Introduction
Cream cheese pound cake is the ultimate dessert for anyone who loves a soft, dense cake with a touch of richness. This cake has a buttery, velvety texture and a delicate crumb that practically melts in your mouth, thanks to the addition of cream cheese. Not only does the cream cheese add a wonderful depth to the flavor, but it also keeps the cake exceptionally moist. Finished with a zesty lemon-vanilla glaze, each slice is a perfect blend of creamy sweetness and a light tang from the lemon. Ideal for tea time, holiday gatherings, or any special occasion, this cream cheese pound cake is a showstopper that will have everyone asking for seconds.
Ingredients:
For the Pound Cake:
- 1 ½ cups (340g) unsalted butter, softened to room temperature
- 1 package (8 oz / 225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Lemon Vanilla Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra tang)
Preparation:
Step 1: Prepare the Oven and Pan
- Preheat the oven to 325°F (165°C).
- Grease a 10-inch (25 cm) bundt or tube pan thoroughly with butter or nonstick spray. Dust with a light layer of flour to prevent sticking, or line with parchment if preferred.
Step 2: Cream the Butter, Cream Cheese, and Sugar
- In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer on medium speed to beat until the mixture is smooth and creamy, around 2-3 minutes.
- Gradually add the granulated sugar, continuing to beat for another 4-5 minutes until the mixture is light and fluffy. This step is essential for incorporating air into the batter for a tender crumb.
Step 3: Add the Eggs
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- After adding all the eggs, add the vanilla extract and mix until combined.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake tough.
Step 5: Pour the Batter and Bake
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should slightly pull away from the pan.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Lemon Vanilla Glaze
- While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract. Add lemon zest for extra zing if desired.
- Adjust the glaze consistency by adding a few extra drops of lemon juice for a thinner glaze or more powdered sugar for a thicker one.
Step 7: Glaze the Cake
- Once the cake has completely cooled, drizzle the lemon vanilla glaze over the top, allowing it to cascade down the sides for an elegant finish.
- Let the glaze set for a few minutes before slicing and serving.
Cooking Notes
- Room Temperature Ingredients: Using room-temperature butter, cream cheese, and eggs helps the ingredients mix more smoothly, leading to a better texture.
- Check for Doneness: Every oven bakes differently, so begin checking the cake for doneness around the 1-hour mark.
- Preventing a Dense Cake: Avoid overmixing once the flour is added, as this can develop gluten and create a denser cake.
Serving Suggestions
This cream cheese pound cake pairs wonderfully with fresh berries or a dollop of whipped cream. For a touch of elegance, serve with a sprig of mint on the side. It’s perfect for a dessert platter, brunch, or even as a morning treat with coffee or tea. The rich and creamy texture of this cake makes it ideal for holiday tables or special gatherings.
Tips
- Freezing the Cake: This cake freezes beautifully. Wrap individual slices or the entire cake in plastic wrap and store in an airtight container in the freezer for up to 3 months.
- Adding Flavor Variations: Experiment with orange or almond extracts in the glaze, or add poppy seeds to the batter for a unique twist.
- Letting the Cake Cool: For best results, allow the cake to cool fully before applying the glaze to avoid melting.
Prep Time:
20 minutes
Cooking Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Nutritional Information (per slice, serves 12):
- Calories: 450
- Protein: 5g
- Sodium: 210mg
Conclusion
Cream Cheese Pound Cake with Lemon Vanilla Glaze is the ultimate dessert for those who love a moist, rich cake with a slight tang from lemon. The cream cheese in the batter ensures each bite is soft and flavorful, while the lemon-vanilla glaze adds a finishing touch that balances the sweetness with a hint of citrus. This cake can be enjoyed year-round and is simple enough for everyday baking but elegant enough for special occasions. Whether you’re sharing it with family or savoring it yourself, this cake promises to be a memorable treat.
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Cream Cheese Pound Cake with Lemon Vanilla Glaze Recipe
- Total Time: 1 hour 50 minutes
Ingredients
For the Pound Cake:
- 1 ½ cups (340g) unsalted butter, softened to room temperature
- 1 package (8 oz / 225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Lemon Vanilla Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra tang)
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 325°F (165°C).
- Grease a 10-inch (25 cm) bundt or tube pan thoroughly with butter or nonstick spray. Dust with a light layer of flour to prevent sticking, or line with parchment if preferred.
Step 2: Cream the Butter, Cream Cheese, and Sugar
- In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer on medium speed to beat until the mixture is smooth and creamy, around 2-3 minutes.
- Gradually add the granulated sugar, continuing to beat for another 4-5 minutes until the mixture is light and fluffy. This step is essential for incorporating air into the batter for a tender crumb.
Step 3: Add the Eggs
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- After adding all the eggs, add the vanilla extract and mix until combined.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake tough.
Step 5: Pour the Batter and Bake
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should slightly pull away from the pan.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Lemon Vanilla Glaze
- While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract. Add lemon zest for extra zing if desired.
- Adjust the glaze consistency by adding a few extra drops of lemon juice for a thinner glaze or more powdered sugar for a thicker one.
Step 7: Glaze the Cake
- Once the cake has completely cooled, drizzle the lemon vanilla glaze over the top, allowing it to cascade down the sides for an elegant finish.
- Let the glaze set for a few minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 450
- Sodium: 210mg
- Protein: 5g