Cream Cheese Pound Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
1 cup heavy cream
05 -
2 teaspoons vanilla extract
06 -
2 cups (4 sticks) unsalted butter, softened
07 -
3 cups granulated sugar
08 -
6 large eggs, at room temperature
→ Glaze
09 -
1½ cups powdered sugar
10 -
3-4 tablespoons milk or heavy cream
11 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Thoroughly grease and flour a large bundt pan. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5 to 7 minutes. Incorporate the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, and salt. Alternately add the dry ingredients and heavy cream to the creamed mixture, beginning and ending with the dry ingredients. Gently fold in the vanilla extract until fully combined.
02 -
Pour the batter evenly into the prepared bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
03 -
In a bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Adjust the consistency by adding extra powdered sugar for thickness or more milk for thinness.
04 -
Once the cake has fully cooled, drizzle the glaze evenly over the top. Allow the glaze to set for several minutes before slicing and serving.
# Notes:
01 -
Creaming the butter and sugar thoroughly is essential for a tender and airy texture.