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
Scale
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!