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Lemon Cream Cheese Strawberry Pound Cake Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Eggs: Add eggs one at a time, beating well after each addition to create a smooth, emulsified batter.
  5. Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract for a fresh and aromatic flavor profile.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
  7. 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.
  8. 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.
  9. Fill Pan and Smooth: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for even baking.
  10. 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.
  11. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, preventing moisture buildup.
  12. Prepare Glaze: Whisk together powdered sugar, lemon juice, and vanilla extract until smooth for a bright, sweet glaze.
  13. 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.

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Find it online: https://yummykitchenmagic.com/lemon-cream-cheese-strawberry-pound-cake-recipe/