4.4 from 15 votes
Cream Cheese Pound Cake with Almond Glaze
This Cream Cheese Pound Cake with Almond Glaze is made with just 6 ingredients. It's a dense and delicious pound cake begging for a sprinkling of fresh berries and a dollop of whipped cream!
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings:
16
servings
Calories:
466 kcal
Course:
Cake
Cuisine:
American
Ingredients
- for the cream cheese pound cake:
- 1.5 c. unsalted butter 3 sticks, softened; plus 1 tablespoon for buttering the pan
- 8 oz. cream cheese
- 3 c. sugar
- 6 egg large
- 3 c. all-purpose flour plus more for flouring the pan
- 2 T. vanilla extract pure
- for the almond glaze:
- 1.25 c. powdered sugar
- 1 tsp. almond extract
- 1 to 3 T. milk depending on how thick you want the glaze
Instructions
- Coat the entire interior of a Bundt pan with the tablespoon of butter, taking care to get every little nook and cranny. Add a bit of flour and tilt the pan around to cover all of the buttered surface. Gently tap out the excess. Set pan aside.
- In the bowl of a stand mixer, beat the butter and cream cheese together. Add sugarand beat well on high speed until light and fluffy. Turn mixer to low speed and add 2 eggs, then 1 cup flour, alternating adding eggs and flour until all eggs and flour are added, mixing well between each addition. Add vanilla and mix well. Pour into prepared Bundt pan and spread evenly.
- Place pan in cold oven. Heat oven to 340° F and bake for 80 to 85 minutes, or until toothpick comes out mostly clean. Remove from oven and let cool 10 minutes in pan. Top Bundt pan with platter or cake stand and carefully turn cake out of pan. Let cool.
Cup of Yum
for the almond glaze:
- Whisk together all glaze ingredients. To get the very thin glaze as shown in my pictures, I used 2 tablespoons of milk to thin the glaze, and then drizzled the glaze over the cake when the cake still had just the slightest bit of warmth left to it. If you want a thicker glaze, start with just 1 tablespoon of milk to thin it, adding just a bit more if needed. Then wait until cake is completely cooled to drizzle the glaze over it.
Notes
- Adapted from my sister Jessica's recipe box, originally from an old Penzeys catalog.
Nutrition Information
Serving
1
Calories
466kcal
(23%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
116mg
(39%)
Sodium
172mg
(7%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 466
% Daily Value*
| Serving | 1 | |
| Calories | 466kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 116mg | 39% |
| Sodium | 172mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.