Introduction

Imagine biting into a rich, buttery pound cake infused with the zesty brightness of fresh lemons, the velvety smoothness of cream cheese, and the natural sweetness of ripe strawberries. Sounds divine, doesn’t it? This Lemon Cream Cheese Strawberry Pound Cake is the ultimate treat, perfect for any occasion. Whether you’re hosting a brunch, celebrating a special moment, or simply indulging your sweet tooth, this cake will not disappoint.

In this article, you’ll learn exactly how to make this delightful dessert, with step-by-step instructions, tips for perfection, and answers to frequently asked questions. By the end, you’ll have all the knowledge you need to bake a cake that’s not only mouthwatering but also visually stunning.

How to Make Lemon Cream Cheese Strawberry Pound Cake

Ingredients

To create the perfect Lemon Cream Cheese Strawberry Pound Cake, gather the following ingredients:

Cake Batter

Category	Ingredients
Dry Ingredients	2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt
Wet Ingredients	1 cup unsalted butter (softened), 8 oz cream cheese (softened), 2 cups granulated sugar, 4 large eggs, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp vanilla extract, ½ cup sour cream
Strawberries	1 ½ cups fresh strawberries (diced), 1 tbsp flour (to coat the strawberries)

Lemon Glaze

Ingredients	Quantity
Powdered sugar	1 cup
Lemon juice	2 tbsp
Lemon zest	½ tsp

Step-by-Step Instructions

Step 1 – Preparing the Ingredients

• Bring butter, cream cheese, and eggs to room temperature for easier mixing.
• Wash and dice fresh strawberries into small chunks.
• Toss the diced strawberries in 1 tbsp flour to prevent sinking during baking.
• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan.

Step 2 – Making the Batter

1. In a large bowl, cream together the butter and cream cheese until light and fluffy.
2. Gradually add sugar, beating until fully incorporated.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon juice, lemon zest, and vanilla extract.
5. In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt).
6. Slowly add the dry ingredients to the wet mixture, alternating with sour cream.
7. Gently fold in the floured strawberries.

Step 3 – Baking the Pound Cake

• Pour the batter into the prepared pan, spreading evenly.
• Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.

Step 4 – Preparing the Lemon Glaze

• In a small bowl, whisk together powdered sugar, lemon juice, and zest.
• Drizzle over the cooled cake for a tangy-sweet finish.

Tips for the Best Lemon Cream Cheese Strawberry Pound Cake

• Don’t overmix the batter—this ensures a tender, moist cake.
• Use fresh strawberries instead of frozen for the best texture.
• Cool completely before adding glaze to avoid a runny topping.

Variations & Serving Suggestions

• Berry Mix: Swap out some strawberries for raspberries or blueberries.
• Cream Cheese Frosting: If you love a richer topping, use a cream cheese frosting instead of glaze.
• Pairing: Serve with a scoop of vanilla ice cream or fresh whipped cream.

Frequently Asked Questions (FAQ)

How do I store Lemon Cream Cheese Strawberry Pound Cake?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze this pound cake?

Yes! Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

Can I use frozen strawberries?

You can, but thaw and pat dry to remove excess moisture to prevent a soggy cake.

Why did my pound cake turn out dense?

Overmixing or not properly creaming the butter and sugar could lead to a dense texture.

Conclusion

Now that you know how to create this decadent Lemon Cream Cheese Strawberry Pound Cake, it’s time to roll up your sleeves and bake one yourself! Whether you’re making it for a gathering or just treating yourself, this cake will quickly become a favorite.