Lemon Cream Strawberry Cake: A Zesty Twist on a Classic Favorite

Lemon Cream Strawberry Cake combines the rich texture of cream cheese, the fresh zing of lemon, and the sweet warmth of strawberry preserves to create a dessert that is both indulgent and refreshing. The moist, tender cake base is elevated with a swirl of strawberry preserves, making each bite a perfect blend of tangy and sweet. This cake is ideal for any occasion, whether it’s a casual gathering, a celebration, or an afternoon treat with tea. For more tips on perfecting your pound cake, check out Baking Basics.

Key Ingredients and Their Roles

• All-Purpose Flour: Provides the structure for the cake.
• Baking Powder and Salt: Ensure proper leavening and flavor balance.
• Unsalted Butter and Cream Cheese: Contribute richness and moisture, making the cake soft and tender.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Eggs: Stabilize the batter and provide richness.
• Lemon Extract, Lemon Zest, and Fresh Lemon Juice: Give the cake its fresh, vibrant citrus flavor.
• Strawberry Preserves: Provide a sweet and fruity swirl that pairs perfectly with the lemon.

The combination of these ingredients ensures a delicious and moist cake that everyone will love.

Step-by-Step Baking Instructions for Lemon Cream Strawberry Cake

Preparing the Pan and Oven

Before you begin, it’s important to prep your 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 to make cake removal easier.

Mixing the Dry Ingredients

The dry ingredients will help create structure for the cake:

• In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.

Creaming Butter, Cream Cheese, and Sugar

For a fluffy texture, cream the butter and cream cheese:

• Beat softened unsalted butter and cream cheese until smooth and creamy.
• Gradually add the granulated sugar, beating until the mixture becomes light and fluffy.

Adding Eggs and Flavorings

Incorporating eggs and flavorings will build the cake’s richness:

• Beat in the eggs, one at a time, ensuring each one is fully incorporated.
• Add vanilla extract, lemon extract, and lemon zest to infuse the batter with citrusy goodness.

Combining Wet and Dry Ingredients

Now, combine the wet and dry ingredients to form the batter:

• Alternately add the dry ingredients and fresh lemon juice to the creamed mixture, starting and ending with the dry ingredients.
• Mix until just combined, being careful not to overmix, which could lead to a dense cake.

Layering and Swirling the Batter

Create a beautiful swirl with the strawberry preserves:

• Pour half of the batter into the prepared bundt pan.
• Drizzle half of the slightly warmed strawberry preserves over the batter, then gently swirl it with a knife.
• Repeat with the remaining batter and preserves.

Baking the Cake

Bake the cake to perfection:

• Place the cake in the preheated oven and bake for 70–80 minutes, or until a toothpick inserted comes out clean.
• Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Preparing the Lemon Glaze

The lemon glaze adds the final citrusy touch to the cake:

• In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth.
• If necessary, adjust the glaze’s consistency with more lemon juice to achieve your desired thickness.

Glazing the Cake

To complete your cake, drizzle the glaze:

• Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
• Let the glaze set for a few minutes before slicing and serving.

Tips for Success

For the best results, follow these tips:

• Room Temperature Ingredients: Ensure that butter, cream cheese, and eggs are at room temperature to create a smoother batter.
• Measuring Flour: Use the spoon-and-level method when measuring flour to avoid adding too much and creating a dense cake.
• Avoid Overmixing: Mix only until just combined to keep the cake light and fluffy.
• Strawberry Preserves: Slightly warm the preserves to make them easier to swirl into the batter.

Serving Suggestions of Lemon Cream Strawberry Cake

To enhance the flavors of the cake, try these suggestions:

• Pair slices with fresh strawberries or a dollop of whipped cream.
• Serve alongside a cup of tea or coffee for a perfect afternoon treat.

Frequently Asked Questions (FAQs) about Lemon Cream Strawberry Cake

Can I use frozen strawberries instead of preserves?

Yes, but ensure they are thawed and any excess moisture is removed to avoid a soggy cake. The preserves add sweetness and help with the swirl effect, making them the ideal choice for this recipe.

How should I store the Lemon Cream Strawberry Cake?

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.

Can I freeze this Lemon Cream Strawberry Cake?

Yes! Wrap the cake tightly in plastic wrap and aluminum foil before freezing. It will keep for up to three months. To serve, simply thaw at room temperature.

What can I substitute for cream cheese?

If you prefer a different flavor, you can substitute mascarpone cheese for the cream cheese, though it will slightly alter the flavor of the cake.

Can I make this cake without a bundt pan?

Yes, you can use a 9×13-inch pan or two 9×5-inch loaf pans. Just be sure to adjust the baking time accordingly, as the batter will bake faster in these pans.

Conclusion about Lemon Cream Strawberry Cake

Lemon Cream Cheese Strawberry Pound Cake combines zesty lemon, rich cream cheese, and sweet strawberry preserves for a delightful treat. The moist texture and citrusy flavor make it perfect for any occasion. With these simple steps and tips, you can easily bake a cake that is sure to impress your family and friends. Enjoy!