This Cream Cheese Pound Cake is infused with almond extract and made with a powdered sugar glaze and topped with fresh strawberries.

There's something specialabout a pound cake that tastes both timeless and irresistible - and this Cream Cheese Pound Cake delivers in every bite. Infused with a hint of almond extract, baked until golden in a Bundt pan, and finished with a sweet powdered sugar icing, it's one of those desserts that instantly feels like home. Whether you serve it with fresh strawberries or enjoy it plain with a cup of coffee, this cake is rich, tender, and full of buttery flavor that keeps everyone reaching for more.

Video Tutorial

Why You'll Love This Recipe

It's Foolproof for Beginners: This recipe is beginner friendly and straightforward, making it perfect even if you've never baked a pound cake before. The simple mixing method and clear instructions set you up for success every single time.

Incredibly Moist and Tender: Thanks to the cream cheese and oil combination, this cake stays moist for days. No dry, crumbly pound cake here-each slice is rich, buttery, and melts in your mouth.

Sophisticated Flavor Profile: The almond extract adds a bakery-quality flavor that makes people wonder what your secret ingredient is. It's subtle enough not to overpower, but distinctive enough to make this cake memorable.

Make-Ahead Friendly: This cake is even better the 2nd day. Bake it the day before your event, and you'll have one less thing to stress about. It also freezes beautifully for up to three months.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter

Decadent Almond Cream Cheese Pound Cake with Vanilla Glaze

This luxurious pound cake combines the richness of cream cheese with a hint of almond flavor, creating a moist and tender dessert. The sweet vanilla glaze and fresh strawberry garnish make it perfect for special occasions or weekend treats.

What Makes This Cake Special

The addition of cream cheese creates an incredibly moist crumb and adds depth to the flavor profile. The almond extract provides a subtle, sophisticated note that elevates this beyond a traditional pound cake. While delicious on its own, the creamy glaze takes it to the next level.

Essential Baking Tips

Temperature Matters: Always bring eggs, butter, and cream cheese to room temperature before starting. This prevents lumps and ensures smooth blending.

Precise Measurements: Baking is a science-measure carefully for consistent results.

Proper Creaming: Take your time creaming the butter and sugar for the full 5 minutes. This incorporates air and creates a lighter texture.

Gentle Mixing: Once you cream the butter and sugar, mix just until combined. Overmixing can make your cake tough.

Pan Preparation: Use a quality baking spray that contains flour, or thoroughly grease and flour your bundt pan to ensure easy release.

How to Store the Sweet Potato Pound Cake

Store at room temperature, in an airtight container, for up to 5 days.
Freeze whole or in slices, well-wrapped, for up to 3 months.
Refrigerate up to 5 days; bring to room temperature before serving.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Cream Cheese Pound Cake recipe

This Cream Cheese Pound Cake is infused with almond extract and made with a powdered sugar glaze and topped with fresh strawberries.

4.34 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cream cheese pound cake, pound cake

Prep Time: 10

Cook Time: 1 15

Servings: people

Calories: 643kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c cake flour
3 c granulated sugar
8 ounces cream cheese- room temperature
1 ½ c unsalted butter (3 sticks)- room temperature
6 large eggs- room temperature
2 tbsps vegetable oil
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
For the icing:
8 ounces cream cheese- room temperature
½ c unsalted butter (1 stick) - room temperature
4 c powdered sugar
2 tsps vanilla extract
⅛ teaspoon (pinch) of salt

US Customary - Metric

Instructions

To make the cake:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, blend the butter, oil and sugar together on medium speed until creamy.
Add the cream cheese and mix until combined.
Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
Next, add the almond and vanilla extract and salt and mix.
Mix in the flour ½ c to 1 c at a time on low speed until combined.
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Spray a 12-cup bundt pan with baking spray.
Pour the batter into the pan and spread it evenly.
Bake for about an hour and 15 minutes.
The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting it (removing it from the pan).
Allow the cake to continue to cool on a wire rack before adding the icing.
To make the icing:
Using a hand or stand mixer, mix the butter and cream cheese until well blended.
Then add the vanilla extract and salt.
Next on slow speed, add the powdered sugar about a ½ c at a time until well blended and creamy.
Decorate the cake with the glaze however you desire, top with fresh strawberries and serve.

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Blend for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Mix only until combined before adding the next egg.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Nutrition

Frequently Asked Questions

Why does this recipe use cream cheese?

Cream cheese adds moisture, richness, and a subtle tang that balances the sweetness. It also creates a more tender crumb.

Can I substitute cake flour with all-purpose flour?

Yes, but your cake will be slightly denser. Cake flour has less protein, which creates a more tender crumb.

Can I omit the almond extract?

Yes! If you're not a fan of almond flavor, simply use 2 teaspoons of vanilla extract or your favorite extract instead.

Why are room temperature ingredients so important?

Room temperature butter, eggs, and cream cheese blend together smoothly without lumps, creating a uniform batter.

How do I know when my pound cake is done?

Insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs-no wet batter. The cake should also pull away slightly from the sides of the pan.

Can I make this without the glaze?

Definitely! The cake is delicious on its own. You could dust it with powdered sugar, serve it with whipped cream, or simply enjoy it plain.

My glaze is too thick/thin. How do I fix it?

If too thick, add a teaspoon of milk or cream at a time until you reach the desired consistency. If too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.

Do I need a stand mixer for this recipe?

No, a hand mixer works perfectly fine. Just make sure to cream the butter and sugar thoroughly for the full 5 minutes to incorporate enough air for a light texture.

More Pound Cake recipes made with Cream Cheese

Want to bake this cake Mile High style? Try my regular Mile High Cream Cheese Pound Cake recipe.

Peach Cobbler Cream Cheese Pound Cake - juicy peaches, a cobbler base, and a luscious glaze for a Southern dessert favorite.

Sour Cream + Cream Cheese = Sour Cream Cream Cheese Pound Cake, a delicious flavor combination!

Comments

4.34 from 9 votes (6 ratings without comment)