Lemon Cream Cheese Strawberry Pound Cake – Moist, Fruity & Creamy Delight

Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.

Step 2:

In a large bowl, beat butter and cream cheese until smooth and creamy.

Step 3:

Add sugar and continue mixing until light and fluffy.

Step 4:

Add eggs one at a time, mixing well after each addition.

Step 5:

Mix in lemon zest, lemon juice, and vanilla extract.

Step 6:

In a separate bowl, whisk flour, baking powder, and salt.

Step 7:

Gradually add dry ingredients into the wet mixture, mixing until just combined.

Step 8:

Gently fold in chopped strawberries.

Step 9:

Pour batter into prepared pan and smooth the top.

Step 10:

Bake for 60–70 minutes, or until a toothpick comes out clean.

Step 11:

Let cake cool in pan for 15 minutes, then transfer to a wire rack.

Step 12:

Drizzle with optional glaze once completely cooled.