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Lemon Cream Cheese Strawberry Pound Cake

Lemon Cream Cheese Strawberry Pound Cake
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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

Units Scale

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. 1 cup powdered sugar
  2. 2–3 tbsp lemon juice
  3. 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

Find it online: https://www.cookflash.com/lemon-cream-cheese-strawberry-pound-cake/