Strawberry Swirl Lemon Cream Cheese Pound Cake that is tender and perfect for showcasing summer strawberries. A cream cheese pound cake with a swirl of fresh strawberry jam throughout and covered in a citrus glaze.
Tomorrow marks one month in Germany. It’s funny, I can go a whole day and not feel like it is any different than living in the states. But then I will have one small interaction, or see something that reminds me that I am a long way from home. I was talking to a friend on the phone today and she asked me how I like it here. I love it here. I think that we are going to be very happy for the next few years.
We have been living out of a suitcase since May 21st and I am so ready to move into our house and make it a home. I want to sleep in my own bed, hang pictures on the walls, and most importantly – I want to cook in my own kitchen. I am so tired of restaurant food and having to translate menus, and not having any control over what we eat. I have been making lists of things that I want to cook and bake and sometimes, I just stare at it. I wander in the grocery stores just to see what they have and to get ideas and inspiration for all of the new ingredients at my disposal.
I made this Strawberry Swirl Lemon Cream Cheese Pound Cake before we left the Cape and I would love to make it again before summer is over. The berries here are incredible. So sweet and bright red. It is exactly the kind of baking that I am longing for. A recipe that takes a little effort, but not much, and in an hour or two, I can slice into this cake and serve it with a cup of coffee.
You can find the full recipe at the Dixie Crystals website or by clicking below.