The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction
Lemon Cream Cheese Strawberry Pound Cake is like a slice of sunshine on your plate! 🍋🍓 Its luscious texture and tangy sweetness are perfect for any occasion. Let me walk you through this delightful recipe that will have everyone coming back for seconds!
Detailed Ingredients with measures
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
4 large eggs
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup diced fresh strawberries
1 cup powdered sugar (for the glaze)
2 tablespoons fresh lemon juice (for the glaze)
1 teaspoon lemon zest (for the glaze)
Prep Time
30 minutes
Cook Time, Total Time, Yield in french
Cook Time: 70 to 80 minutes
Total Time: 1 hour 45 minutes
Yield: 10 à 12 portions
Detailed Directions and Instructions
Step 1: Preheat the Oven
Start by preheating your oven to a cozy 325°F (165°C). Prepare your 10-inch bundt pan or loaf pans by greasing and flouring them – this will ensure our cake slips out perfectly later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now; we’ll get to it soon.
Step 3: Cream Butter and Cream Cheese
In a large mixing bowl, beat together the softened butter and cream cheese until it’s wonderfully smooth and creamy – this should take about 2 to 3 minutes.
Step 4: Add Sugar
Gradually add the granulated sugar and mix on medium speed until the mixture is fluffy and light, about 3 to 4 minutes.
Step 5: Incorporate Eggs and Flavorings
Add the eggs in one by one – make sure to mix well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract until everything is well combined.
Step 6: Combine Dry and Wet Ingredients
Slowly add the flour mixture to the butter mixture, mixing just until everything is nicely combined. Be gentle here – no overmixing!
Step 7: Fold in Strawberries
Carefully fold in the diced strawberries.
Step 8: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cake
Once baked, let the cake cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely.
Step 10: Make the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth mixture. Drizzle this glaze over your cooled cake for a delightful finish.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Fresh Strawberries
For the best flavor and texture, use ripe, fresh strawberries. If they are frozen, make sure to thaw and drain well before adding to the batter.
Serving Suggestions
This cake can be served plain or with a dollop of whipped cream on top for added indulgence.
Flavor Variations
Feel free to experiment! You can add other berries like blueberries or raspberries, or even include nuts for added texture.
Photographing Your Cake
Don’t forget to snap a picture of your beautiful creation to share with friends!
Cook Techniques
Preheating the Oven
Preheat your oven to 325°F (165°C) to ensure even baking. This step is crucial for achieving the proper texture and rise.
Preparing the Pan
Grease and flour your bundt or loaf pan. This helps prevent the cake from sticking, allowing it to come out smoothly after baking.
Mixing the Ingredients
When mixing butter and cream cheese, beat them until smooth for 2 to 3 minutes. This ensures a creamy base for your cake, contributing to its luscious texture.
Incorporating Sugar
Add granulated sugar gradually and mix until fluffy and light. This process is essential for creating airiness in the cake.
Adding Eggs
Add eggs one at a time, mixing well after each addition. This helps to incorporate air and create a stable structure in your cake.
Combining Dry and Wet Ingredients
Combine dry and wet ingredients gently to avoid overmixing. This ensures the cake remains tender and light.
Folding in Strawberries
Carefully fold in diced strawberries for a burst of flavor. Be gentle to maintain the integrity of the fruit and the cake batter.
Baking the Cake
Bake for 70 to 80 minutes, checking for doneness with a toothpick. Baking time may vary, so keep an eye on your cake as it bakes.
Cooling the Cake
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps set the structure and prevents breakage.
Making the Glaze
Whisk together powdered sugar, lemon juice, and lemon zest until smooth for a delightful finish on your cake.
FAQ
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the batter.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
What can I substitute for cream cheese?
You could use mascarpone cheese or a dairy-free cream cheese alternative if you prefer.
Is there a way to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but check for recommended binding agents.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Conclusion
Lemon Cream Cheese Strawberry Pound Cake is truly a delightful treat that brings a burst of sunshine to your day. Its creamy, rich texture combined with the sweet and tangy flavors make it an incomparable dessert for any gathering. Whether it’s a sunny picnic, a formal celebration, or a simple afternoon indulgence, this cake will impress and satisfy everyone at the table. So, grab your ingredients and get baking—you won’t regret it!
Variations with Blueberries
Consider swapping strawberries for fresh blueberries for a vibrant twist. The blueberries add a different sweetness and a beautiful color contrast to the cake.
Lemon and Poppy Seed Combo
For a delightful twist, add poppy seeds to the batter along with the lemon zest. This combination provides a lovely texture and a refreshing flavor.
Chocolate Swirl Option
Create a marbled effect by adding swirls of chocolate ganache throughout the batter before baking. This adds a decadent touch to the already luscious pound cake.
Vanilla Cream Cheese Frosting
Top your cake with a fluffy vanilla cream cheese frosting instead of a glaze for an even richer dessert experience.
Lemon Raspberry Delight
Replace strawberries with fresh raspberries for another fruity variation. The tartness of raspberries complements the lemon beautifully.
Nuts for Texture
Add chopped walnuts or pecans into the batter for a nutty crunch that contrasts nicely with the soft cake texture.
Coconut Lemon Cake
Incorporate shredded coconut for a tropical twist, making the cake even more irresistible with a chewy texture.
Serve with Fresh Whipped Cream
For an elegant touch, serve slices of your pound cake with freshly whipped cream and extra lemon zest on top for a decadent dessert experience.
