Cream Cheese Pound Cake with Strawberry Lemonade Glaze

Ingredients

For the Pound Cake:

1 ½ cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

2 tsp vanilla extract

For the Strawberry Lemonade Glaze:

1 cup fresh strawberries, hulled and mashed (or puréed)

2 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

2 cups powdered sugar (sifted)

1–2 tbsp milk (only if needed to thin glaze)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

In a large mixing bowl, cream butter, cream cheese, and sugar together until very light and fluffy (about 5 minutes).

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

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

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

Stir in vanilla extract. Batter will be thick and creamy.

Pour batter evenly into prepared pan and smooth the top.

Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze:

Mash or purée strawberries until smooth.

In a bowl, whisk together strawberries, lemon juice, zest, and powdered sugar until smooth.

If glaze is too thick, add a splash of milk; if too thin, add more sugar.

Pour over cooled cake, letting it drip down the sides.