Lemon Cream Cheese Pound Cake with Strawberry Glaze: A Sweet Escape
Ah, the joys of baking! If you’ve ever found yourself wandering through the kitchen, dreaming of a dessert that combines bright flavors with a touch of indulgence, look no further than this Lemon Cream Cheese Pound Cake with Strawberry Glaze. Perfect for those busy afternoons or an elegant evening, this cake is the quick and delicious solution to your sweet cravings.
Why You’ll Love This Lemon Cream Cheese Pound Cake
Imagine this: a moist, fluffy pound cake infused with zesty lemon and rich cream cheese, all topped with a luscious strawberry glaze. It’s like a little slice of sunshine on your plate! Whether you’re entertaining a crowd or just want to treat yourself (because you deserve it!), this cake will have everyone asking for seconds—or even thirds!
So, grab your apron, gather your ingredients, and let’s get started on this delightful journey. Spoiler alert: it’s easier than you think!
Ingredients You’ll Need
Before diving into the directions, let’s make sure you have everything you need. Here’s what you’ll be mixing together to create this masterpiece:
For the Cake:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Strawberry Glaze:
- 1 cup fresh strawberries, pureed
- 1.5 cups powdered sugar
- 1-2 tablespoons milk (to achieve desired consistency)
- Squeeze of fresh lemon juice (optional, for extra zing)
Steps to Sweet Success
Now that we have all our ingredients laid out, let’s bake this beauty!
1. Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan—just think of it as giving your cake a comfy place to rise and shine.
2. Cream It Up
In a large bowl, beat the softened cream cheese and butter together until silky smooth. Gradually add in the granulated sugar—this is where we’re starting to whip up some magic. Mix until it’s light and fluffy; this should take about 3-5 minutes.
3. Egg-cellent Addition
Now, one by one, crack those eggs into the mixture, ensuring each one is thoroughly mixed in before adding the next. Don’t rush; think of it as a little moment of zen.
4. Dry Ingredients Unite
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the creamy goodness. Mix until just combined; we want to keep some fluffiness in our cake!
5. Flavor Explosion
Fold in the lemon juice, zest, and vanilla extract. Your kitchen is about to smell like a lemon grove on a sunny day.
6. Bake It Up
Pour the batter into your prepared pan, and pop it in the oven. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Trust me, the anticipation will be worth it!
7. Glaze It Over
While the cake cools, let’s whip up that strawberry glaze. In a small bowl, combine the pureed strawberries, powdered sugar, and milk until smooth. Feel free to adjust the consistency; thickness is great, but we all need a little wiggle room in life, right?
8. Final Touch
Once the cake has cooled completely, drizzle the delicious strawberry glaze over the top. The vibrant pink will not only amp up the flavor but also make for an Instagram-worthy moment!
Baking Tips for a Great Lemon Cream Cheese Pound Cake
- Room Temperature is Key: Ensure your cream cheese and butter are at room temperature for a smoother mix.
- Don’t Rush the Cooling: Let your cake cool completely in the pan before turning it out. Trust me; the patience will pay off!
- Fresh Strawberries Make a Difference: Using ripe, fresh strawberries for the glaze enhances the flavor, making every bite heavenly.
A Slice of Family Tradition
This Lemon Cream Cheese Pound Cake is perfect for family gatherings or cozy weekend brunches. I remember baking this with my sister Patricia, joking that the more lemon zest we added, the happier our taste buds would be. Spoiler alert: we were right! Each bite brings back those delightful memories, making it a recipe that transcends just baking—it’s about sharing love, laughter, and a little slice of happiness.
FAQs
Can I substitute the cream cheese?
Yes! If you’re looking for a lighter option, you could use Greek yogurt. Just keep in mind the flavors may differ slightly.
How can I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge for about a week!
What else can I add to the cake?
Feel free to mix it up! Chopped nuts or a sprinkle of poppy seeds would also add a delightful twist.
If you’re ready to bring a taste of sunshine into your kitchen, give this Lemon Cream Cheese Pound Cake with Strawberry Glaze a try. It’s as easy as pie—uh, I mean cake! Don’t forget to savor the moments, share with loved ones, and most importantly, enjoy every delightful bite. Happy baking!
Meta Description: Lemon Cream Cheese Pound Cake is the perfect recipe for your busy days. Quick, easy, and delicious—try this sweet escape today!
Lemon Cream Cheese Pound Cake with Strawberry Glaze
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add in the granulated sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing thoroughly after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamy mixture and mix until just combined.
- Fold in lemon juice, lemon zest, and vanilla extract.
- Pour the batter into the prepared pan and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before turning it out.
- While the cake cools, combine the pureed strawberries, powdered sugar, and milk until smooth. Adjust the consistency as desired.
- Drizzle the strawberry glaze over the cooled cake before serving.