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
Scale
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
