Receta Lemon Cream Cheese Pound Cake with Strawberry Topping
I’ve said it before and I’ll say it again. I love to bake, especially from scratch. But making something amazing from a cake mix is just as fabulous, especially when it turns out as photogenic as this one did! I spared you the 50 or so pictures I actually took of it and chose some of my favorites.
We’ve had a delayed summer here in southeast Wisconsin, and I’m hearing similar reports from all over. There’s still fresh picked sweet corn available at the corner stand run by a farmer friend of mine and it’s September! Normally that’s gone by the end of July.
So if you don’t have any wonderfully ripe and sweet strawberries around still, raspberries would be a beautiful substitute for the topping.
Just an FYI – this recipe can be baked in a 10-inch tube pan. I used a 9×5 loaf pan and a regular sized muffin tin (6 mini cakes). If using a tube pan, bake 40-47 minutes.
You’ll want to get the topping started first so it has time to macerate and get all lovely-like. Cut the tops off the strawberries and discard (or compost).
Cut 6 strawberries lengthwise, cut 1-2 slices from the middle of each strawberry. Spread the slices out on a small plate and sprinkle with some of the sifted powdered sugar. Turn to coat and allow to sit.
Chop the remaining ends and bits into small chunks, about 1/2-3/4 cup. Spread the chopped strawberry pieces 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.
Slice that puppy up.
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.
Place muffin tin in the oven and bake 20-25 minutes. Look at that crackly goodness!
Cool on a wire rack.
Be careful not to bite your fingers as you are ravenously devouring a piece of this cake. :) And watch out for those minis. Even without topping and glaze, they are magically delicious and oh so easy to eat!
- More Pound Cake Recipes
- Elvis Presley’s Whipping Cream Pound Cake
- Apple Cider Pound Cake with Caramel Glaze
- Good-For-You Chocolate Pound Cake – Barbara Bakes
- Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze – Creative Culinary
- Lemon Ricotta Pound Cake with Berries – Two Peas and Their Pod
- Lemon Cream Cheese Pound Cake with Strawberry Topping
- Ingredients
- 1 (16.5 ounces) package Duncan Hines plain butter recipe golden cake mix
- 6 tablespoons all-purpose flour (1.75 ounces)
- 1 8-ounce package cream cheese, softened
- 4 large eggs
- the juice from one large lemon (about 1/3 cup) plus enough water to bring level to 1/2 cup
- 1 tablespoon lemon zest (zest from one large lemon)
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- Strawberry topping:
- 8 medium strawberries
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk, if needed
Instructions
Prepare the Topping First:
Cut the tops off the strawberries an discard (or compost). Cut 6 strawberries lengthwise, cut 1-2 slices from the middle of each strawberry. Spread the slices out on a small plate and sprinkle with some of the sifted powdered sugar. Turn to coat and allow to sit.
Chop the remaining ends and bits into small chunks, about 1/2-3/4 cup. Spread the chopped strawberry pieces 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.
Prepare the Cake:
Place a rack in the center of the oven, and preheat the oven to 350 degrees F. 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.
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. 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. Place the loaf pan onto a cookie sheet and bake for 50-60 minutes.
Bake the cake 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. 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.
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. Place muffin tin in the oven and bake 20-25 minutes. Cool on a wire rack.
Notes from Amanda
This recipe can be baked in a 10-inch tube pan. I used a 9x5 loaf pan and a regular sized muffin tin (6 mini cakes). If using a tube pan, bake 40-47 minutes.
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