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; however, this cake does not need a glaze if you don’t want to add it.

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 wit this cake.

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

 

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Ingredients needed to make this Cream Cheese Pound Cake: 

For the cake:

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

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

 

For the drizzle/glaze:

  • Cream cheese – room temperature
  • Butter – room temperature
  • Powdered sugar
  • Vanilla extract
  • Salt

 

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

 

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.

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

 

  • 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 1/2 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.

 

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  • 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.

 

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

 

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 1/2 c at a time until well blended and creamy.
  • Decorate the cake with the glaze however you desire, top with fresh strawberries and serve.

 

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

 

This cake will keep for 3-5 days before it loses it’s freshness. Another option is to slice the cake, wrap it in plastic wrap and then foil and place it in the freezer.

Once you are ready to eat the cake again, remove it from the freezer and allow it to thaw at room temperature while still wrapped. Remove from the wrapping and serve as desired.

 

Enjoy!

 

**Shop my Amazon store to get the bundt pan used to make this recipe and check out other cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also enjoy:

 

Pecan Pie Cheesecake

Apple Pie Cheesecake Tacos

Kentucky Butter Cake

 

 

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Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter
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.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese pound cake, pound cake
Servings: 12 people
Calories: 643kcal

Ingredients

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

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 well after each addition before adding the next egg.
  • Next, add the almond and vanilla extract and salt and mix.
  • Mix in the flour 1/2 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:
  • 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 1/2 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

Nutrition

Calories: 643kcal | Carbohydrates: 117g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 393mg | Potassium: 150mg | Fiber: 1g | Sugar: 52g | Vitamin A: 969IU | Calcium: 148mg | Iron: 0.4mg
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