Cream Cheese Pound Cake

This cream cheese pound cake has been a beloved dessert in my kitchen for years, perfect for celebrations or just a comforting sweet treat with coffee. Its rich texture and subtle tang from the cream cheese make it far more interesting than your typical pound cake.

I first baked this cake for a family gathering, and everyone kept asking for the recipe. It quickly became a go-to for special occasions at home.

Ingredients

• All-purpose flour: three cups provides the structure make sure to measure correctly for the best texture
• Baking powder: half a teaspoon helps the cake rise just right
• Salt: half a teaspoon enhances all the flavors and balances the sweetness
• Heavy cream: one cup adds richness and keeps the cake moist
• Vanilla extract: two teaspoons offers warm familiar flavor you can swap in almond extract for a nice twist
• Unsalted butter: two cups softened butter ensures even mixing and a tender crumb
• Granulated sugar: three cups sweetens and contributes to the fluffy texture
• Large eggs: six at room temperature bring moisture and stability to the batter
• Powdered sugar: one and a half cups for the glaze delivers a smooth sweetness
• Milk or heavy cream: three to four tablespoons adjust the glaze to your preferred thickness
• Vanilla extract: one teaspoon for the glaze ties the flavors together beautifully

Step-by-Step Instructions

Prepare the Cake Batter:

Preheat your oven to 325 degrees Fahrenheit and prepare a large bundt pan by greasing and flouring it thoroughly to prevent sticking. In a large mixing bowl, cream the softened butter and granulated sugar together for five to seven minutes until the mixture is pale and fluffy. This step is critical for a light texture. Add the eggs one at a time, beating well after each to fully incorporate and maintain the airiness. In a separate bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening agents. Gradually add the dry ingredients to the creamed mixture in three parts alternating with the heavy cream starting and ending with the flour mixture. Mix just until combined and then fold in the vanilla extract for subtle aroma.

Bake the Cake:

Pour the batter evenly into your prepared bundt pan. Bake for seventy to eighty minutes until a toothpick inserted in the center comes out clean signaling it is thoroughly cooked. Allow the cake to cool in the pan for fifteen minutes to set up then carefully invert it onto a wire rack to cool completely preventing sogginess at the base.

Make the Glaze:

While the cake cools whisk together the powdered sugar milk or cream and vanilla extract in a bowl until smooth. Adjust its thickness by adding more powdered sugar if it feels too thin or more milk if it is too thick for drizzling.

Assemble:

Once the cake is fully cooled drizzle the glaze generously over the top and let it set for a few minutes before slicing and serving.

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Storage Tips

Store the cake at room temperature wrapped loosely in foil or in an airtight container to keep it moist for up to three days. For longer storage freeze wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge for best results.

Ingredient Substitutions

You can replace the heavy cream with whole milk though the cake may be slightly less rich. Butter can be swapped with margarine or a mix of butter and shortening if needed. The vanilla extract can be replaced by almond or lemon extract for a different note.

Serving Suggestions

This cake pairs wonderfully with fresh berries or a dollop of whipped cream. It also works well with a scoop of vanilla ice cream for a decadent treat. Coffee or tea complements the flavor nicely without overpowering it.

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Frequently Asked Questions

→ What is the best way to achieve a moist pound cake?

Beating butter and sugar until light and fluffy helps trap air for a soft texture. Adding heavy cream alternated with dry ingredients also keeps the cake moist.

→ Can I use almond extract instead of vanilla?

Yes, substituting almond extract or using a blend of vanilla and almond extracts adds a subtle nutty flavor that complements the cream cheese well.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Baking low and slow at 325°F helps cook the cake evenly.

→ What is the purpose of the glaze on this cake?

The glaze adds a smooth, sweet finishing touch that enhances flavor and adds moisture to each bite, balancing the richness of the pound cake.

→ Can I bake this in a regular round cake pan instead of a bundt pan?

Yes, but baking time may vary. Check doneness frequently as the cake may need less time to bake in a different pan shape.