Cream Cheese Pound Cake
User Reviews
5
Cream Cheese Pound Cake
Description
The Cream Cheese Pound Cake recipe combines softened butter and cream cheese beaten until fluffy, then gradually adds sugar to aerate the mixture. Eggs are incorporated one at a time to ensure even texture, followed by vanilla and butter extracts for flavor complexity. Cake flour and salt are folded in to create a tight but tender crumb.
Baking the cake in a well-greased, floured bundt pan at 300°F for over an hour develops a golden crust and a moist, rich interior. Cooling in the pan before unmolding preserves its shape and texture.
The vanilla glaze made from melted butter, powdered sugar, milk, and vanilla adds a sweet, smooth topping that complements the cake's richness. This glaze is applied once the cake has cooled to enhance moisture and add a mild vanilla finish.
Ingredients
- 1 & 1/2 cups butter 3 sticks, softened, salted
- 8 ounces cream cheese softened
- 2 & 2/3 cups white sugar
- 6 egg
- 1 tablespoon vanilla extract
- 1 tablespoon butter extract or flavoring
- 3 cups cake flour spooned and leveled
- 1/4 teaspoon salt
For the vanilla glaze:
- 3 tablespoons butter melted
- 2 & 1/4 cups powdered sugar
- 3 tablespoons milk or water
- 1 & 1/2 teaspoons vanilla
Instructions
- Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
- In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
- Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
- Add eggs, one at a time, mixing until just combined each time.
- Stir in the vanilla and butter extract.
- Add the cake flour and the salt. Mix until combined thoroughly.
- Pour the batter into the prepared pan, smoothing the top.
- Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
- Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
- Cool for 1 hour, and then serve.
- To make the vanilla glaze: melt the butter in a medium bowl.
- Add half the powdered sugar and beat well.
- Add milk and vanilla, beat well.
- Add the rest of the powdered sugar and beat.
- Drizzle over the cooled cake.
- I like to serve this with Fresh Strawberry Topping
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 707kcal | 35% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 1176IU | 24% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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