Description
This Lemon Cream Cheese Strawberry Pound Cake is a delightful dessert that combines the rich, creamy texture of cream cheese with the fresh flavor of strawberries and a zesty lemon twist. Perfect for any celebration or a sweet treat any day!
Ingredients
Scale
For the Cake:
- 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)
For the 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.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the Cake Batter: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and continue to beat until light and airy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Add the Strawberries: Gently fold in the diced strawberries (or strawberry puree) until evenly distributed in the batter.
- 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 comes out clean. If using a bundt pan, it may take closer to 60 minutes.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk (if needed for thinning). Drizzle the glaze over the cooled cake.
- Serve: Slice the cake and enjoy!
Notes
- For extra strawberry flavor, you can add more diced strawberries to the batter or use a strawberry glaze instead of the lemon glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- You can also top the cake with whipped cream or additional fresh strawberries for garnish.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg