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Classic Cream Cheese Pound Cake with Vanilla Glaze

A loaf of moist cream cheese pound cake drizzled heavily with a thick white glaze, sitting on a white rectangular plate.
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This recipe delivers a dense, buttery, and extra moist pound cake using cream cheese for a rich flavor and tender crumb. It is a classic southern dessert made from scratch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the Glaze: 1 1/2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, beat the softened butter, cream cheese, and granulated sugar with an electric mixer until the mixture is light and fluffy. This takes about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix the batter.
  6. Pour the batter into the prepared pan.
  7. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely.
  9. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

  • For the best texture, ensure your butter, cream cheese, and eggs are at room temperature before starting.
  • To prevent the cake from cracking, bake at a slightly lower temperature, like 325 degrees Fahrenheit, for a longer time.
  • If you prefer a lemon flavor, substitute 1/4 cup of the milk with fresh lemon juice and add 1 tablespoon of lemon zest to the batter.

Nutrition

Find it online: https://hearthbite.com/cream-cheese-pound-cake-recipe/