Introduction in Alex Guarnaschelli’s Writing Style:
Kitchies! Let’s talk about pound cake perfection—but not just any pound cake. Imagine a buttery, rich pound cake infused with fresh lemon zest, a hint of tangy cream cheese, and pockets of sweet, juicy strawberries baked right into the batter. Moist, velvety, and bursting with flavor, this cake is everything you want in a homemade dessert.
There’s something special about the way lemon and strawberries come together. The brightness of citrus cuts through the decadent richness of the cream cheese, while the fresh berries add little bursts of natural sweetness in every bite. Topped with a simple lemon glaze, it’s the kind of cake that feels fancy—but is surprisingly easy to make.
This Lemon Cream Cheese Strawberry Pound Cake is perfect for brunch, afternoon tea, or a late-night indulgence. Whether you’re making it for a special occasion or just because you’re craving something sweet, one thing is certain—this cake will disappear fast!
Resume of the Recipe in Todd Wilbur’s Writing Style:
If you’re a fan of buttery, rich pound cakes, this recipe takes things to the next level. With the tangy kick of cream cheese, the bright zest of fresh lemons, and juicy, sweet strawberries folded right into the batter, every slice is a burst of flavor.
This cake is moist, soft, and perfectly balanced—not too sweet, not too heavy, just pure deliciousness. A light lemon glaze drizzled over the top adds the perfect finishing touch. Whether you’re serving it for dessert, brunch, or with your morning coffee, this Lemon Cream Cheese Strawberry Pound Cake is a must-try!
Exciting Story:
One summer afternoon, my husband walked into the kitchen, sniffed the air, and immediately said, “Something smells amazing. What are you baking?” The truth? I had a craving for something fresh, sweet, and citrusy, and this Lemon Cream Cheese Strawberry Pound Cake was the result.
When I sliced into it, the golden crust gave way to the softest, most fragrant cake, studded with bursts of juicy strawberries. One bite, and my little family was hooked. Now, it’s a staple in our house, especially when we want a dessert that’s both light and indulgent at the same time.
Why This Lemon Cream Cheese Strawberry Pound Cake is a Must-Try
Selling Points:
✔ Rich, buttery pound cake with a tangy cream cheese twist
✔ Bursting with fresh strawberries in every bite
✔ Bright lemon flavor that keeps it light and fresh
✔ Perfectly moist, tender texture that melts in your mouth
✔ Topped with a simple lemon glaze for extra sweetness
Cuisine: American, Dessert
Tips for the Perfect Pound Cake
- Use room temperature ingredients for a smooth batter.
- Don’t overmix once you add the flour—this keeps the cake tender.
- Toss strawberries in flour to prevent them from sinking to the bottom.
- For extra moisture, add ½ cup sour cream to the batter.
- Bake at a lower temperature (325°F) to ensure an even, moist crumb.
Substitutions and Variations:
- No fresh strawberries? Swap for blueberries, raspberries, or even chopped peaches.
- Make it more citrusy! Add a bit of orange zest for a twist.
- Want a crunch? Add ½ cup chopped nuts like pecans or almonds.
- Dairy-free option: Use vegan butter and dairy-free cream cheese.
- Gluten-free version: Use a 1:1 gluten-free flour blend.
Make a Healthier Version:
- Reduce sugar to 1 ½ cups for a less sweet version.
- Use Greek yogurt instead of cream cheese for fewer calories.
- Swap butter for half coconut oil for a lighter texture.
- Use whole wheat pastry flour for added fiber.
Closing in Todd Wilbur’s Style:
And there you have it! A bright, fresh, and totally irresistible pound cake with the perfect mix of lemon, strawberries, and cream cheese. The buttery crumb, the sweet-tart glaze, the burst of fruit in every bite—this is the kind of dessert you’ll be making again and again.
Try it, love it, and let us know how it turns out. And hey—don’t forget to check out our other dessert recipes!
Relevant Categories:
- Desserts
- Cakes & Bakes
- Spring & Summer Recipes
- Brunch Favorites
Tags:
- Lemon Strawberry Pound Cake
- Cream Cheese Cake
- Moist & Buttery Cakes
- Easy Homemade Pound Cake
Frequently Asked Questions:
- Can I use frozen strawberries?
Yes! Just thaw, pat dry, and toss in flour before adding. - How do I store this cake?
Store at room temp for 2 days or in the fridge for up to 5 days. - Can I freeze it?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months. - What’s the best way to reheat a slice?
Pop it in the microwave for 10-15 seconds to warm it up slightly.
Lemon Cream Cheese Strawberry Pound Cake
Description
Let’s talk about pound cake perfection—but not just any pound cake. Imagine a buttery, rich pound cake infused with fresh lemon zest, a hint of tangy cream cheese, and pockets of sweet, juicy strawberries baked right into the batter.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, diced
- 2 tablespoons flour (to coat strawberries, prevents sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
Step 1: Prep the Ingredients
- Preheat your oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan (or use a Bundt pan for a beautiful shape).
- Toss the diced strawberries with 2 tablespoons of flour to keep them from sinking.
Step 2: Make the Batter
- In a large bowl, beat the butter and cream cheese together until smooth and fluffy.
- Gradually add sugar and beat for 2-3 minutes until light and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla, lemon zest, and lemon juice.
Step 3: Fold in Dry Ingredients & Strawberries
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the strawberries.
Step 4: Bake
- Pour the batter into the prepared pan, smoothing 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, then transfer to a wire rack to cool completely.
Step 5: Make the Glaze & Serve
- Whisk together powdered sugar, lemon juice, and vanilla until smooth.
- Drizzle over the cooled cake, slice, and enjoy!
