There’s something magical about the combination of lemon, cream cheese, and strawberries. This Lemon Cream Cheese Strawberry Pound Cake is everything you could ever want in a dessert moist, rich, bursting with fresh flavors, and absolutely irresistible. Whether you’re serving it at a family gathering, enjoying a slice with your afternoon coffee, or sneaking a bite straight from the fridge (no judgment here!), this cake is a total winner. Trust me, once you try it, you’ll find every excuse to make it again and again.
Why You’ll Love This Recipe
Versatile: Whether you want a delightful dessert for a weekend brunch, a tea-time treat, or a showstopper for special occasions, this cake fits the bill perfectly.
Budget-Friendly: Made with simple, everyday ingredients, this cake delivers big flavor without requiring fancy or expensive components.
Quick and Easy: No complicated steps here! If you can mix, pour, and bake, you can make this cake like a pro.
Customizable: Want an extra citrusy punch? Add more lemon zest. Prefer a different berry? Swap strawberries for blueberries or raspberries. The options are endless!
Crowd-Pleasing: The combination of tangy lemon, sweet strawberries, and creamy richness is a hit with kids and adults alike.
Ingredients in Lemon Cream Cheese Strawberry Pound Cake
Butter: Adds richness and ensures a perfectly moist texture.
Cream Cheese: The secret ingredient that makes this cake ultra-soft and slightly tangy.
Sugar: Balances the tartness of the lemon and enhances the strawberries’ natural sweetness.
Eggs: Provide structure and make the cake light yet decadent.
Flour: The foundation of the cake, giving it the perfect crumb.
Baking Powder: Helps the cake rise beautifully.
Salt: Enhances all the flavors and keeps the sweetness in check.
Lemon Zest and Juice: Brings a fresh, citrusy zing that pairs beautifully with the strawberries.
Vanilla Extract: Adds depth and warmth to the flavor profile.
Fresh Strawberries: Bursting with juicy sweetness, they make each bite unforgettable.
Instructions
Preheat Your Oven: Set your oven to the right temperature to ensure even baking. Grease and flour a loaf pan to prevent sticking.
Cream Butter and Sugar: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy. This step is key to achieving a tender texture.
Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Add Flavor: Stir in the lemon zest, lemon juice, and vanilla extract, infusing the batter with bright citrusy goodness.
Fold in Strawberries: Gently fold in the diced strawberries, being careful not to overmix, which could crush the fruit.
Bake to Perfection: Pour the batter into the prepared loaf pan, smoothing the top. Bake until golden brown and a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Slice and enjoy!
Nutrition Facts
Servings: 12 servings
Calories per serving: ~350-400 kcal
Preparation Time
Prep Time: 20-25 minutes
Cook Time: 50-60 minutes
Total Time: ~2-2.5 hours
How to Serve Lemon Cream Cheese Strawberry Pound Cake
With Fresh Berries: Serve with additional strawberries or mixed berries for a naturally sweet topping.
With Whipped Cream: A dollop of whipped cream takes this cake to the next level.
With Ice Cream: Vanilla or lemon ice cream pairs beautifully with the cake’s flavors.
With Lemon Glaze: Drizzle with a simple lemon glaze for extra sweetness and shine.
As a Breakfast Treat: Enjoy a slice with your morning coffee or tea for a sweet start to the day.
Additional Tips
Prep Ahead: You can prepare the batter in advance and store it in the fridge before baking.
Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
FAQ Section
1. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
2. Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free baking mix.
3. Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
4. How do I prevent strawberries from sinking?
Toss them in a bit of flour before folding them into the batter.
5. Can I make this in a bundt pan?
Yes! Adjust baking time accordingly, as it may take longer.
6. What’s the best way to reheat this cake?
Warm slices in the microwave for 10-15 seconds or toast lightly in a pan.
7. Can I add nuts?
Yes! Chopped almonds or pecans add a lovely crunch.
8. How do I make a lemon glaze?
Mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
9. Can I use other fruits?
Definitely! Blueberries, raspberries, or even peaches work well.
10. How do I keep the cake moist?
Store it in an airtight container and avoid overbaking.
Conclusion
This Lemon Cream Cheese Strawberry Pound Cake is a must-try for anyone who loves a good homemade dessert. Moist, buttery, and packed with fresh flavors, it’s the kind of cake that brings people together. Whether you’re making it for a special occasion or just because, you’ll love every bite. Enjoy!
Print
Lemon Cream Cheese Strawberry Pound Cake
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf or bundt cake (approximately 12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful pound cake combines the tanginess of cream cheese with the sweetness of fresh strawberries and a hint of lemon. Perfect for any occasion!
Ingredients
For the Pound Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tbsp all-purpose flour (to toss with strawberries, prevents sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese & Sugar:
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Add the sugar and beat until light and fluffy.
- Add Eggs & Flavoring:
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Strawberries:
- Toss the diced strawberries with 1 tbsp of flour to prevent sinking, then gently fold them into the batter.
- Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze:
- Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Serve:
- Drizzle the glaze over the cooled cake.
- Serve at room temperature or slightly chilled.
Notes
Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 454
- Sugar: 36g
- Sodium: 445mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 137mg