Cream Cheese Pound Cake
This rich, moist Cream Cheese Pound Cake has amazing flavor and a velvety soft texture.
Servings: 15
Ingredients
- 2 sticks unsalted butter, softened (equivalent of 226g or 1 cup butter)
- 8 oz block cream cheese, softened (this is one block or package) Full fat cream cheese.
- 3 cups (600g) sugar
- 5 large eggs room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (120g) milk (we used whole milk)
- 2 teaspoons 8g vanilla extract
EASY VANILLA GLAZE
- 2 cups confectioners sugar measure then sift
- 3 tablespoons milk add additional as needed in small increments
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Grease and flour a bundt cake pan or tube pan.
- Preheat the oven to 325℉
- In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.
- Next, gradually add the sugar and beat until light and fluffy for three minutes.
- Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
- Add the vanilla extract to the ½ cup of milk.
- With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
- This makes approximately 9.5 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
VANILLA GLAZE
- Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
DECORATING THE CAKE
- Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.