This Lemon Cream Cheese Strawberry Pound Cake is a show-stopping dessert with a moist, buttery texture and vibrant flavors. The tang of lemon, the richness of cream cheese, and the sweetness of strawberries combine to create a cake that’s perfect for any occasion—whether it’s a summer gathering, holiday celebration, or an indulgent treat for yourself.

Ingredients

For the Pound Cake:

• 2 ½ cups all-purpose flour: Provides structure and the foundation for the cake.
• 1 tsp baking powder: Helps the cake rise slightly, giving it a light texture.
• ½ tsp salt: Balances the sweetness and enhances the flavors.
• 1 cup unsalted butter, softened: Adds richness and a tender crumb.
• 8 oz cream cheese, softened: Brings a creamy texture and tangy flavor to the cake.
• 2 ½ cups granulated sugar: Sweetens the cake and contributes to its moistness.
• 4 large eggs: Adds structure, moisture, and richness to the batter.
• 1 tbsp fresh lemon zest: Provides bright, citrusy flavor.
• 2 tbsp fresh lemon juice: Enhances the lemon flavor and balances the sweetness.
• 1 tsp vanilla extract: Rounds out the flavors.
• 1 cup diced fresh strawberries: Adds bursts of sweetness and a touch of color.

For the Lemon Glaze (Optional):

• 1 cup powdered sugar: For a smooth and sweet glaze.
• 2 tbsp fresh lemon juice: Creates the perfect tangy consistency.
• 1 tsp lemon zest: For an extra burst of citrus flavor.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 325°F (165°C).
• Grease and flour a 10-inch bundt pan or loaf pans to prevent sticking.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter, Cream Cheese, and Sugar

• In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer until smooth and creamy (about 2–3 minutes).
• Gradually add the granulated sugar and beat on medium speed until light and fluffy (about 3–4 minutes).

4. Add the Wet Ingredients

• Add the eggs one at a time, mixing well after each addition.
• Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Do not overmix.
• Gently fold in the diced strawberries, being careful not to crush them.

6. Pour and Bake

• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.

7. Prepare the Lemon Glaze (Optional)

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
• Drizzle the glaze over the cooled cake for an extra layer of flavor and sweetness.

Serving Suggestions

• Serve slices of the cake as-is or with a dollop of whipped cream.
• Garnish with fresh strawberries and lemon slices for a beautiful presentation.
• Pair with a cup of tea, coffee, or a refreshing lemonade for the perfect treat.

Storage and Freezing Tips

• Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Cake

• Moist and Flavorful: The cream cheese and butter create a rich, tender texture, while the lemon and strawberries add brightness and sweetness.
• Beautiful Presentation: The combination of the golden crust, pink strawberry specks, and tangy glaze makes this cake a showstopper.
• Versatile: Perfect for brunch, dessert, or an afternoon snack.

This Lemon Cream Cheese Strawberry Pound Cake is a delectable combination of flavors and textures that will have everyone asking for seconds!