If you’re searching for a cake that feels like sunshine on a plate, then this Lemon Cream Cheese Strawberry Pound Cake Recipe is absolutely what you need. It’s a moist, tender pound cake bursting with fresh strawberries and a refreshing pop of lemon zest, all wrapped up with the luxurious creaminess of cream cheese. Every bite is a harmonious blend of tangy and sweet, with a soft crumb that practically melts in your mouth. Whether you’re hosting a tea party, celebrating a special occasion, or just wanting to treat yourself to something truly special, this cake will steal the show every time.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients, while simple, are key to developing the rich flavor and tender texture that make this cake unforgettable. Each component plays a crucial role, from the cream cheese adding moisture and tang to the fresh strawberries bringing bursts of juicy sweetness and color.
- Unsalted butter (1½ cups, softened): Provides the rich, creamy base that keeps the cake moist and tender.
- Cream cheese (8 oz, softened): Adds a subtle tang and velvety smooth texture.
- Granulated sugar (2½ cups): Sweetens the cake and helps create a light, fluffy crumb.
- Large eggs (6): Bind the ingredients and help the cake rise beautifully.
- Lemon zest (1 tablespoon): Brings fresh, citrusy brightness.
- Fresh lemon juice (2 tablespoons): Enhances the lemon flavor and adds a refreshing tang.
- Vanilla extract (1 teaspoon): Deepens the overall flavor with a warm, aromatic touch.
- All-purpose flour (3 cups): Forms the structure of the cake, balanced perfectly with the moisture.
- Salt (½ teaspoon): Amplifies the sweetness and balances flavors.
- Chopped fresh strawberries (1½ cups, lightly floured): Infuses juicy fruitiness and vibrant red flecks throughout.
- Powdered sugar (optional, for dusting): Adds a pretty, sweet finishing touch.
How to Make Lemon Cream Cheese Strawberry Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C) and greasing and flouring a 10-inch bundt or tube pan. This ensures your cake will release beautifully after baking, preserving its tender edges and intricate shape.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 5 minutes and is the foundation for your cake’s tender texture and rich flavor.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This step helps build an airy batter by emulsifying fats and liquids, which is essential for a moist and evenly risen cake.
Step 4: Mix in Lemon and Vanilla
Blend in the lemon zest, fresh lemon juice, and vanilla extract. This trio gives the cake its signature bright and fragrant profile, balancing the sweetness with zesty freshness.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
Step 6: Fold in the Strawberries
Lightly toss the chopped strawberries in a bit of flour to prevent them from sinking, then gently fold them into the batter. This step ensures that every slice is dotted with delicious bursts of strawberry throughout.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most wonderful aroma by now!
Step 8: Cool and Finish
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. If you like, dust the cooled cake with powdered sugar for a lovely finishing touch that adds a bit of extra sweetness.
How to Serve Lemon Cream Cheese Strawberry Pound Cake Recipe
Garnishes
Simple garnishes elevate this cake beautifully. Fresh strawberry slices on top mirror the flavors inside, while thin lemon curls add a sunny, elegant twist. A sprinkle of powdered sugar or even a drizzle of lemon glaze creates an inviting sparkle.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh berries or a dollop of whipped cream. For a more indulgent experience, serve alongside a scoop of vanilla ice cream or a spoonful of mascarpone cheese to enhance the creamy texture.
Creative Ways to Present
For a fresh twist, cut the pound cake into half-inch slices and layer it with lemon curd and strawberries to create a trifle. Or, toast slices lightly and spread with mascarpone and macerated strawberries for an elegant breakfast or brunch option.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This cake maintains its moistness beautifully, so no need to rush through it—but it’s also delicious the next day!
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving for best results.
Reheating
If you prefer your pound cake slightly warm, simply microwave a slice for 10 to 15 seconds or warm it in a low-temperature oven for a few minutes. This brings back that freshly-baked feel, making every bite heavenly.
FAQs
Can I use frozen strawberries in this Lemon Cream Cheese Strawberry Pound Cake Recipe?
Yes, frozen strawberries work well, but it’s important to thaw and drain them thoroughly to avoid adding excess moisture to the batter, which can affect the cake’s texture.
Can I substitute the cream cheese with sour cream?
Sour cream can add moisture, but cream cheese provides the unique tang and richness that define this recipe. Using sour cream will change the flavor and texture somewhat.
What’s the best pan to use for this pound cake?
A 10-inch bundt or tube pan is ideal because it allows the cake to bake evenly and gives it a beautiful shape that’s perfect for serving.
How do I prevent the strawberries from sinking to the bottom?
Toss the chopped strawberries in a little flour before folding them into the batter. This gives them a light coating that helps them stay suspended throughout the baking process.
Can I add a lemon glaze to the cake?
Absolutely! A simple glaze made from powdered sugar and fresh lemon juice enhances the lemon flavor and adds a glossy finish. Drizzle it over the cooled cake just before serving.
Final Thoughts
Making this Lemon Cream Cheese Strawberry Pound Cake Recipe is like inviting sunshine into your kitchen. It’s a comforting yet elegant dessert that’s surprisingly easy to prepare, full of delightful flavors and textures that everyone will adore. Whether you’re baking for a crowd or treating yourself on a quiet afternoon, this cake promises to become a cherished favorite. Don’t wait to try it and share the love with whoever you care about most!
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Lemon Cream Cheese Strawberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Lemon Cream Cheese Strawberry Pound Cake featuring a rich cream cheese and butter base, fresh strawberries folded into the batter, and bright lemon zest and juice for a refreshing citrus twist. This classic American bundt cake is perfect for summer gatherings and dessert tables, finished with an optional dusting of powdered sugar or a tangy lemon glaze.
Ingredients
Main Ingredients
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ cups chopped fresh strawberries (lightly floured)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes using an electric mixer.
- Add Eggs: Add the six large eggs one at a time to the creamed mixture, beating well after each addition to incorporate thoroughly and maintain the batter’s texture.
- Add Lemon and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract until fully combined, infusing the batter with bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt and prevent lumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter and ensure a tender crumb.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries that have been lightly coated in flour. The flour coating helps prevent the strawberries from sinking to the bottom during baking.
- Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 70 to 80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking, then carefully invert it onto a wire rack to cool completely.
- Optional Finish: Dust the cooled cake with powdered sugar or prepare a lemon glaze by mixing 1 cup powdered sugar with 2 to 3 tablespoons of lemon juice and drizzle over the cake for added sweetness and tang.
Notes
- Tossing the strawberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- You can use frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture.
- For an added touch, prepare a lemon glaze by mixing powdered sugar with lemon juice and drizzle over the cooled cake.
