Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake
The refreshing flavors of lemon and strawberry make this pound cake recipe a winner. Lemon Cream Cheese Pound Cake is a dense, moist lemon cream cake with a sweet strawberry topping. Whether you choose to make this cake in a tube pan or as a loaf plus 6 mini cupcakes, we know you'll love the flavors in this recipe. Serve the easy-to-make cake at a brunch or for a sweet treat any time of the day.
Notes
This recipe can be baked in a 10-inch tube pan or a 9x5 loaf pan and a muffin tin (6 mini cakes). If using a tube pan, bake 40-47 minutes.
Cooking Time1 hr
Ingredients
- 1 package Duncan Hines plain butter recipe golden cake mix
- 6 tablespoons all-purpose flour
- 1 (8-ounce) package cream cheese, softened
- 4 large eggs
- juice of one large lemon plus enough water to bring to level to 1/2 cup
- zest from one large lemon
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 8 medium strawberriesrries, halved
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, if needed
Instructions
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Prepare the topping first. Cut 6 strawberries lengthwise, cut 1-2 slices from the middle of each strawberry. Chop the remaining ends and bits into small chunks.
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Spread the chopped strawberries out on a plate and sprinkle with some of the sifted powdered sugar. Use a spoon to lift and turn the fruit, coating them in the sugar. Allow to sit and macerate.
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Preheat oven to 350 degrees F and place a rack in the center of the oven.
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Lightly mist loaf pan and six of the muffin tin cups with cooking spray, then dust with flour. Shake out the excess flour. Set pans aside.
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Place all cake ingredients into the bowl of an electric mixer. Mix on low speed for 1 minute to combine. Scrape down sides of the mixer bowl, then beat on medium-high speed 3 minutes more.
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Fill 6 muffin tin cups 3/4 full with batter and pour the remaining batter into the prepared loaf pan, smoothing it out with the rubber spatula. Set muffin tin aside.
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Place the loaf pan onto a cookie sheet and bake for 50-60 minutes until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
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Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up. Slice, top with macerated strawberry topping and serve.
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Slice the remaining strawberries so as to create round pieces to place on top of the mini cakes. While loaf cake is cooling, place a round strawberry slice on top of each mini cake.
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Place muffin tin in the oven and bake 20-25 minutes. Cool on a wire rack.
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