Lemon Cream Cheese Strawberry Pound Cake is a delicious, refreshing dessert that combines the richness of cream cheese, the bright citrusy notes of lemon, and the sweetness of fresh strawberries. It’s perfect for spring or summer gatherings or whenever you’re craving a fruity, indulgent treat. Here’s a recipe to try:
Lemon Cream Cheese Strawberry Pound Cake
Ingredients:
For the Pound Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice (fresh)
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain yogurt)
For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tsp lemon juice (optional, for added freshness)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1-2 tbsp milk (to reach desired consistency)
Instructions:
- Prepare the Pound Cake:
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, cream cheese, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Prepare the Strawberry Topping:
- In a bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Stir gently and let them sit for about 15-20 minutes to allow the strawberries to release their juices and become syrupy.
- You can refrigerate this mixture for up to an hour if you want it cold before serving.
- Make the Cream Cheese Glaze:
- In a small bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth.
- Add milk a little at a time until you reach a drizzle-like consistency for the glaze.
- Assemble the Cake:
- Once the pound cake has cooled completely, drizzle the cream cheese glaze over the top of the cake.
- Spoon the macerated strawberries and their juices over the cake, making sure the strawberries are evenly distributed.
- Serve:
- Slice and serve the cake as a delightful dessert. You can also add whipped cream or a dusting of powdered sugar for an extra special touch.
Tips:
- Strawberry Variations: You can substitute the fresh strawberries with other berries like raspberries or blueberries for a different twist.
- Make-Ahead: The cake can be made a day ahead and stored tightly covered at room temperature. The strawberry topping can also be prepared in advance and refrigerated.
- For Extra Moisture: Adding a tablespoon or two of buttermilk to the cake batter will give it a softer, more moist texture.
This Lemon Cream Cheese Strawberry Pound Cake is a perfect combination of tangy, sweet, and creamy flavors that everyone will love. It’s the ideal dessert for any occasion and perfect for enjoying with a cup of tea or coffee.
What do you think? Does this sound like a dessert you’d love to try?
