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
Scale
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.
