Dreamy Lemon Cream Cheese Strawberry Pound Cake Recipe

Whipping up a delightful lemon cream cheese strawberry pound cake always sparks joy in my kitchen.

Creamy textures blend with bright citrus notes, creating a dessert that dances between tangy and sweet.

Summer berries add vibrant color and fresh bursts of flavor to this classic treat.

Soft cream cheese ensures a luxurious, moist crumb that melts delicately on your tongue.

Zesty lemon introduces a refreshing twist that cuts through the richness of traditional pound cake.

Seasonal strawberries provide natural sweetness and a beautiful ruby-red accent to each slice.

You’ll want to slice into this decadent cake and savor every single crumbly, fruity bite.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before adding to the batter. Pat them dry with paper towels to prevent excess moisture.

• How do I prevent strawberries from sinking to the bottom of the cake?

Tossing the strawberries with a little flour before folding them into the batter helps prevent sinking. This technique coats the fruit and keeps it suspended in the cake during baking.

• Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it at room temperature, covered. Add the lemon glaze just before serving to keep the cake’s texture perfect.

Lemon Cream Cheese Strawberry Pound Cake

• Burst with Fruity Freshness: Loaded with juicy strawberries and bright lemon zest, this pound cake delivers an explosion of vibrant, tangy-sweet flavors that dance on your taste buds.
• Celebrate Baking Mastery: Perfect for bakers wanting to elevate their skills, this recipe offers a delightful challenge with professional-level results that will impress family and friends.
• Versatile Crowd-Pleaser: Suitable for brunch gatherings, afternoon tea, potlucks, or casual dessert nights, this cake adapts to multiple occasions with its elegant presentation and irresistible taste.
• Decadent Texture Delight: Cream cheese creates an incredibly moist, rich texture that makes every slice luxuriously smooth and utterly indulgent, setting this pound cake apart from ordinary desserts.

Ingredients for Lemon Cream Cheese Pound Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the pound cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy consistency.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter, Cream Cheese: Create a rich, smooth base that gives the pound cake its signature dense and creamy texture.
• Sugar: Adds sweetness and helps to create a tender crumb in the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.

• Lemon Zest, Lemon Juice: Provide a bright, citrusy flavor that complements the richness of the cake.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.
• Strawberries: Fresh fruit that adds moisture, natural sweetness, and a pop of color to the cake.
• Powdered Sugar, Lemon Zest, Lemon Juice: Create a tangy and sweet glaze that adds a finishing touch to the cake.

Step-by-Step Lemon Cream Cheese Cake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 325F (163C). This gentle heat will help your cake bake evenly and develop a beautiful golden crust.

Step 2: Prepare the Baking Vessel

Grab your favorite loaf or bundt pan and give it some love. Grease every nook and cranny, then dust with a light layer of flour to ensure your cake will slide out perfectly.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Mix until everything looks uniform and set aside.

Step 4: Create a Creamy Base

In a large bowl, beat butter and cream cheese until they transform into a silky smooth mixture.

You’ll want this to look like a cloud of deliciousness.

Step 5: Sweeten the Deal

Pour in sugar and beat until the mixture becomes light, fluffy, and looks like it could float away.

Step 6: Introduce the Eggs

Drop eggs into the mixture one at a time. Give each egg a chance to make friends with the batter before adding the next.

Step 7: Add Bright Flavors

• Lemon zest
• Lemon juice
• Vanilla extract

Mix until these zingy ingredients are fully incorporated.

Step 8: Marry Wet and Dry

Slowly add your dry ingredient mixture to the wet ingredients.

Stir gently until just combined – don’t overwork the batter!

Step 9: Fold in Fruity Goodness

Toss strawberry pieces with a bit of flour to prevent sinking.

Carefully fold these ruby gems into the batter.

Step 10: Fill and Smooth

Pour the batter into your prepared pan.

Use a spatula to create a smooth, even surface.

Step 11: Bake to Perfection

Slide the pan into the oven and bake for 60-75 minutes.

Your cake is ready when a toothpick comes out clean.

Step 12: Cool Down

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack and allow it to cool completely.

Step 13: Create Zesty Glaze

Whisk together powdered sugar, lemon juice, and lemon zest until you have a smooth, drizzle-worthy glaze.

Step 14: Finish and Serve

Drizzle the glaze over the cooled cake. Slice and enjoy at room temperature or slightly chilled.

Tips for Moist Pound Cake

• Coat diced strawberries with flour before folding into batter to ensure even distribution and prevent them from settling at the bottom of the cake.
• Zest lemons before juicing to extract maximum citrusy essence, enhancing the cake's bright, tangy profile.
• Beat butter and cream cheese until ultra-smooth for a creamy, tender crumb that melts in your mouth.
• Allow eggs, butter, and cream cheese to reach room temperature for smoother mixing and better cake consistency.
• Wait until cake is completely cooled before drizzling glaze to prevent it from becoming runny and ensure a clean, crisp finish.

Flavor Variations for Strawberry Pound Cake

• Gluten-Free Lemon Berry Cake: Replace wheat flour with almond or gluten-free flour blend, ensuring all other ingredients remain the same for a celiac-friendly version.
• Vegan Berry Citrus Loaf: Substitute eggs with flax eggs, use vegan cream cheese, swap butter for coconut oil, and select plant-based milk to create a dairy-free alternative.
• Blueberry Lime Cream Cheese Cake: Switch strawberries with blueberries, replace lemon juice and zest with lime juice and zest for a tangy tropical flavor profile.
• Low-Sugar Yogurt Berry Cake: Reduce sugar content by using Greek yogurt instead of cream cheese, incorporate monk fruit sweetener, and add extra lemon zest for brightness.

Pairings for Lemon Cream Cheese Cake

Complement the cake’s tangy lemon and sweet strawberry notes with a chilled, light sparkling rosé that enhances the dessert’s fruity and creamy profile.

Brew a fragrant lavender Earl Grey tea to balance the cake’s richness and highlight its citrusy undertones, creating a sophisticated and refreshing pairing.

Top a slice with a scoop of smooth vanilla bean gelato, adding a creamy, cold contrast that elevates the cake’s texture and brings out its subtle flavors.

Prepare a crisp mint iced tea that cuts through the cake’s sweetness and provides a cool, herbal counterpoint to the rich dessert.

Storage Tips for Pound Cake

• Store the cake in an airtight container wrapped in plastic wrap or aluminum foil. Keep in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
• Slice the cake, wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for longer storage.
• Leave the cake covered at room temperature for up to 2 days if you plan to consume it quickly. Ensure it's in a cool, dry place away from direct sunlight.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes to restore moisture and bring out the cake's soft texture.

Lemon Cream Cheese Strawberry Pound Cake Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Delightful Lemon Cream Cheese Strawberry Pound Cake promises a perfect blend of tangy and sweet flavors. Rich, moist layers showcase fresh strawberries and zesty lemon, creating a memorable dessert that invites you to savor each delectable bite.

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Ingredients

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Main Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter
• 1 cup granulated sugar
• 4 large eggs
• 8 ounces (226 grams) cream cheese
• 1 cup fresh strawberries

Flavoring Ingredients:

• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract

Finishing/Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

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Instructions

1. Heat the oven to 325F (163C), preparing a 9×5-inch loaf or bundt pan with grease and flour coating.
2. Combine flour, baking powder, and salt in a medium mixing bowl, setting the dry ingredient mixture aside.
3. Use an electric mixer to blend butter and cream cheese until perfectly smooth and uniform in texture.
4. Gradually incorporate sugar, whipping until the mixture becomes light and airy.
5. Introduce eggs individually, thoroughly mixing after each addition to ensure even distribution.
6. Infuse the batter with lemon zest, fresh lemon juice, and vanilla extract, blending until harmonious.
7. Slowly integrate the prepared dry ingredients into the wet mixture, stirring gently to maintain a delicate consistency.
8. Coat diced strawberries with a light dusting of flour to prevent sinking, then delicately fold into the cake batter.
9. Transfer the batter into the prepared pan, smoothing the surface for even baking.
10. Bake for 60-75 minutes, monitoring until a toothpick emerges clean when inserted into the center.
11. Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
12. Craft a vibrant lemon glaze by whisking powdered sugar with lemon juice and zest until silky smooth.
13. Elegantly drizzle the glaze over the fully cooled cake.
14. Serve at room temperature or slightly chilled for optimal flavor and texture.

Notes

• Prevent Strawberry Sinking: Toss strawberries in flour to ensure even distribution throughout the cake without settling at the bottom.
• Achieve Creamy Texture: Ensure butter and cream cheese are at room temperature for smooth, lump-free mixing.
• Control Moisture: Don’t overmix the batter to maintain a tender, moist pound cake consistency.
• Customize Dietary Needs: Substitute gluten-free flour for a celiac-friendly version or use dairy-free alternatives for lactose-intolerant individuals.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 56 kcal
• Sugar: 14 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg