Name: Lemon Cream Cheese Strawberry Pound Cake
Prep time: 15 min
Cook time: PT-482944H12M39S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 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); 1/2 cup powdered sugar; 2 tbsp lemon juice; 1 tbsp milk (optional for thinning)

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If you’re looking for a dessert that’s equal parts refreshing and indulgent, Lemon Cream Cheese Strawberry Pound Cake is going to be your new go-to. This cake is like a sweet, sunny day in dessert form—bright, zesty lemon pairs perfectly with luscious cream cheese, and those juicy strawberries? They add just the right pop of flavor. Whether it’s for a special occasion or just a treat for yourself, this cake is a showstopper. The texture is perfectly dense, yet moist, and every bite is a burst of refreshing sweetness.

Imagine this: the cake is golden, with a tangy cream cheese frosting that melts in your mouth, topped with slices of ripe strawberries. It’s the kind of dessert that makes you feel like you’re having a little taste of spring, even if it’s snowing outside. Trust me, this is the kind of dessert you’ll be making over and over again. It’s easy, it’s delicious, and it’s just the right balance of indulgence and fresh flavors.

Why You’ll Love Lemon Cream Cheese Strawberry Pound Cake

Here’s why this cake is going to win your heart (and your taste buds):

Luscious and Creamy: The cream cheese frosting is everything you want—rich, tangy, and perfectly sweet. It complements the dense, moist pound cake in the most satisfying way.

A Perfect Balance of Flavors: Lemon and strawberry are a match made in heaven. The citrusy zing of the lemon brightens up the sweet cream cheese frosting, while the strawberries add a burst of juicy goodness.

Simple Yet Stunning: With its vibrant strawberry topping and beautiful frosting, this cake looks like a fancy treat, but it’s surprisingly easy to make. It’s the perfect balance of impressive and approachable!

Perfect for Any Occasion: Whether it’s an afternoon tea, a birthday, or just a Sunday treat, this cake is versatile enough to fit any occasion. And it’s sure to impress your friends and family!

Make-Ahead Friendly: You can bake the pound cake in advance and store it for a day or two, making it great for parties or gatherings where you need a dessert that you can prepare ahead of time.

Ingredients

This cake comes together with a handful of ingredients that are simple but create a flavor-packed dessert. Here’s what you’ll need:

Pound Cake

The base of the cake is rich, buttery, and soft with just the right amount of lemony zest. The cream cheese gives it an extra level of moisture and flavor, so every bite is decadent.

Cream Cheese Frosting

The frosting is tangy, creamy, and sweet—just the perfect complement to the cake’s richness. It’s not too sweet, just enough to balance out the cake, and it’s incredibly smooth and spreadable.

Fresh Strawberries

The juicy strawberries not only add a beautiful pop of color, but they bring a fresh sweetness that cuts through the richness of the cake and frosting. Plus, they add that lovely, refreshing fruitiness that makes this cake feel light and airy.

Lemon Zest & Juice

Fresh lemon zest and juice are what give this cake its signature citrusy punch. It’s that perfect hit of tang that makes this cake feel vibrant and fresh.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break down how easy it is to create this delicious cake:

Prepare the Pound Cake

Preheat your oven to 350°F (175°C) and grease a loaf pan (or round cake pan if you prefer) with butter or non-stick spray. Line the bottom with parchment paper for easy removal.

In a large bowl, cream together the softened butter, sugar, and cream cheese until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!

Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Make the Cream Cheese Frosting

While the cake is cooling, make the frosting. In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. You want the frosting to be thick but spreadable, so add a tablespoon of milk if it feels too thick.

Assemble the Cake

Once the pound cake has completely cooled, spread the cream cheese frosting evenly over the top. Arrange the fresh strawberry slices on top of the frosting, either whole or halved, depending on your preference.

Serve, slice, and enjoy the beauty (and deliciousness) of this treat!

Nutrition Facts

Here’s an estimate of the nutrition breakdown for a slice of this creamy, fruity pound cake:

Servings: 12
Calories per serving: 300
Total Fat: 20g

Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 150mg

Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 20g

Protein: 3g

(Note: nutritional information is an estimate and will vary based on specific ingredients used.)

Preparation Time

Prep Time: 15 minutes

Cook Time: 55-60 minutes
Cooling Time: 1 hour
Total Time: 2 hours

How to Serve Lemon Cream Cheese Strawberry Pound Cake

This cake is delicious on its own, but you can also serve it with a few sides to take it to the next level:

Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for extra indulgence.

Fresh Mint: A sprig of fresh mint can add a pop of color and a refreshing herbal note that complements the strawberries.

Fruit Salad: A light, refreshing fruit salad with mixed berries or citrus will balance the richness of the cake.

Iced Tea or Lemonade: Serve with a chilled glass of iced tea or lemonade for the ultimate refreshing pairing.

Additional Tips

Here are some extra tips for making this cake even better:

Room Temperature Ingredients: Be sure your butter, cream cheese, and eggs are at room temperature before mixing. This helps create a smoother batter and a more even bake.

Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined to avoid a tough cake. A few lumps are fine!

Chill the Frosting: If your frosting is too runny, pop it in the fridge for 20-30 minutes to firm up. It’ll be easier to spread when it’s a little firmer.

Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days. It’s great the next day, and it gets even better after the flavors have melded!

Make It Ahead: You can bake the pound cake a day or two in advance. Just make sure it’s completely cooled before wrapping it tightly and storing it in an airtight container.

FAQ Section

Q1: Can I use frozen strawberries for this cake?
A1: Fresh strawberries are best for this recipe, but if you use frozen, make sure to thaw them first and pat them dry to avoid extra moisture.

Q2: Can I make this cake without the cream cheese frosting?
A2: Absolutely! You can dust the cake with powdered sugar for a lighter option, or top it with whipped cream if you prefer.

Q3: How can I make this cake gluten-free?
A3: You can substitute a gluten-free all-purpose flour blend in place of the regular flour. Just be sure the blend you use has xanthan gum or a similar binding agent.

Q4: How can I make this cake dairy-free?
A4: You can substitute dairy-free butter and cream cheese for a dairy-free version of the cake. Just be sure to check the labels for the right consistency and flavor.

Q5: Can I freeze this cake?
A5: Yes, you can freeze the pound cake (without frosting) for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.

Q6: Can I add other fruits besides strawberries?
A6: Yes, feel free to experiment with other fruits like blueberries or raspberries. They’ll add different textures and flavors to the cake!

Q7: How do I know when the cake is done?
A7: Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Q8: Can I make this as cupcakes instead of a full cake?
A8: Yes, you can! Just adjust the baking time to 20-25 minutes for cupcakes, and keep an eye on them until a toothpick comes out clean.

Q9: Can I use bottled lemon juice instead of fresh?
A9: While fresh lemon juice is always best for flavor, bottled lemon juice will work in a pinch if that’s all you have.

Q10: How can I make this cake look even more impressive?
A10: Consider adding a drizzle of lemon glaze over the frosting or sprinkling some extra zest on top for an added pop of citrus flavor and color.

Conclusion

Lemon Cream Cheese Strawberry Pound Cake is everything you want in a dessert—moist, zesty, sweet, and just plain delightful. Whether you’re making it for a special occasion or as a weekend treat, this cake is bound to impress. It’s easy to make, full of flavor, and will leave everyone asking for the recipe. Enjoy every bite!

Lemon Cream Cheese Strawberry Pound Cake