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Cream Cheese Pound Cake

Cream cheese pound cake with cream cheese glaze
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 634 kcal

Equipment

  • (1) 10-inch pound cake or Bundt pan

Ingredients
  

Cake
  • 1 ½ cups butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups sugar
  • 6 large eggs, room temperature and lightly beaten
  • ⅛ teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 cups cake flour, sifted
  • shortening
  • extra flour
Glaze
  • 3 ounces cream cheese, softened
  • 3 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 ½ cups confectioners' sugar (icing sugar)

Instructions
 

Cake
  • Preheat the oven to 300 degrees F. Use a basting brush to grease a large-pound cake pan with shortening. Dust it with the flour. Shake out any extra flour once the pan is coated.
  • Use a mixer to beat the butter and cream cheese until light and fluffy.
  • Add the sugar a cup at a time and beat until well mixed.
  • Add the eggs one at a time, beating just until incorporated.
  • Add the salt and vanilla to the batter. Beat until combined.
  • Sift the cake flour and then add it to a measuring cup with a spoon, leveling it with a knife. Add it to the batter 1/2 cup at a time and beat at low speed until combined.
  • Pour batter into the prepared pan. Bake for 1 hour and 40 minutes or until a toothpick inserted into the cake comes out clean or with crumbs. If the cake is browning too much, spray a sheet of aluminum foil with cooking spray and cover the top during the last 15-20 minutes of baking.
  • Cool in the pan for 10 minutes and then turn out onto a cake plate or cooling rack.
Glaze
  • Beat the cream cheese until smooth. Add the vanilla and salt. Beat well.
  • Add the sugar 1/2 cup at a time and beat until smooth. Drizzle on top of the cake. If the frosting is too thick, thin with teaspoons of cream until it is thin enough to drizzle.

Notes

Room Temperature Ingredients

Use room-temperature butter, cream cheese, and eggs for this recipe.  Remove them from the refrigerator 2 hours before starting the cake.

Use Aluminum Foil To Prevent Over-Browning

Check the cake 15-20 minutes before it has finished cooking. If it is browning too much, place a sheet of aluminum foil sprayed with cooking spray on the top of the cake to prevent over-browning.

Storage

This cake can be kept on the countertop for 3-4 days. It also freezes well. 

Nutrition

Calories: 634kcalCarbohydrates: 90gProtein: 11gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 157mgSodium: 429mgPotassium: 148mgFiber: 1gSugar: 66gVitamin A: 858IUCalcium: 118mgIron: 1mg
Keyword Cream Cheese Pound Cake, pound cake recipe
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