Cream Cheese Pound Cake

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

Watch us make this Cream Cheese Pound Cake!

This rich pound cake is made with a powdered sugar glaze. This cake is absolutely delicious on it's own, but a little extra drizzle is a delicious addition to this cake.

The strawberries were used for decoration, but if you're a strawberry lover like myself, slice the strawberries for a nice addition to go along with this cake.

So let's get into this recipe so I can show you how it's done!

More recipes ---> Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake

Ingredients needed to make the Pound cake: 

For the cake:

• Cake flour - sifted
• Granulated sugar
• Whole eggs - room temperature
• Cream cheese - room temperature
• Unsalted Butter - room temperature
• Vegetable oil
• Vanilla extract
• Almond extract
• Salt

For the drizzle/glaze:

• Cream cheese - room temperature
• Unsalted Butter - room temperature
• Powdered sugar
• Vanilla extract
• Salt

Steps to make the Pound 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 well after each addition 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 non-stick 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.

Allow the cake to continue to cool on a wire rack before adding the icing.

To make the icing for the Pound Cake: 

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.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions:

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