Description
This Lemon Cream Cheese Strawberry Pound Cake is a moist and flavorful dessert perfect for any occasion. Featuring a rich blend of cream cheese and butter, infused with bright lemon zest and juice, and studded with fresh strawberries, this pound cake offers a perfect balance of tartness and sweetness. Topped with a tangy lemon glaze, it makes an elegant and irresistible treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 cup fresh strawberries, diced (or 1/2 cup strawberry puree)
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk (optional for thinning)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy. This creates the rich base for the cake.
- Add Sugar and Eggs: Add the granulated sugar to the butter and cream cheese mixture, beating until light and airy. Then, add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract, lemon zest, and lemon juice for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake dense.
- Fold in Strawberries: Gently fold the diced fresh strawberries or strawberry puree into the batter until evenly distributed, giving the cake bursts of fruity flavor.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking time may extend to 60 minutes if using a bundt pan.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely to room temperature before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk if needed to thin the glaze. Drizzle this lemon glaze evenly over the cooled cake for a tangy finishing touch.
- Serve: Slice the cake and enjoy this moist, flavorful lemon cream cheese strawberry pound cake with friends and family.
Notes
- Using room temperature butter and cream cheese ensures a smooth, creamy batter.
- Be careful not to overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- Fresh strawberries are preferred for best texture, but strawberry puree works well for a more uniform berry flavor.
- You can substitute buttermilk for milk to add extra moisture and slight tanginess.
- If glaze is too thick, add milk little by little to reach desired consistency for drizzling.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
