Go Back

Lemon Cream Cheese Pound Cake with Strawberry Glaze

A moist and rich pound cake infused with zesty lemon flavors, topped with a creamy strawberry glaze—a perfect quick dessert for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 1 cup cream cheese, softened For creaminess
  • 1 cup unsalted butter, softened Ensure it is room temperature for better mixing
  • 2 cups sugar Adds sweetness
  • 4 large eggs Adds moisture and structure
  • 3 cups all-purpose flour Base of the cake
  • 1 teaspoon baking powder Provides leavening
  • 1/2 teaspoon salt Enhances flavor
  • Zest of 1 lemon Key flavor ingredient
  • 2 tablespoons lemon juice Adds acidity and flavor
  • 1 teaspoon vanilla extract For added sweetness and aroma
For the Strawberry Glaze
  • 1 cup fresh strawberries, hulled and sliced Fresh for the best flavor
  • 1/2 cup powdered sugar To sweeten the glaze
  • 1 tablespoon lemon juice Enhances strawberry flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.
  3. Gradually add in the sugar, beating until light and airy.
  4. Add the eggs one at a time, mixing until fully combined and scraping down the sides of the bowl.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamy mixture, alternating with the lemon juice and vanilla, then fold in the lemon zest.
Baking
  1. Pour the batter into the prepared bundt pan and spread evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  3. Allow to cool in the pan for around 10 minutes before inverting onto a wire rack to cool completely.
Glazing
  1. Blend the strawberries with powdered sugar and lemon juice until smooth.
  2. Drizzle the strawberry glaze over the cooled cake.

Notes

You can bake the cake a day in advance to enhance flavors. Swap strawberries with blueberries or raspberries for a variation. Enjoy warm or let it chill in the fridge.