Imagine sinking your fork into a dreamy, buttery cake that’s bursting with fresh strawberries, laced with zesty lemon, and made impossibly tender thanks to a swirl of cream cheese. That’s what the Lemon Cream Cheese Strawberry Pound Cake is all about—a lush, fragrant dessert that feels like a sunlit picnic in every bite. Whether you’re baking for a cheerful gathering, a spring brunch, or simply craving something sweetly nostalgic, this cake brings together the very best flavors of the season in one sliceable masterpiece.

Lemon Cream Cheese Strawberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake keeps things simple, using pantry staples that shine when brought together. Each ingredient adds something special, making this Lemon Cream Cheese Strawberry Pound Cake rich, tangy, juicy, and golden—absolutely irresistible.

Unsalted butter (1½ cups, softened): Gives the cake its classic tender crumb and deeply buttery flavor.
Cream cheese (8 oz, softened): The game-changer for moistness and a subtle tang, balancing all the sweetness.
Granulated sugar (2½ cups): Caramelizes as the cake bakes, delivering sweetness and a beautiful golden crust.
Large eggs (6): Provide structure and richness, turning the batter into a flawlessly smooth cake.
Lemon zest (1 tablespoon): Packs in brightness and aromatic lemon oils—never skip it!
Fresh lemon juice (2 tablespoons): Adds sharp, refreshing citrus flavor for a real zing.
Vanilla extract (1 teaspoon): Rounds out the flavor, adding a warm, inviting aroma.
All-purpose flour (3 cups): The backbone of the cake, offering structure while keeping the crumb delicate.
Salt (½ teaspoon): Just enough to wake up all the flavors and add dimension.
Chopped fresh strawberries (1½ cups, lightly floured): Juicy bursts of strawberry in every bite, and the flour helps keep them evenly suspended in the cake.
Powdered sugar for dusting (optional): Adds a sweet finishing touch and a hint of elegance to your serving platter.

How to Make Lemon Cream Cheese Strawberry Pound Cake

Step 1: Prepare the Pan and Oven

Begin by heating your oven to 325°F (160°C), and take a moment to thoroughly grease and flour a 10-inch bundt or tube pan. This step is key to ensuring your beautiful Lemon Cream Cheese Strawberry Pound Cake comes out cleanly with all its lovely details intact.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened unsalted butter, cream cheese, and granulated sugar. Beat them together for about 3 to 5 minutes, working in plenty of air until the mixture is light and fluffy—this is what gives the pound cake that pillowy texture everyone loves.

Step 3: Add Eggs and Flavorings

Add the eggs, one at a time, mixing and scraping down the bowl after each addition. This ensures a perfectly cohesive batter. Once those are in, stir in the lemon zest, fresh lemon juice, and vanilla extract. These will infuse the batter with the bright, sunshiny notes that make this cake stand apart.

Step 4: Mix Together the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. This not only distributes the salt evenly but also ensures there are no lumps in your dry mixture. It keeps the Lemon Cream Cheese Strawberry Pound Cake batter smooth and consistent.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to your wet mixture, blending just until combined. Overmixing here can make the cake dense, so stop as soon as you see the last streaks of flour disappear. The batter will be thick, but that’s exactly what you want for a rich pound cake.

Step 6: Fold in the Strawberries

Gently toss the chopped fresh strawberries with a little flour before folding them into the batter. This trick helps keep the berries from all sinking to the bottom of the pan, so you’ll get beautiful swirls of strawberry from top to base with every slice.

Step 7: Bake the Cake

Spoon the batter into your prepared pan, smoothing out the top. Slide it into the oven and bake for 70 to 80 minutes, or until a toothpick inserted into the thickest part comes out clean. The kitchen will smell absolutely heavenly by the time your Lemon Cream Cheese Strawberry Pound Cake is ready.

Step 8: Cool and Finish

Let the cake cool in its pan for about 15 minutes—this helps prevent sticking. Next, gently invert it onto a wire rack to cool completely. Once cooled, give it a dusting of powdered sugar for a snow-kissed look. If you’re feeling fancy, try a drizzle of lemon glaze for added sparkle.

How to Serve Lemon Cream Cheese Strawberry Pound Cake

Garnishes

For a picture-perfect finish, dust your cake with powdered sugar or drizzle it with a tart lemon glaze. Fresh strawberry slices or delicate twists of lemon zest on top will make your Lemon Cream Cheese Strawberry Pound Cake as stunning to behold as it is to eat.

Side Dishes

This cake is divine all on its own, but it pairs beautifully with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. Some like to serve it with a bowl of macerated strawberries for an extra burst of fruitiness and freshness.

Creative Ways to Present

Slice and serve the cake on a gleaming white platter for an elegant table centerpiece, or portion it into smaller tea cakes for a brunch spread. Take it up a notch by layering slices with fresh berries and whipped cream to create a dazzling trifle—your guests will be wowed by the colorful presentation and the complex flavors of your Lemon Cream Cheese Strawberry Pound Cake.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The moisture from the cream cheese and strawberries keeps the cake delightfully soft, so it stays fresh longer than many other cakes.

Freezing

If you want to savor your Lemon Cream Cheese Strawberry Pound Cake over time, you can freeze it, either whole or in slices. Wrap it well in plastic wrap, then place it in a freezer-safe bag. It will keep its flavors beautifully for up to three months—simply thaw overnight on the counter when you’re ready to serve again.

Reheating

Although this cake is lovely at room temperature, you can gently warm individual slices in the microwave for 10–15 seconds. This restores a little softness and brings the fruity aromas right back to the surface. For a more luxurious feel, toast slices lightly and serve with a scoop of ice cream.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can substitute frozen strawberries for fresh, but be sure to thaw and drain them thoroughly to prevent excess moisture, which could affect the texture of your Lemon Cream Cheese Strawberry Pound Cake.

Why do I need to toss the strawberries in flour before adding?

Tossing strawberries with flour helps keep them evenly distributed throughout the cake, preventing them from sinking to the bottom during baking and giving every slice those wonderful pockets of fruit.

Can I make this cake gluten-free?

Absolutely—just replace the all-purpose flour with a good quality 1:1 gluten-free baking blend. The flavor and texture of your Lemon Cream Cheese Strawberry Pound Cake should remain nearly identical!

Do I need to use a bundt or tube pan?

While a bundt or tube pan ensures a dramatic presentation, you can also use two loaf pans instead. Simply adjust the baking time and keep an eye on doneness with a toothpick test.

Is it possible to make a lemon glaze for extra zing?

Definitely! For a tangy finish, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake. The zesty glaze complements the flavors beautifully and adds festive shine to your Lemon Cream Cheese Strawberry Pound Cake.

Final Thoughts

If you’re searching for a cake that’s bright, tender, and bursting with the happiest flavors of spring and summer, you really can’t go wrong with Lemon Cream Cheese Strawberry Pound Cake. Treat yourself and your loved ones to a slice—your kitchen (and your taste buds) will thank you!

Lemon Cream Cheese Strawberry Pound Cake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon, sweet strawberries, and rich cream cheese in this moist and flavorful Lemon Cream Cheese Strawberry Pound Cake. Perfect for any occasion, this cake is a true crowd-pleaser!

Ingredients

Scale

Cake:

1½ cups unsalted butter, softened
8 oz cream cheese, softened
2½ cups granulated sugar
6 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1½ cups chopped fresh strawberries (lightly floured)
powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan.
Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 3–5 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Strawberries: Gently fold in the chopped strawberries that have been tossed in a bit of flour to prevent sinking.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Tossing the strawberries in flour helps prevent them from sinking.
You can use frozen strawberries, but be sure to thaw and drain them well.
For a lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American