Strawberry Cream Cheese Pound Cake

Instructions:

1. Simmer the strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–15 minutes until thickened.
2. Press the mixture through a fine-mesh strainer to remove seeds, leaving a smooth syrup, and let it cool completely.
3. Beat the softened butter and cream cheese together until smooth, then add granulated sugar.
4. Mix on medium-high for 3–5 minutes until the mixture looks pale and fluffy.
5. Incorporate eggs one at a time, ensuring each is fully absorbed before adding the next to maintain the emulsion.
6. Stir in vanilla extract and lemon zest.
7. Sift together the flour, baking powder, and salt.
8. Gradually fold the dry ingredients into the wet batter using a spatula until just combined.
9. Pour batter into a prepared pan and bake for 60 minutes or until a toothpick comes out clean.
10. Whisk together softened cream cheese, powdered sugar, heavy cream, and reserved strawberry concentrate until smooth; pour over the cooled cake.