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
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 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