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
Scale
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.
