Ingredients
For the Cake:
1 cup (226g) unsalted butter, softened
8 oz (225g) cream cheese, softened
2 cups (400g) sugar
4 large eggs
2 1/2 cups (310g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
Optional Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons lemon juice
1 teaspoon strawberry puree
Instructions
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
In a large bowl, beat butter and cream cheese until smooth and creamy.
Add sugar and continue mixing until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients into the wet mixture, mixing until just combined.
Gently fold in chopped strawberries.
Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick comes out clean.
Let cake cool in pan for 15 minutes, then transfer to a wire rack.
Drizzle with optional glaze once completely cooled.
Notes
Toss strawberries lightly in flour before folding into batter to prevent sinking during baking.
