# Lemon Cream Cheese Pound Cake with Strawberry Glaze: The Perfect Sweet Treat for Busy Days
Is there anything better than the sweet, citrusy aroma of a freshly baked Lemon Cream Cheese Pound Cake with Strawberry Glaze wafting through your kitchen? This delightful recipe is not only a game-changer for those busy weeknights but also an elegant dessert to impress your guests at the next gathering. Trust me, once you whip this up, everyone will be asking for seconds—and possibly thirds!
## Why You'll Love This Lemon Cream Cheese Pound Cake with Strawberry Glaze
Let’s face it: life can get a little crazy, right? Whether you’re juggling work commitments, family responsibilities, or plotting your next Netflix binge, baked treats often get pushed down the to-do list. But with this Lemon Cream Cheese Pound Cake recipe, you can reclaim your time and satisfy your sweet tooth.
This cake is moist, rich, and packed with zesty flavor, while the strawberry glaze adds a delightful finish that transforms a simple slice into an experience. Plus, it’s an easy recipe you can tackle even if your oven is more mysterious than your kids’ math homework!
## Ingredients to Gather
Before we dive into creating our masterpiece, let’s make sure we have everything we need:
### For the Cake:
- **2 cups** all-purpose flour
- **1/2 teaspoon** baking powder
- **1/4 teaspoon** baking soda
- **1/2 teaspoon** salt
- **1/2 cup** unsalted butter, softened
- **8 oz.** cream cheese, softened
- **1 3/4 cups** granulated sugar
- **3 large** eggs
- **1 tablespoon** lemon zest (freshly grated, because we want all that citrus goodness!)
- **1/4 cup** fresh lemon juice
- **1 teaspoon** vanilla extract
### For the Strawberry Glaze:
- **1 cup** fresh strawberries, hulled and pureed
- **1 cup** powdered sugar
## Steps to Sweet Perfection
### Bake the Cake:
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. If you're feeling fancy, line it with parchment paper for easier removal. You're welcome!
2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside; it’s the dry foundation for your cake.
3. **Cream Butter and Cheese**: In a large bowl, using an electric mixer, beat the softened butter and cream cheese until it’s smooth and creamy. If you're feeling strong, you can try doing this by hand—#BicepGoals.
4. **Add Sugar and Eggs**: Gradually add in the granulated sugar and mix until fluffy. Then, beat in the eggs, one at a time, ensuring each is fully combined before adding the next.
5. **Incorporate Flavor**: Add lemon zest, lemon juice, and vanilla extract. This is where the magic happens! Mix until all combined.
6. **Combine**: Gradually add the dry ingredients to the wet mixture, mixing just until smooth. Overmixing can lead to your cake being denser than your favorite quilt—let’s avoid that!
7. **Bake**: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Avoid peeking too often; we want that heat to stay in!
8. **Cool**: Once baked, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is a great time to put your feet up and admire your handiwork—hey, you deserve it!
### Whip Up the Glaze:
1. **Prepare Strawberries**: In a small bowl, mash the fresh strawberries until they’re juicy and pureed. You can use a fork or a blender, whatever works for you!
2. **Mix with Sugar**: Add the powdered sugar to the strawberry puree and stir until well combined. This glaze will bring your lemon cake to a whole new level of deliciousness.
3. **Glaze the Cake**: Once your cake is completely cool, drizzle the strawberry glaze over the top. Don't be shy; let it cascade down the sides like a sweet waterfall of goodness!
## Cooking Tips to Make This Cake Shine
- **Zest with Love**: Grate your lemon zest finely, as larger shreds can create an unexpected texture in your cake. Think of it as a proper spa treatment for your cake!
- **Don’t Rush the Cooling**: Resist the urge to rush the cooling process. A cool cake yields smoother glazing and prevents it from sliding off like an unexpected slippery slope.
- **Customize It**: If you want to switch things up, feel free to add blueberries or raspberries to the glaze for a burst of extra flavor. You do you, boo!
## FAQs about Lemon Cream Cheese Pound Cake with Strawberry Glaze
**Can I use frozen strawberries for the glaze?**
Absolutely! If fresh strawberries aren’t available, thawed frozen strawberries work perfectly in this recipe. Just make sure to drain extra liquid.
**How can I store leftovers?**
Store leftover cake in an airtight container at room temperature for up to 3 days (if it lasts that long!). If it's hotter than a summer day in Phoenix, consider refrigerating it.
**Can I substitute regular cream cheese?**
Yes! Low-fat cream cheese will also work, but your cake might have a slightly different texture. But remember, sometimes a little indulgence is worth it!
So there you have it—the must-try Lemon Cream Cheese Pound Cake with Strawberry Glaze that’s bound to steal the show at any occasion. This recipe embodies the joy of home baking, bringing together simplicity and flavor in a way that feels just right for our busy lives.
As you gather the ingredients and get your apron on, just remember: Cooking isn’t just about following a recipe; it’s about the love and care you pour into it. So go ahead, bake your heart out—it’s time to bring a piece of sunshine into your kitchen!
And if you're in the mood for more delightful desserts, be sure to check out my [Chocolate Chip Cookie Skillet](https://al3ab.tech/chocolate-chip-cookie-skillet) recipe or learn how to perfect a [Fresh Berry Tart](https://al3ab.tech/fresh-berry-tart) for even more sweet adventures!
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*Meta Description:*
Lemon Cream Cheese Pound Cake with Strawberry Glaze is the perfect recipe for elevating your baking game. Quick, easy, and delicious, this cake will be your new go-to!
Lemon Cream Cheese Pound Cake with Strawberry Glaze
A moist and zesty Lemon Cream Cheese Pound Cake topped with a delightful strawberry glaze, perfect for impressing guests or enjoying a sweet treat on busy days.
Ingredients
Method
Bake the Cake
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Optionally, line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, mixing until fluffy. Beat in the eggs, one at a time.
- Add lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until smooth.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Whip Up the Glaze
- In a small bowl, mash the fresh strawberries until pureed.
- Add powdered sugar to the strawberry puree and stir until well combined.
- Once the cake is completely cool, drizzle the strawberry glaze over the top.
Notes
For best results, grate lemon zest finely and do not rush the cooling process. Feel free to customize the glaze with blueberries or raspberries.