve for summer events. Garnish with extra shredded coconut or a light glaze for an extra touch!

Pineapple Upside-Down Pound Cake

A twist on the classic pineapple upside-down cake, this version incorporates a buttery pound cake base, creating a perfect balance of texture and flavor.

The caramelized pineapple topping brings a hint of sweetness and warmth, making it a great dessert for summer barbecues or any tropical-themed gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar, divided
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 can (20 oz) pineapple slices in juice, drained
• 4 maraschino cherries (optional, for garnish)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in vanilla extract and sour cream until smooth.
5. Gradually add the dry ingredients and mix until just combined.
6. In the bottom of the prepared pan, sprinkle the remaining ½ cup brown sugar. Arrange the pineapple slices on top and place a cherry in the center of each slice.
7. Pour the batter over the pineapple slices, smoothing the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then invert onto a serving platter and cool completely.

This Pineapple Upside-Down Pound Cake is a tropical delight, with caramelized pineapple that melts into the rich, buttery cake.

The cake’s texture is dense and moist, creating the perfect base for the sweet pineapple topping. Serve with a scoop of vanilla ice cream for a truly decadent treat.

Strawberry Basil Pound Cake

Strawberries and basil make an unexpected but delicious pairing in this fragrant and refreshing pound cake.

The natural sweetness of strawberries blends beautifully with the herbal, peppery notes of fresh basil. This cake is perfect for spring and summer picnics or as an innovative dessert for a dinner party.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh strawberries, pureed
• 2 tablespoons fresh basil, finely chopped

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each.
4. Stir in vanilla extract and sour cream.
5. Gradually add the dry ingredients, mixing until just combined.
6. Gently fold in the strawberry puree and fresh basil.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Strawberry Basil Pound Cake is a refreshing, herbaceous twist on a traditional summer cake.

The fresh basil adds an unexpected but delightful flavor that pairs perfectly with the sweet strawberries. Serve it with whipped cream or a dollop of yogurt for an even more indulgent experience.

Peach Bourbon Pound Cake

This Peach Bourbon Pound Cake combines the sweetness of ripe summer peaches with the rich, smoky flavor of bourbon.

The addition of bourbon gives the cake a warm depth of flavor, making it an ideal dessert for gatherings or a backyard barbecue. Topped with fresh peach slices and a bourbon glaze, it’s a decadent treat that’s sure to impress.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• 1 cup fresh peaches, diced
• 2 tablespoons bourbon (or to taste)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract and bourbon.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
6. Fold in diced peaches.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. For the glaze, whisk together ¼ cup bourbon and 1 cup powdered sugar. Drizzle over the cooled cake.
10. Let the cake cool completely before serving.

This Peach Bourbon Pound Cake is the perfect blend of sweet and savory flavors, with the bourbon adding a sophisticated touch.

It’s a delightful summer dessert with a grown-up twist, and the fresh peaches make it light and refreshing. Serve it with a scoop of vanilla ice cream for a treat that’s sure to wow your guests.

Raspberry Almond Pound Cake

Raspberries and almonds are a classic pairing, and this Raspberry Almond Pound Cake showcases the vibrant flavor of fresh raspberries with the nutty richness of almond extract.

The cake is tender, buttery, and full of fruity goodness, making it a lovely choice for summer brunches, picnics, or as a tea-time treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon almond extract
• ½ cup whole milk
• 1 cup fresh raspberries, mashed
• ½ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each.
4. Stir in almond extract and mashed raspberries.
5. Gradually add the dry ingredients, alternating with milk, until smooth.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds on top.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Raspberry Almond Pound Cake is bursting with juicy raspberries and enhanced by the subtle flavor of almond.

The almonds on top add a nice crunch and extra nuttiness. It’s perfect for pairing with a cup of coffee or as a delicious dessert for any occasion.

Lemon Blueberry Buttermilk Pound Cake

Lemon and blueberry are a match made in heaven, and this Lemon Blueberry Buttermilk Pound Cake brings those flavors together in a moist and tangy cake that screams summer.

The tanginess of the buttermilk and the brightness of lemon perfectly complement the sweetness of fresh blueberries. This cake is a light, refreshing dessert perfect for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest and lemon juice.
5. Gradually add the dry ingredients, alternating with buttermilk, and mix until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Lemon Blueberry Buttermilk Pound Cake is a deliciously bright and fluffy dessert that combines the tartness of lemon with the sweetness of blueberries.

The buttermilk makes the cake extra moist, and it’s perfect for a summer picnic or afternoon tea. For a finishing touch, dust with powdered sugar or drizzle with lemon glaze.

Watermelon Mint Pound Cake

Watermelon is the quintessential summer fruit, and in this Watermelon Mint Pound Cake, it pairs perfectly with fresh mint to create a refreshing, light dessert.

The subtle mint adds an aromatic freshness to the sweet watermelon flavor, making this a perfect cake for hot summer days or outdoor events.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup pureed watermelon (strained to remove excess water)
• 2 tablespoons fresh mint, finely chopped
• ¼ cup buttermilk

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in vanilla extract, watermelon puree, and mint.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Watermelon Mint Pound Cake offers a delicate and refreshing taste of summer.

The watermelon keeps the cake moist, while the mint provides an unexpected but delightful freshness. This cake is ideal for a summer picnic or as a fun, light dessert for any gathering.

Blackberry Lemon Pound Cake

The tartness of blackberries and the brightness of lemon come together beautifully in this Blackberry Lemon Pound Cake.

With a burst of berry flavor and a zesty lemon finish, this cake is sure to brighten up any summer occasion, whether it’s a casual afternoon gathering or a special celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup sour cream
• 1 cup fresh blackberries (lightly mashed)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in lemon zest and lemon juice.
5. Gradually add the dry ingredients, alternating with sour cream, and mix until smooth.
6. Gently fold in the mashed blackberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Blackberry Lemon Pound Cake is bursting with flavor, thanks to the fresh blackberries and zesty lemon.

The blackberries add a sweet and slightly tart element, while the lemon enhances the brightness of the cake. It’s a perfect dessert for any summer gathering, and it pairs beautifully with whipped cream or a dusting of powdered sugar.

Cherry Almond Pound Cake

Cherry season is a highlight of summer, and this Cherry Almond Pound Cake is the perfect way to celebrate.

The sweet cherries are complemented by the rich flavor of almond extract, creating a balanced and delicious cake that’s perfect for summer parties or a sweet treat after a barbecue.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon almond extract
• ½ cup whole milk
• 1 cup fresh cherries, pitted and chopped
• ½ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each.
4. Stir in almond extract.
5. Gradually add the dry ingredients, alternating with milk, mixing until smooth.
6. Gently fold in the chopped cherries.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Cherry Almond Pound Cake is a delicious way to showcase the sweetness of summer cherries, with the added depth of almond flavor.

The cherries keep the cake moist, while the almonds on top give it a delightful crunch. It’s the perfect cake for any summer occasion, and it pairs wonderfully with a scoop of vanilla ice cream.

Tropical Mango Coconut Pound Cake

This Tropical Mango Coconut Pound Cake is a tropical escape in every bite.

The sweetness of ripe mango combined with the rich flavor of coconut gives this cake a delightful exotic twist, perfect for summer picnics or poolside parties. It’s an incredibly moist cake with a sunny, tropical flair that will transport you to an island paradise.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 1 cup mango puree (fresh or canned)
• ½ cup shredded unsweetened coconut

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, mango puree, and coconut milk.
5. Gradually add the dry ingredients, mixing until smooth.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Tropical Mango Coconut Pound Cake is perfect for anyone craving a sweet and tropical flavor combination.

The mango adds natural sweetness, while the coconut gives a nutty, chewy texture. It’s a fun and festive cake for any summer celebration, especially if you’re in the mood for something exotic.

S’mores Pound Cake

S’mores are a classic summer treat, and this S’mores Pound Cake captures all the flavors of the beloved campfire snack.

With layers of chocolate, marshmallow, and graham cracker crumbs, this cake brings the nostalgic flavors of summer right to your dessert table, without the need for a campfire!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup mini chocolate chips
• 1 cup crushed graham crackers
• ½ cup marshmallow fluff (for filling)
• ¼ cup chocolate ganache (for drizzling)

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract and buttermilk.
5. Gradually add the dry ingredients, mixing until smooth.
6. Gently fold in the mini chocolate chips and crushed graham crackers.
7. Pour half of the batter into the prepared pan. Spread a layer of marshmallow fluff over it, then top with the remaining batter.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Once cooled, drizzle with chocolate ganache for an extra indulgent touch.

This S’mores Pound Cake is a perfect treat for summer bonfires and barbecues, combining the best of chocolate, marshmallow, and graham cracker flavors in one delicious cake.

The cake’s moist crumb and gooey marshmallow filling are sure to delight anyone who loves the classic s’mores combo.

Lemon Poppy Seed Pound Cake

A twist on the traditional lemon pound cake, this Lemon Poppy Seed Pound Cake brings a delightful crunch with the addition of poppy seeds.

The bright, zesty lemon flavor is perfectly balanced by the subtle nuttiness of the poppy seeds, creating a light and refreshing cake that’s ideal for summer gatherings, brunches, or as a light afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup buttermilk
• 2 tablespoons poppy seeds

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lemon zest and lemon juice.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth.
6. Stir in the poppy seeds.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Lemon Poppy Seed Pound Cake is refreshingly tangy and lightly textured with the crunch of poppy seeds.

It’s a classic summer favorite, perfect for a brunch table or an afternoon snack with tea or coffee. For an extra touch, drizzle with a simple lemon glaze for a burst of extra lemony sweetness.