If you’re on the hunt for a dessert that feels like a warm hug with every bite, this Lemon Cream Cheese Strawberry Pound Cake Recipe is absolutely one you need to try. With a luscious blend of tangy lemon and rich cream cheese folded into a tender pound cake, plus bursts of fresh strawberries that make every bite sing, this cake brings both comfort and brightness to your table. Whether you’re sharing it with friends or indulging in a little moment just for yourself, this recipe offers a perfect balance of flavors and textures that will quickly become a favorite.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Cheese Strawberry Pound Cake Recipe has a purpose, from the tangy lemon zest that wakes up your taste buds to the creamy butter and cream cheese that ensure a moist, tender crumb. Together, they create a vibrant, classic pound cake that feels special but is surprisingly simple to put together.
- All-purpose flour: The foundational structure of the cake, giving it that perfect density without heaviness.
- Baking powder: Helps the cake rise beautifully, giving it a light texture.
- Salt: Enhances all the flavors, balancing the sweetness and tartness.
- Unsalted butter (softened): Adds richness and moisture to keep the cake tender.
- Cream cheese (softened): Brings a subtle tang and creamy texture that makes this pound cake stand out.
- Granulated sugar: Sweetens the cake and contributes to a tender crumb.
- Eggs: Bind the ingredients while adding richness and helping the cake rise.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Lemon zest: Packs a punch of bright, fresh lemon flavor that makes this cake truly shine.
- Fresh lemon juice: Adds natural acidity to balance sweetness and complements the cream cheese.
- Milk: Keeps the batter smooth and moist without weighing it down.
- Fresh strawberries (diced or puree): Bursts of fruity sweetness and a lovely visual pop throughout the cake.
- Powdered sugar: Essential for the tangy lemon glaze that finishes the cake.
How to Make Lemon Cream Cheese Strawberry Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to make sure your cake releases easily after baking. This step sets the stage for perfect baking and an easy cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This not only blends the dry ingredients evenly but also makes sure your cake rises properly and maintains a fluffy texture.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. This is the secret to that melt-in-your-mouth texture. Add the granulated sugar next and continue beating until the mixture becomes light and airy — this step is crucial for a tender crumb.
Step 4: Add Eggs, Vanilla, and Lemon
Add the eggs one at a time, mixing well after each to keep the batter smooth. Stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse your cake with a gorgeous fresh citrus flavor that complements the cream cheese beautifully.
Step 5: Combine Wet and Dry Mixtures
Gradually add your flour mixture to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix just until everything is combined to avoid a dense cake—gentle folding is key here.
Step 6: Fold in the Strawberries
Gently fold in the diced strawberries or strawberry puree to distribute bursts of juicy sweetness throughout your batter without smashing them.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, aim closer to 60 minutes. Keep an eye on it to avoid over-baking.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk powdered sugar together with lemon juice and a splash of milk if needed to make a smooth glaze. Drizzle this zesty frosting over the cooled cake for that final crowd-pleasing touch.
Step 9: Serve and Enjoy
Slice the cake, serve it up, and get ready for the compliments to roll in. Every bite offers that perfect harmony of lemon, cream cheese, and fresh strawberries—a guaranteed winner.
How to Serve Lemon Cream Cheese Strawberry Pound Cake Recipe
Garnishes
Top your Lemon Cream Cheese Strawberry Pound Cake Recipe with fresh strawberry slices, a few lemon zest twists, or even a dusting of powdered sugar. These simple touches make the flavors pop even more and add visual appeal that’s perfect for celebrations.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a small bowl of mixed berries for a refreshing contrast. Coffee, tea, or a light lemonade complements the citrus notes beautifully, making it a perfect afternoon treat or festive dessert.
Creative Ways to Present
For a fun twist, serve your cake in individual mini loaf pans or layer it with strawberry preserves and whipped cream for a trifle-like dessert. You can even cut the cake into cubes and skewer them with fresh berries for a delightful party appetizer that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
Wrap your Lemon Cream Cheese Strawberry Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture and vibrant flavors.
Freezing
If you want to enjoy this cake later, freezing works like a charm. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. It will keep fresh for up to 2 months. Just thaw overnight in the refrigerator before serving.
Reheating
When ready to enjoy again, warm slices gently in the microwave for about 15 seconds or pop them in a warm oven for a few minutes. This revives the cream cheese richness and refreshes the strawberry bursts just perfectly.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them well before folding them into the batter so you don’t add too much extra moisture, which can affect the cake’s texture.
Is cream cheese necessary in this recipe?
Absolutely! Cream cheese adds a wonderful tang and moisture that make this pound cake truly special. Without it, you’ll miss that signature creamy richness.
How do I know when the cake is fully baked?
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. Avoid opening the oven too often as that can cause uneven baking.
Can I substitute lemon zest with lemon extract?
You could, but fresh lemon zest provides a much brighter, fresher flavor. Extract is more concentrated and can sometimes taste artificial, so if possible, stick to zest for the best results.
What pan works best for this recipe?
A 9×5-inch loaf pan is ideal, but you can also use a bundt pan for a pretty ring-shaped cake. Just remember to adjust baking time slightly since bundt pans tend to take a bit longer.
Final Thoughts
There’s something truly comforting and wonderfully joyous about sharing a slice of Lemon Cream Cheese Strawberry Pound Cake Recipe with people you love. Its bright lemon flavor, creamy texture, and fresh strawberry sweetness create a dessert that feels both classic and special. So go ahead, gather your ingredients, and treat yourself to this delightful cake—you’ll be so glad you did!
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Lemon Cream Cheese Strawberry Pound Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Strawberry Pound Cake is a moist, flavorful loaf combining tangy lemon zest and juice with creamy cream cheese and fresh strawberries. Perfectly baked to a golden finish and topped with a zesty lemon glaze, it offers a delightful balance of sweet and tart flavors, making it an excellent choice for dessert or afternoon tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients and Batter
- 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
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk (optional for thinning)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Make the Cake Batter: In a large bowl, cream together the softened unsalted butter and cream cheese until smooth and fluffy using a mixer. Add granulated sugar and beat until the mixture is light and airy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice for that zesty flavor.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with dry ingredients. Mix just until combined to avoid overmixing and tough cake texture.
- Add the Strawberries: Gently fold diced fresh strawberries or strawberry puree into the batter, ensuring they are evenly distributed without breaking them up too much.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Note that bundt pans may require closer to 60 minutes.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set its structure. Then transfer it onto a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk (optional, to thin glaze consistency) until smooth.
- Serve: Drizzle the lemon glaze evenly over the cooled cake. Slice and enjoy this delightful lemon cream cheese strawberry pound cake!
Notes
- Make sure butter and cream cheese are at room temperature to ensure smooth creaming and better batter consistency.
- To enhance strawberry flavor, use fresh, ripe strawberries or substitute with quality strawberry puree.
- Do not overmix once you add the dry ingredients to avoid a dense cake.
- The glaze thickness can be adjusted by adding more powdered sugar or a bit more milk depending on desired consistency.
- This cake keeps well stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
