Let’s get baking! Here’s a step-by-step guide to creating this delightful pound cake. Don’t worry if your counters get a little messy; that’s all part of the fun!

1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step always reminds me of my mom’s magic with simple ingredients.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream until well combined. I often use Greek yogurt when I’m out of sour cream, and it works like a charm!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
7. Gently fold in the strawberries, pineapple, and lemon zest. This is where the cake gets its delightful flavor bursts!
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The anticipation during this wait is my favorite part!
10. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.