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Lemon Cream Cheese Pound Cake with Strawberry Glaze

A moist and fluffy pound cake infused with zesty lemon and rich cream cheese, topped with a luscious strawberry glaze. Perfect for gatherings or a sweet treat at home.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8 oz cream cheese, softened Make sure it's at room temperature
  • 1 cup unsalted butter, softened Also at room temperature
  • 3 cups granulated sugar
  • 6 large eggs Add one at a time ensuring each is mixed in thoroughly
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
For the Strawberry Glaze
  • 1 cup fresh strawberries, pureed Use ripe strawberries for best flavor
  • 1.5 cups powdered sugar Adjust to taste
  • 1-2 tbsp milk To achieve desired consistency

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
  2. 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.
  3. Add the eggs, one at a time, mixing thoroughly after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the creamy mixture and mix until just combined.
  6. Fold in lemon juice, lemon zest, and vanilla extract.
Baking
  1. 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.
  2. Let the cake cool completely in the pan before turning it out.
Making the Glaze
  1. While the cake cools, combine the pureed strawberries, powdered sugar, and milk until smooth. Adjust the consistency as desired.
Finishing Touch
  1. Drizzle the strawberry glaze over the cooled cake before serving.

Notes

For best results, ensure all ingredients are at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week.