Cream Cheese Pound Cake
- Category: Dessert
Ingredients
**Cake Batter:**
- – 3 cups cake flour (12.5 ounces)
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 1 1/2 cups unsalted butter (room temperature (12 ounces))
- – 1 cup cream cheese (room temperature (8 ounces))
- – 2 1/2 cups granulated sugar (17.6 ounces)
- – 6 large eggs
- – 1/2 tbsp vanilla extract
- – 1/3 cup buttermilk (2.7 ounces)
**Vanilla Bean Cream Cheese Glaze:**
- – 1/2 cup cream cheese (room temperature (4 ounces))
- – 2 tbsp unsalted butter (room temperature (1 ounce))
- – 1/3 cup powdered sugar (1.4 ounces)
- – 3 to 4 tbsp milk
- – 1 tsp vanilla bean seeds (pure vanilla extract, or vanilla bean paste)
**To Serve:**
- – Fresh berries
Instructions
**Cake Batter:**
- Preheat the oven to 325°F. Grease a 12-cup bundt pan with butter and dust with flour, shaking off excess.
- In a bowl, whisk together cake flour, baking soda, and salt. Set aside.
- With a hand mixer or stand mixer with a paddle attachment, beat the butter for one minute.
- Add the cream cheese and beat for 30 seconds. Scrape the bowl.
- Add the sugar and beat for 2 minutes, scraping the bowl halfway.
- Add eggs one at a time, mixing until incorporated before adding the next. Scrape the bowl between additions.
- Mix in vanilla extract.
- Add half of the flour mixture and mix on low to combine.
- Add the buttermilk and mix until incorporated.
- Add the remaining flour mixture and mix just until combined.
- Pour the batter into the greased and floured pan.
- Bake for 65 to 80 minutes. Start checking at 55 minutes. The cake is done when a toothpick inserted comes out clean, the top is not jiggly, and it springs back slowly when poked.
- Let the cake cool in the pan for at least 1 1/2 hours. Only remove it from the pan when completely cooled.
**Vanilla Bean Cream Cheese Glaze:**
- Beat cream cheese and butter together for 30 seconds with an electric mixer.
- Add powdered sugar and vanilla bean seeds. Mix on low to combine.
- Add milk and mix until the glaze reaches the desired consistency – runny but not too thin.
- Pour the glaze over the cooled cake. Top with fresh berries if desired.
- Let the glaze set for 10 to 20 minutes before serving.
Notes
Storage
Store the cake in an airtight container. The un-glazed cake can be kept at room temperature for up to 2 days. The glazed cake should be refrigerated and can be kept for up to 4 days. Bring to room temperature before serving. You can also freeze the cake for up to 2 months. For best results, freeze without the glaze. Wrap tightly in plastic wrap and place in an airtight container.
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Notes
- **Buttermilk Substitute:** Use plain milk mixed with 1/2 tsp of vinegar or lemon juice.
- **Cake Flour Substitute:** Use 2 2/3 cups of all-purpose flour (11 ounces) mixed with 6 tablespoons of cornstarch (1.4 ounces).
- **Loaf Pan Option:** Make two loaf cakes using 9×5-inch loaf pans.
- **Vanilla Bean Substitute:** Use pure vanilla extract or vanilla bean paste.
- **Citrus Twist:** Add 2 tablespoons of citrus zest to the batter and 1/2 teaspoon to the glaze. Substitute milk in the glaze with citrus juice for a tangy flavor.
