Lemon Cream Cheese Strawberry Pound Cake

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This cake is bursting with tangy lemon, creamy goodness, and the sweet swirl of strawberry preserves, all topped off with a zesty lemon glaze. Perfect for any occasion or as a sweet pick-me-up!

Ingredients:

For the Pound Cake:

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp lemon extract
2 tbsp lemon zest
½ cup fresh lemon juice
1 cup strawberry preserves (slightly warmed for swirling)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest

Directions:

Prepare the Pan and Oven:

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or line it with parchment paper for easy release.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter, Cream Cheese, and Sugar:

In a large mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the sugar, beating until the mixture is light and fluffy.

Add Eggs and Flavorings:

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, lemon extract, and lemon zest.

Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and lemon juice to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Layer and Swirl the Batter:

Pour half of the batter into the prepared bundt pan. Drizzle half of the strawberry preserves over the batter and gently swirl with a knife. Repeat with the remaining batter and preserves.

Bake the Cake:

Bake in the preheated oven for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.

Prepare the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with additional lemon juice if needed.