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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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

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
  • 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

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Optionally, line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
  4. Gradually add the granulated sugar, mixing until fluffy. Beat in the eggs, one at a time.
  5. Add lemon zest, lemon juice, and vanilla extract, mixing until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until smooth.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Whip Up the Glaze
  1. In a small bowl, mash the fresh strawberries until pureed.
  2. Add powdered sugar to the strawberry puree and stir until well combined.
  3. 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.