Discover the perfect balance of zesty lemon and luscious strawberries with this delightful Lemon Cream Cheese Strawberry Pound Cake Recipe. This cake is a true celebration of flavors and textures—the creamy richness of the cream cheese blends beautifully with the fresh, juicy strawberries, all enhanced by bright lemon notes. Whether you’re looking for a show-stopping dessert for a special occasion or a sweet indulgence for a cozy afternoon, this pound cake will instantly become your new favorite.
Ingredients You’ll Need
These simple and essential ingredients come together to create the moist, flavorful, and textured magic of this Lemon Cream Cheese Strawberry Pound Cake Recipe. Each plays a key role, from the creamy butter and cream cheese that bring moisture and depth, to the fresh strawberries adding bursts of juiciness and vibrant color.
- Unsalted butter (1 ½ cups, softened): Adds richness and tenderness to the cake’s crumb.
- Cream cheese (1 8 oz package, softened): Imparts a smooth, tangy creaminess that sets this pound cake apart from the rest.
- Granulated sugar (2 ½ cups): Sweetens perfectly while helping build a light texture.
- Large eggs (6): Provide structure and help bind the ingredients for a moist yet sturdy cake.
- All-purpose flour (3 cups): The foundation of the cake, keeping everything together with perfect density.
- Baking powder (½ teaspoon): Gives a gentle lift without making the cake too airy.
- Salt (½ teaspoon): Balances sweetness and enhances all flavors.
- Lemon zest (1 tablespoon): Brings fragrant citrus brightness that sings in every bite.
- Lemon juice (2 tablespoons): Adds tang and moisture to complement the cream cheese and strawberries.
- Vanilla extract (1 teaspoon): Deepens the flavor profile with its warm, cozy notes.
- Fresh strawberries (1 ½ cups, chopped and lightly tossed in 1 tablespoon flour): The star ingredient delivering juicy pops of sweetness.
- Powdered sugar (1 cup, for glaze): Creates a smooth, sweet lemony glaze that finishes the cake beautifully.
How to Make Lemon Cream Cheese Strawberry Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325 degrees Fahrenheit and greasing and flouring a 10-inch bundt pan thoroughly. This step ensures the cake releases easily after baking and that it bakes evenly, setting the stage for a picture-perfect presentation.
Step 2: Cream Butter and Cream Cheese Together
In a large mixing bowl, beat the softened butter and cream cheese together until you get a luxurious, smooth, and creamy mixture. This creamy combo is the heart and soul of the cake’s rich texture, so take your time to get it just right.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar to the mixture. Beat until the batter looks light and fluffy—about 3 to 5 minutes. Then, add the eggs one at a time, making sure to beat well after each addition. This method ensures a tender crumb and fabulous rise.
Step 4: Mix in Lemon and Vanilla
Beat in the lemon zest, lemon juice, and vanilla extract next. These ingredients bring wonderful brightness and complexity, perfectly balancing the richness of the cream cheese and butter.
Step 5: Combine Dry Ingredients and Fold in Strawberries
In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add these dry ingredients to the wet mixture, mixing just until they combine—overmixing will toughen the cake. Gently fold in the chopped strawberries that have been tossed in a bit of flour; this simple trick helps keep them suspended evenly in the batter instead of sinking to the bottom.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
Step 7: Prepare and Drizzle the Glaze
Whisk together the powdered sugar, lemon juice, and vanilla extract until you get a smooth glaze. Drizzle this over the cooled cake to add a final touch of tangy sweetness that ties all the flavors together beautifully.
How to Serve Lemon Cream Cheese Strawberry Pound Cake Recipe
Garnishes
To elevate your Lemon Cream Cheese Strawberry Pound Cake Recipe even further, consider topping it with fresh strawberry slices, a sprinkling of lemon zest, or even a few edible flowers. These simple touches add an elegant pop of color and freshness that makes every bite feel festive.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an indulgent treat. A cup of hot tea or a crisp glass of chilled white wine also complements the citrusy, creamy flavors perfectly.
Creative Ways to Present
Slice your pound cake and serve it layered with fresh strawberries and a smear of lemon curd for a light, impressive dessert. Or lay slices beside a fresh fruit salad for a colorful brunch spread. The versatility of this cake makes it a stunning crowd-pleaser for any occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cream Cheese Strawberry Pound Cake Recipe tightly wrapped in plastic wrap or in an airtight container. Keep it refrigerated, where it will stay fresh and moist for up to five days.
Freezing
If you want to enjoy this cake later, you can freeze it easily. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer bag. It will keep well for up to three months. Thaw overnight in the fridge before serving.
Reheating
Reheat slices gently in the microwave for about 15 to 20 seconds or warm them briefly in a low oven. This brings back that freshly baked feel and softens the cake without drying it out.
FAQs
Can I use frozen strawberries for this Lemon Cream Cheese Strawberry Pound Cake Recipe?
While fresh strawberries are ideal for the best texture and flavor, you can use frozen strawberries if necessary. Just thaw them completely and pat them dry to avoid adding excess moisture to the batter.
Is cream cheese essential in this recipe?
Yes, cream cheese is a key ingredient that gives this pound cake its signature moisture and slight tanginess, differentiating it from your standard pound cake.
How do I prevent the strawberries from sinking to the bottom?
Tossing the strawberries in a tablespoon of flour before folding them into the batter helps keep them suspended evenly throughout the cake during baking.
Can I substitute the lemon juice with lime juice?
You can substitute lime juice for lemon juice to give the cake a different citrus twist, but keep in mind the flavor will be distinctly lime instead of lemon.
What’s the best way to slice this pound cake?
Use a serrated knife and cut with a gentle sawing motion for clean slices without squishing the crumb, ensuring every piece looks as beautiful as it tastes.
Final Thoughts
This Lemon Cream Cheese Strawberry Pound Cake Recipe is a must-try for anyone who loves bright, fresh flavors combined with rich, creamy textures. It’s a perfect way to brighten your dessert table or surprise your loved ones with a homemade treat full of sunshine and sweetness. I can’t wait for you to bake it, share it, and make it one of your new comfort favorites!
Print
Lemon Cream Cheese Strawberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cream Cheese Strawberry Pound Cake is a moist, rich dessert perfect for any occasion. Combining the tangy brightness of lemon zest and juice with the creamy texture of cream cheese and the sweet freshness of strawberries, this bundt cake offers a delightful balance of flavors. Finished with a smooth lemon glaze, it’s an ideal summer treat that’s both visually appealing and delicious.
Ingredients
Cake Ingredients
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups chopped fresh strawberries (lightly tossed in 1 tablespoon flour)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to prevent sticking and ensure the cake releases easily.
- Mix Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. This step creates the rich base of your pound cake.
- Add Sugar: Gradually add the granulated sugar while beating until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process incorporates air, giving the cake a tender crumb.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to create a smooth, emulsified batter.
- Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract for a fresh and aromatic flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can toughen the cake.
- Fold in Strawberries: Gently fold in the chopped strawberries that have been tossed in flour; this prevents them from sinking to the bottom during baking.
- Fill Pan and Smooth: 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 or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, preventing moisture buildup.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, and vanilla extract until smooth for a bright, sweet glaze.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake before serving to add extra flavor and visual appeal.
Notes
- Tossing the strawberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- For a stronger lemon flavor, add more lemon zest or use lemon extract.
- The cake stores well in the refrigerator for up to 5 days; keep it covered to maintain freshness.
