This Cream Cheese Pound Cake with Almond Glaze is made with just 6 ingredients. It’s a dense and delicious pound cake begging for a sprinkling of fresh berries and a dollop of whipped cream!
The Best Cream Cheese Pound Cake
My youngest sister Jessica had raved about a cream cheese pound cake she’d been making the last few years. And she kept asking me if I had made it yet – and I’d reply again, meekly, that I still had not.
So last July, when our family was staying with Jessica’s family for the weekend, she took this matter into her own hands and made her famous cream cheese pound cake. Yes, she forced that cake on me and my unsuspecting family. The nerve!
But now I know why my sister wanted me to try the pound cake so badly. It’s delicious, in a very simple way. There are only 6 ingredients (with 2 being butter and cream cheese, yum!) to the pound cake, and it bakes up moist and dense and perfectly lovely. While she doesn’t usually add any kind of glaze to hers, I opted for a thin sugary crust with a hint of almond flavoring on mine.
A slice of this Cream Cheese Pound Cake with Almond Glaze begs for a few fresh berries and, if you’re feeling a little more indulgent, a big pillowy spoonful of barely sweetened whipped cream would be the ultimate pleasure.
WATER FIGHT!!
This photo just makes me smile. It was taken that same weekend that I first enjoyed Jessica’s pound cake. It was muggy and hot. Extremely hot. And everyone…well most everyone…found themselves in the back yard with buckets and bottles and blasters filled with water. It was the perfect sultry summer solution!
And, wow, am I ready for spring and summer, and the green I see in this photo from last July! We’re still buried in snow here in Minnesota. Yesterday I was looking at pictures from last year’s late March, when all our daffodils were blooming and we were running around in short sleeves and flip flops. Please tell me we’ll be there soon!!
This cream cheese pound cake was definitely worth the wait. But, really, what’s the point in waiting? I recommend trying this soon. Very, very soon!
Cream Cheese Pound Cake with Almond Glaze
Ingredients
- for the cream cheese pound cake:
- 1.5 c. 3 sticks unsalted butter, softened, plus 1 T. for buttering the pan
- 8 oz. cream cheese
- 3 c. sugar
- 6 large eggs
- 3 c. all-purpose flour plus more for flouring the pan
- 2 T. pure vanilla extract
- for the almond glaze:
- 1.25 c. powdered sugar
- 1 tsp. almond extract
- 1 to 3 T. milk depending on how thick you want the glaze
Instructions
- Coat the entire interior of a Bundt pan with the tablespoon of butter, taking care to get every little nook and cranny. Add a bit of flour and tilt the pan around to cover all of the buttered surface. Gently tap out the excess. Set pan aside.
- In the bowl of a stand mixer, beat the butter and cream cheese together. Add sugar
and beat well on high speed until light and fluffy. Turn mixer to low speed and add 2 eggs, then 1 cup flour, alternating adding eggs and flour until all eggs and flour are added, mixing well between each addition. Add vanilla and mix well. Pour into prepared Bundt pan and spread evenly. - Place pan in cold oven. Heat oven to 340° F and bake for 80 to 85 minutes, or until toothpick comes out mostly clean. Remove from oven and let cool 10 minutes in pan. Top Bundt pan with platter or cake stand and carefully turn cake out of pan. Let cool.
for the almond glaze:
- Whisk together all glaze ingredients. To get the very thin glaze as shown in my pictures, I used 2 tablespoons of milk to thin the glaze, and then drizzled the glaze over the cake when the cake still had just the slightest bit of warmth left to it. If you want a thicker glaze, start with just 1 tablespoon of milk to thin it, adding just a bit more if needed. Then wait until cake is completely cooled to drizzle the glaze over it.
Notes
Nutrition Information:
Thx for this recipe! Got last min request for pound cake. Picked this one. Made late @ night, served at early afternoon next day. Seemed a little dry @lunch, but by evening, it was PERFECT!! I added 1 T almond extract to batter & used the glaze as written. OMG-HEAVEN! As w most cakes, do try to make a day or two ahead for best flavor & texture! Plan to make this many times again! Thx Brenda, Jessica, Pauline & Penzey’s!
Hi there! I love reading all the cute stories on your blog and trying your recipes always puts smiles on my family’s faces, especially your buttermilk pancakes! This recipe sounds incredible and I can’t wait to try it, however I don’t have a bundt pan, can I substitute a normal 9in cake pan? And if so, will the cook time alter?
Need to try this recipe! Sounds yummy!
I read about a orange cream cheese bundt cake in a book and I just had to find the recipe. The name of your website is why I chose your recipe. I didn’t have orange extract so I substituted strawberry jam and the result was AMAZING!!! Thank you for your wonderful page and sharing this recipe with all of us. God Bless.
Hi there, I made this recipe over Easter and LOOOOVED it. I contribute with DimplePrints to Tatertots and Jello. We’re putting together a Mother’s Day post idea next week and I was wondering if we could use this recipe for a printable recipe card for free download. I’d credit your blog in the post, which could potentially drive a lot of traffic your way. I just wanted to ask you before we did anything…we’d take your recipe and just turn it into a Mother’s Day gift idea with a tag that read “With a mom like you, life’s a piece of cake”. Let me know! Abbey @ thecardswedrew@yahoo.com
Thanks!
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