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Cream Cheese Pound Cake with Vanilla Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and moist Cream Cheese Pound Cake combines the velvety texture of cream cheese with classic buttery pound cake flavors. Baked low and slow to a golden perfection, it is topped with a smooth vanilla glaze that adds a lovely sweetness and shine. Perfect for any occasion, this cake pairs wonderfully with fresh strawberries or your favorite fruit topping.

Ingredients

Scale

Cake Ingredients

  • 1 & 1/2 cups salted butter (3 sticks, softened)
  • 8 ounces cream cheese (softened)
  • 2 & 2/3 cups white sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter extract (or flavoring)
  • 3 cups cake flour (spooned and leveled)
  • 1/4 teaspoon salt

Vanilla Glaze Ingredients

  • 3 tablespoons butter (melted)
  • 2 & 1/4 cups powdered sugar
  • 3 tablespoons milk (or water)
  • 1 & 1/2 teaspoons vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Grease a standard bundt pan thoroughly with butter or nonstick spray and lightly dust with flour, tapping out the excess. Set aside to ensure the cake doesn’t stick during baking.
  2. Beat butter and cream cheese: In a large bowl or using a stand mixer, beat the softened butter and cream cheese together on medium-high speed until the mixture is pale, smooth, and fluffy, about 2-3 minutes. This step is crucial for a light texture.
  3. Add sugar: With the mixer running, gradually add the white sugar to the mixture. Continue beating for another 2 minutes to incorporate air, which helps the cake rise and stay tender.
  4. Incorporate eggs: Add the eggs one at a time, beating after each addition just until it’s combined. This gradual method ensures even mixing and prevents curdling.
  5. Add extracts: Stir in the vanilla extract and butter extract to infuse the batter with deep, buttery flavor notes.
  6. Add dry ingredients: Sift the cake flour and salt together, then slowly add them into the wet ingredients. Mix gently but thoroughly until the batter is smooth and uniform without overmixing.
  7. Pour batter into pan: Transfer the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
  8. Bake the cake: Bake in the preheated oven at 300°F for 1 hour and 15 to 30 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven; mine took around 1 hour 27 minutes.
  9. Cool the cake: Let the cake cool in the pan for 10 minutes to set. Carefully run a knife around the edges to loosen it, then invert the cake onto a serving plate. Allow it to cool completely for about an hour before glazing.
  10. Prepare the vanilla glaze – melt butter: In a medium bowl, melt the butter thoroughly to serve as the glaze base.
  11. Add powdered sugar (half): Beat in half of the powdered sugar to the melted butter until well combined and smooth.
  12. Add milk and vanilla: Stir in the milk (or water) and vanilla extract, beating until the glaze is uniform and slightly runny for drizzling.
  13. Add remaining powdered sugar: Incorporate the remaining powdered sugar and beat until the glaze has a smooth and pourable consistency perfect for drizzling.
  14. Glaze the cake: Drizzle the vanilla glaze evenly over the cooled pound cake to add a sweet, glossy finish.
  15. Serve suggestion: For an extra touch of freshness and color, serve your cream cheese pound cake with a fresh strawberry topping or your favorite fruit garnish.

Notes

  • Use cake flour for the tenderest and lightest texture possible.
  • Softened butter and cream cheese ensure smooth mixing without lumps.
  • Gradual egg addition prevents batter curdling.
  • Low baking temperature and longer time create an even and moist crumb.
  • Cool the cake completely before glazing to avoid melting the glaze.
  • Feel free to substitute water for milk in the glaze for a lighter option.
  • Fresh fruits like strawberries or blueberries complement the rich cake beautifully.

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Find it online: https://comfortmealsmadeeasy.com/cream-cheese-pound-cake-with-vanilla-glaze-recipe/