Go Back
Print

Cream Cheese Pound Cake

Course 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.
 

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 9x5-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.