If you are searching for a dessert that perfectly balances zesty brightness with creamy indulgence, this Lemon Cream Cheese Strawberry Pound Cake Recipe is an absolute must-try. Imagine a moist, tender crumb infused with fresh lemon zest and juice, swirled with luscious cream cheese, and dotted generously with juicy strawberries. Every bite bursts with sunshine and sweetness, making it one of those delightful treats you will want to share with family and friends or savor during a cozy afternoon tea. This pound cake is charmingly simple yet irresistibly flavorful, showcasing how classic ingredients come together to create a spectacular celebration of fresh fruit and rich texture.
Ingredients You’ll Need
This Lemon Cream Cheese Strawberry Pound Cake Recipe relies on straightforward ingredients that pack a punch in taste and texture. Each element plays its role: butter and cream cheese build a silky richness, lemon zest and juice inject refreshing brightness, and fresh strawberries add juicy bursts of natural sweetness and vibrant color.
- Unsalted butter (1½ cups, softened): Provides a tender crumb and rich buttery flavor essential for pound cake.
- Cream cheese (8 oz, softened): Adds delightful creaminess and moisture, elevating the cake’s softness.
- Granulated sugar (2½ cups): Sweetens the cake perfectly while helping create a delicate crumb.
- Large eggs (6): Bind the ingredients and contribute to structure and richness.
- Lemon zest (1 tablespoon): Packs bursts of citrus aroma and sharpness that brighten the overall flavor.
- Fresh lemon juice (2 tablespoons): Enhances the lemon flavor and balances sweetness with a tangy kick.
- Vanilla extract (1 teaspoon): Brings warmth and depth, rounding out the flavors beautifully.
- All-purpose flour (3 cups): Creates the structure and body for the dense yet tender pound cake.
- Salt (½ teaspoon): Balances sweetness and enhances the other flavors.
- Chopped fresh strawberries (1½ cups, lightly floured): Adds juicy pops of sweetness and lovely red color throughout.
- Powdered sugar (optional, for dusting): A light finish that adds an elegant touch and extra sweetness.
How to Make Lemon Cream Cheese Strawberry Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius), then grease and flour a 10-inch bundt or tube pan. This step ensures your cake won’t stick and will release beautifully once baked, helping you achieve those lovely elegant slices.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, use an electric mixer to beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and pale, about 3 to 5 minutes. This creaming process is key to creating a tender texture since it incorporates air into your batter.
Step 3: Add Eggs and Flavorings
Add eggs one at a time to your creamed mixture, beating well after each addition to maintain a smooth consistency. Then, stir in the lemon zest, fresh lemon juice, and vanilla extract. These citrus and vanilla additions beautifully complement the richness while offering an inviting fragrance.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt. Gradually add these dry ingredients into the wet batter, mixing just until combined. Overmixing can make the cake dense, so gentle mixing keeps the crumb light and tender.
Step 5: Fold in Strawberries
Toss the chopped fresh strawberries with a bit of flour to prevent them from sinking to the bottom of the cake. Gently fold the strawberries into the batter, preserving their juicy texture and preventing bleeding colors throughout the cake.
Step 6: Bake Your Cake
Pour the batter into your prepared pan and smooth the top evenly. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. This slower bake at a moderate temperature ensures even cooking and prevents the cake from drying out.
Step 7: Cool and Finish
Let the cake cool in the pan for about 15 minutes after baking; then invert it onto a wire rack to cool completely. For an optional finishing touch, dust the top with powdered sugar or drizzle a lemon glaze to highlight the cake’s citrus notes.
How to Serve Lemon Cream Cheese Strawberry Pound Cake Recipe
Garnishes
Adding a few fresh strawberry slices and a sprinkle of lemon zest right before serving enhances the cake’s vibrant colors and fresh flavors. A light dusting of powdered sugar also adds a delicate sweetness and a touch of elegance that makes this cake feel extra special.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For brunch, consider serving it alongside a fresh fruit salad or even a cup of hot tea or coffee to complement the cake’s citrusy richness.
Creative Ways to Present
Cut the cake into thick slices and layer it with whipped cream, strawberries, and mint leaves to create beautiful individual dessert parfaits. Alternatively, serve small cubes of the cake with skewers of fresh berries as a charming bite-sized dessert option for gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Cream Cheese Strawberry Pound Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. After that, keep it refrigerated to maintain freshness and prevent spoilage.
Freezing
This pound cake freezes beautifully. Wrap slices individually or the whole cake tightly in plastic wrap and then in aluminum foil, placing it in a freezer bag for up to three months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven (about 300°F or 150°C) covered with foil for 10 minutes. This refreshes the cream cheese softness and brings out the lovely lemon aroma.
FAQs
Can I use frozen strawberries in this Lemon Cream Cheese Strawberry Pound Cake Recipe?
Yes, you can use frozen strawberries, but it’s important to thaw and drain them thoroughly to avoid extra moisture, which can affect the cake’s texture. Tossing them lightly in flour before folding into the batter is especially helpful to prevent sinking.
Is there a dairy-free version of this cake?
While this recipe relies on cream cheese and butter for richness, you can experiment with dairy-free cream cheese and vegan butter substitutes. Keep in mind that texture and flavor may vary slightly from the original, but it can still be delicious.
Can I make this recipe smaller or in different pan sizes?
Definitely. Just adjust the baking time accordingly if you use smaller loaf pans or cupcake tins. Keep an eye on the cake and use a toothpick to check for doneness since baking times will vary with pan size.
How long will the cake stay fresh at room temperature?
The cake stays fresh for about two days at room temperature when stored in an airtight container. For longer storage and to maintain texture, refrigeration or freezing is recommended.
What’s the best way to prevent strawberries from sinking?
Toss chopped strawberries with a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake rather than sinking to the bottom during baking.
Final Thoughts
This Lemon Cream Cheese Strawberry Pound Cake Recipe is truly a gem for any occasion. It’s the kind of recipe that everyone will ask for again and again, delighting with each tender, tangy, and fruity bite. Whether you’re celebrating a special moment or simply treating yourself, this cake brings warmth, sunshine, and sweetness to the table like no other. I can’t wait for you to try it and make some joyful memories with every slice!
Print
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
This Lemon Cream Cheese Strawberry Pound Cake is a moist and flavorful dessert combining tangy lemon zest and juice with rich cream cheese and fresh strawberries. Baked to golden perfection in a bundt pan, it’s perfect for summer gatherings or a delightful treat anytime.
Ingredients
For the Cake
- 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)
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat the oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes. This creates a smooth base for a tender cake.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to evenly combine and incorporate air for a light texture.
- Add Flavorings: Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright citrus and aromatic flavors into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute these ingredients before adding them to the wet mixture.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Fold in Strawberries: Gently fold the chopped strawberries, which have been tossed lightly in flour to prevent sinking, into the batter to maintain their shape and distribution.
- Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preventing it from breaking.
- Optional Decoration: Once cooled, dust the cake with powdered sugar for a simple decorative touch before serving.
Notes
- Toss the strawberries in flour before folding into the batter to prevent them from sinking to the bottom during baking.
- You can use frozen strawberries if fresh are unavailable, but be sure to thaw and drain them well to avoid excess moisture in the cake.
- For an added lemony finish, prepare a lemon glaze by mixing 1 cup powdered sugar with 2 to 3 tablespoons lemon juice and drizzle over the cooled cake.
