If you’re looking for a dessert that’s bursting with fresh flavors, this Lemon Cream Cheese Strawberry Pound Cake is just the ticket. The tangy zest of lemon, the creamy richness of cream cheese, and the juicy sweetness of fresh strawberries come together in a soft, moist pound cake that’s perfect for any occasion.
In this guide, you’ll learn how to make this delicious cake from scratch, discover tips for the perfect texture, and get answers to common baking questions to ensure your pound cake turns out beautifully every time.
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries (plus extra for garnish)
- Powdered sugar for dusting (optional)
How to Make Lemon Cream Cheese Strawberry Pound Cake
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until light and fluffy.
Step 3: Add Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Step 4: Incorporate Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the diced strawberries with a spatula.
Step 5: Bake the Pound Cake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Serve and Enjoy
- Dust with powdered sugar and garnish with fresh strawberries if desired.
- Slice and serve for a refreshing, zesty treat!
Tips for the Perfect Pound Cake
- Use room temperature ingredients for a smoother batter and better texture.
- Toss strawberries in a little flour before folding them in to prevent sinking.
- Don’t overmix the batter to keep the cake tender and fluffy.
Variations to Try
- Glaze it: Add a simple lemon glaze made from powdered sugar and lemon juice for extra zing.
- Berry mix: Swap strawberries for raspberries, blueberries, or a mix of berries.
- Nutty crunch: Add chopped almonds or walnuts for a bit of texture.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
How do I store this pound cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion:
This Lemon Cream Cheese Strawberry Pound Cake is a delightful fusion of tangy, creamy, and sweet flavors that makes every bite a burst of sunshine. Perfect for brunches, picnics, or as an indulgent dessert, it's sure to become a favorite in your recipe collection. Give it a try and savor the refreshing taste of lemon and strawberries in every slice!
Keywords: Lemon Cream Cheese Strawberry Pound Cake, Summer Pound Cake Recipe, Moist Pound Cake with Strawberries, Easy Lemon Dessert, Fresh Strawberry Cake
Meta Description: Learn how to make a moist, flavorful Lemon Cream Cheese Strawberry Pound Cake with fresh strawberries and zesty lemon. Perfect for summer gatherings and easy to bake!
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