Cream Cheese Pound Cake recipe

4.34 from 9 votes

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

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: cream cheese pound cake, pound cake

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.

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