Cream Cheese Pound Cake with Vanilla Glaze Recipe

There is something utterly irresistible about a perfectly moist and tender loaf that manages to feel both rich and light at the same time. This Cream Cheese Pound Cake with Vanilla Glaze Recipe is exactly that—a luscious treat where the velvety cream cheese and butter come together in an elegant dance of flavor and texture, topped off with a sweet vanilla glaze that’s like the cherry on top to your day. Whether it’s for a cozy afternoon coffee break or an impressive dessert to wow your guests, this pound cake is a timeless classic you’ll want in your baking repertoire.

Ingredients You’ll Need

These ingredients may seem simple, but each one plays a critical role in making this cake truly spectacular. From the richness of butter and cream cheese to the delicate balance of vanilla and powdered sugar in the glaze, every element contributes to the moist crumb, flavor depth, and visual appeal of the final masterpiece.

• Salted Butter (1 & 1/2 cups, softened): Creates a creamy richness and tender crumb essential for pound cake.
• Cream Cheese (8 ounces, softened): Adds a subtle tang and extra moisture, keeping the cake wonderfully soft.
• White Sugar (2 & 2/3 cups): Sweetens the cake and helps achieve that beautiful golden crust.
• Eggs (6): Provide structure and richness, ensuring the cake rises perfectly.
• Vanilla Extract (1 tablespoon): Brings warmth and depth to the overall flavor profile.
• Butter Extract (1 tablespoon): Intensifies the buttery notes, making the cake even more indulgent.
• Cake Flour (3 cups): Gives the cake a fine, delicate crumb texture.
• Salt (1/4 teaspoon): Balances sweetness and enhances flavor.
• Melted Butter (3 tablespoons): Used in the vanilla glaze to add richness and shine.
• Powdered Sugar (2 & 1/4 cups): Creates a smooth, glossy vanilla glaze that’s subtly sweet.
• Milk (3 tablespoons): Helps thin the glaze to the perfect drizzling consistency.
• Vanilla (1 & 1/2 teaspoons): Adds extra aromatic flair to the glaze.

How to Make Cream Cheese Pound Cake with Vanilla Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 300 degrees Fahrenheit, which will ensure even baking and a soft golden crust. Grease a bundt pan generously with butter or nonstick spray, then lightly dust it with flour and tap out the excess. This step is crucial to prevent sticking and to get that pretty, easy-to-release cake shape.

Step 2: Cream the Butter and Cream Cheese

Using a stand mixer or hand mixer, beat the softened butter and cream cheese together until the mixture becomes light and fluffy. This should take about 2 to 3 minutes, and it’s the secret to creating a tender cake because it incorporates air for a lighter texture.

Step 3: Incorporate the Sugar

With your mixer still running, gradually add the sugar. Continue beating for a couple more minutes to ensure the sugar dissolves and the batter stays aerated, which contributes to that perfect crumb.

Step 4: Add the Eggs One at a Time

Slowly beat in the eggs, one by one, mixing just until each egg is combined before adding the next. This careful addition helps maintain the batter’s volume so the cake rises nicely without becoming dense.

Step 5: Mix in the Vanilla and Butter Extract

Next, stir in both the vanilla and butter extracts. These flavorings elevate the cake’s aroma and richness, infusing it with a comforting warmth that’s simply irresistible.

Step 6: Fold in the Dry Ingredients

Combine the cake flour and salt in a separate bowl, then gradually add this to your batter, mixing gently until fully combined. Avoid overmixing here to keep your cake tender and soft.

Step 7: Transfer Batter and Bake

Pour the luscious batter into your prepared bundt pan, smoothing the top with a spatula. Bake low and slow at 300 degrees for about 1 hour and 15 to 30 minutes. The cake is done when the top is a lovely golden color and a toothpick inserted in the center comes out clean.

Step 8: Cool Before Glazing

Once out of the oven, let the cake rest in the pan for 10 minutes before carefully loosening the edges with a knife and inverting the cake onto a plate. Allow it to cool completely, about an hour, before you add the glaze.

Step 9: Prepare the Vanilla Glaze

Melt the butter in a medium bowl and whisk in half of the powdered sugar until smooth. Add the milk and vanilla, then whisk again before incorporating the rest of the powdered sugar. Beat until the glaze is glossy and has a perfect drizzle consistency.

Step 10: Drizzle and Decorate

Generously drizzle the vanilla glaze over the cooled cake, allowing it to cascade down the sides in pretty ribbons. This finishing touch makes your Cream Cheese Pound Cake with Vanilla Glaze Recipe look as good as it tastes!

How to Serve Cream Cheese Pound Cake with Vanilla Glaze Recipe

Garnishes

Consider topping the cake with fresh strawberries, sliced almonds, or even a dusting of powdered sugar for added texture and color. These simple garnishes brighten the presentation and add extra layers of flavor.

Side Dishes

Pair slices of this rich cake with fresh whipped cream, vanilla ice cream, or a warm berry compote. These accompaniments balance the dense, buttery cake and bring bursts of freshness to every bite.

Creative Ways to Present

For a fun twist, serve individual slices alongside a small scoop of fruit sorbet in pretty dessert plates. Or, try layering slices with alternating whipped cream and fresh berries to create an elegant cake parfait that will wow guests at any gathering.

Make Ahead and Storage

Storing Leftovers

Wrap your pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Keeping it well-sealed preserves its moistness and prevents it from drying out.

Freezing

This cake freezes beautifully. Wrap it carefully in plastic wrap and aluminum foil to protect it from freezer burn, then freeze for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight for best results.

Reheating

If you want to refresh slices before serving, warm them gently in the microwave for 10-15 seconds or in a low oven (around 275 degrees Fahrenheit) for 10 minutes to restore that fresh-from-the-oven softness.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While you can substitute all-purpose flour, the texture will be slightly heavier because cake flour has less protein, resulting in a lighter, more delicate crumb.

Is it necessary to use both vanilla and butter extract?

The butter extract really amplifies the buttery richness, but if you don’t have it on hand, ordinary vanilla extract alone will still produce a delicious cake.

How can I tell when the pound cake is fully baked?

The top should be golden with no wobble in the center, and a toothpick inserted in the middle should come out clean or with just a few moist crumbs attached.

Can I make this recipe dairy-free?

This particular recipe relies heavily on butter and cream cheese for texture and flavor, so substitution would change the final result significantly. However, you might experiment with plant-based cream cheese and vegan butter alternatives for a dairy-free version.

What is the best way to achieve the perfect vanilla glaze consistency?

Start with less milk and gradually add a little more until you reach a glaze that is thick enough to coat the back of a spoon but thin enough to drizzle smoothly over the cake.

Final Thoughts

If you are searching for a crowd-pleasing dessert that radiates comfort and elegance, this Cream Cheese Pound Cake with Vanilla Glaze Recipe is your answer. It’s a recipe that turns simple ingredients into something extraordinary and invites you to share a moment of pure sweetness with the people you love. So go ahead, make this cake your new favorite tradition—you’ll be glad you did!

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