Pound Cake with Strawberry Coulis

Perfect Pound Cake with Strawberry Coulis ~ A perfect pound cake made untraditionally with cream cheese. Yes, really, cream cheese and it’s so good! Add the strawberry coulis and you will be rhythmically tapping the plate as you scoop your next fork full.

Pound Cake with Strawberry Coulis

Seldom do I get a request from my family for any dessert. That being said, a request was placed for some pound cake and prefaced with, “Nothing fancy, just plain buttery pound cake”. Keeping things plain should be simple enough, right? But somehow that’s like asking a sprinter to walk—I just couldn’t help myself.

Strawberry season has begun and fresh from the Farmer’s Market was a basket of beautiful strawberries intended for some Strawberry Shortcake testing. But the request was opportune, as I remembered just recently seeing abunsinmyoven’s recipe for Cream Cheese Pound Cake with Strawberry Coulis that I wanted to try.

Intrigued by the cream cheese portion of the pound cake, I decided to tie everything together: Pound cake for the request while testing a new recipe and a touch of dress-up with the coulis.

The only thing I added to the recipe was the lemon cream cheese glaze. I added the glaze because I like the balance lemon gives to the buttery taste of pound cake- just a personal preference. Of course, you can bypass the glaze, the pound cake taste great without it.

A few notes:
1. Go to http://bit.ly/cdrixG for the recipe.
2. This can be made four days in advance (without the finishing glaze) and keep it wrapped tightly with plastic.

Lemon Cream Cheese Glaze

{Printer Version}

Ingredients:

Yields ¾ cup
3 tablespoon Cream Cheese (room temperature)
1 ½ cup powdered sugar
2 teaspoon lemon juice
2tablespoon milk
Instructions:
1.Mix all ingredients until smooth. Let stand for 20 minutes to thicken. Pour over completely cooled pound cake

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11 Responses to “Pound Cake with Strawberry Coulis”

  1. #
    1
    chocolate shavings — April 20, 2010 @ 1:07 am

    Looks delicious, and I love the aerial shot!

    Reply

  2. #
    2
    Debbi — April 20, 2010 @ 4:42 am

    32 Tbsp. of milk???

    Reply

    • Naomi replied: — April 20th, 2010 @ 4:51 pm

      Yikes, no! I met 2 tablespoons. The recipe has been corrected. Thank you for bringing that to my attention.

      Reply

  3. #
    3
    Cherine — April 20, 2010 @ 7:34 am

    What a beautiful cake!! Looks fantastic!

    Reply

  4. #
    4
    Memoria — April 21, 2010 @ 5:50 am

    What a lovely cake! Wow. I love the addition of cream cheese.

    Reply

  5. #
    5
    julia — April 21, 2010 @ 7:08 pm

    Cream cheese pound cake is divine! And with strawberries AND lemon, YUM
    .-= julia´s last blog ..Roasted Basil Shrimp =-.

    Reply

  6. #
    6
    Emily — April 22, 2010 @ 7:02 pm

    My mom always put cream cheese in her pound cakes makes them so moist and amazing!! Might just need to make on this weekend.

    Reply

  7. #
    7
    kathdiaz (found baking) — April 24, 2010 @ 7:08 am

    Love the picture! And I love that doily looking thing you used.
    .-= kathdiaz (found baking)´s last blog ..Marshmallows =-.

    Reply

  8. #
    8
    Tanya — August 23, 2010 @ 2:28 am

    I always add a bit of almond extract to cream cheese pound cake…delicious with strawberry topping, although your lemon version is definitely on my to-try list.

    Reply

  9. #
    9
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