Lemon Cream Cheese Strawberry Pound Cake Recipe

If you’re on the hunt for a dessert that feels like a sunny afternoon wrapped in every bite, this Lemon Cream Cheese Strawberry Pound Cake Recipe is exactly what you need. It’s the perfect balance of tangy lemon, creamy richness from the cream cheese, and the sweet, juicy surprise of fresh strawberries all baked into one irresistible loaf. This cake isn’t just a treat; it’s a celebration of spring and summer flavors that brings a little zest to your day with every slice.

Ingredients You’ll Need

Each ingredient in this Lemon Cream Cheese Strawberry Pound Cake Recipe plays a vital role in creating that perfect harmony of flavor and texture. From the fluffy cream cheese to the bright bursts of lemon zest and fresh strawberries, everything is simple yet essential.

• All-purpose flour: Provides the sturdy yet tender structure that holds the cake together beautifully.
• Baking powder: Helps the cake rise to that light, fluffy perfection without being dense.
• Salt: Enhances all the other flavors and balances the sweetness just right.
• Unsalted butter: Brings richness and moisture, making the cake tender and soft.
• Cream cheese: Adds a luscious creaminess that makes this pound cake extra special.
• Granulated sugar: Sweetens the cake while contributing to a lovely golden crust.
• Eggs: Bind the batter and add structure, ensuring each slice holds its shape.
• Vanilla extract: Enhances the overall flavor and complements the citrus notes.
• Lemon zest: Bursts of fresh lemon flavor that awaken your taste buds.
• Fresh lemon juice: Infuses brightness and a slight tang that lifts the cake’s profile.
• Milk: Keeps the texture moist and contributes to the cake’s tender crumb.
• Fresh strawberries: Either diced or pureed, these jewels add natural sweetness and color.
• Powdered sugar: The base for the delicate lemon glaze topping the cake.

How to Make Lemon Cream Cheese Strawberry Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan so your cake releases easily once baked. This prep step is key to getting those perfect golden edges and a smooth release.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting this aside will make it easier to combine with the wet ingredients later, ensuring an even distribution of leavening so your cake rises evenly.

Step 3: Cream Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together until luxuriously smooth and fluffy. This step adds the signature creaminess to the cake and makes the batter light. Then mix in the granulated sugar until the mixture is pale and airy, which is the secret to a tender texture.

Step 4: Add Eggs and Flavorings

One at a time, add the eggs into the butter and cream cheese mixture, mixing well after each one to keep the batter smooth. Stir in vanilla extract, the zesty lemon zest, and fresh lemon juice; these ingredients will infuse the entire cake with that fresh citrus aroma you crave in a Lemon Cream Cheese Strawberry Pound Cake Recipe.

Step 5: Combine Dry and Wet Ingredients

Now alternate adding the dry flour mixture and milk into the batter, starting and finishing with the dry ingredients. Mix carefully and just enough to bring everything together — you don’t want to overmix, or the cake could turn dense.

Step 6: Fold in Strawberries

Gently fold in the diced strawberries or strawberry puree. Their sweet, juicy bursts throughout the crumb offer the perfect contrast to the tangy lemon notes. This step fills the cake with vibrant flavor and pretty pops of color.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 50 to 60 minutes, until a toothpick poked in comes out clean. Bundt pans may need the full hour. This is where the magic happens — the cake will rise and develop a golden crust with a moist interior.

Step 8: Cool and Glaze

Let the cake cool in the pan for about 10 minutes to settle, then transfer it to a wire rack until completely cool. Meanwhile, whisk together powdered sugar, lemon juice, and a bit of milk until you have a smooth, drizzle-worthy glaze.

Step 9: Drizzle and Serve

Once cooled, drizzle the lemon glaze over the cake to add a sweet, tangy finish that complements every bite. Slice generously, serve, and watch the smiles grow around your table.

How to Serve Lemon Cream Cheese Strawberry Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh strawberries on top can elevate your serving experience. Adding fresh mint leaves also gives a lovely contrast of color and a subtle herbal note that brightens the lemon and strawberry flavors beautifully.

Side Dishes

This pound cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence. A side of fresh berries or a berry compote complements the fruity notes for a light, refreshing finish.

Creative Ways to Present

Serve slices on pretty dessert plates with a drizzle of honey or a smear of lemon curd for an extra zing. For parties, consider cutting the cake into small cubes and threading them onto skewers alternated with fresh strawberry halves and mint leaves for a fun and elegant bite.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Cream Cheese Strawberry Pound Cake Recipe stays moist and flavorful when stored in an airtight container at room temperature for up to 2 days, or refrigerated for about 5 days. Just make sure it’s covered well to prevent it from drying out.

Freezing

You can freeze this pound cake either whole or sliced. Wrap tightly in plastic wrap and then foil to protect it from freezer burn, and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

For that fresh-from-the-oven feel, warm slices in the microwave for 10 to 15 seconds or pop them briefly in a preheated oven at 300°F. This revives the cream cheese richness and bright lemon flavor, making every bite just as delicious as the first.

FAQs

Can I use frozen strawberries in this recipe?

Absolutely! Just make sure to thaw them completely and drain any excess liquid to avoid making the batter too wet, which could affect the cake’s texture.

What if I don’t have cream cheese?

Cream cheese is key to this cake’s richness, but you could try substituting with mascarpone or a full-fat Greek yogurt for a slightly different texture and flavor.

How can I tell when the cake is done baking?

The best way is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready.

Can I make this cake dairy-free?

It would require some experimentation, but you can try dairy-free cream cheese and butter substitutes. Keep in mind this might slightly alter the texture and flavor.

Is it better to use strawberry puree or diced strawberries?

Both work great! Diced strawberries provide lovely bursts of texture, while puree blends smoothly for a more uniform strawberry flavor throughout.

Final Thoughts

This Lemon Cream Cheese Strawberry Pound Cake Recipe is a guaranteed showstopper, whether you’re serving it for a special occasion or a cozy afternoon treat. The zesty lemon, luscious cream cheese, and sweet strawberries come together in such a delightful way that every bite feels like a little moment of joy. Give this recipe a try—you might just find your new favorite cake to bake again and again.

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