Cream Cheese Pound Cake with Almond Glaze
Yield: 16 servings
This pound cake is rich, buttery, and perfectly dense with a velvety crumb — with just 6 basic ingredients! Add a simple almond glaze or sprinkle of powdered sugar if you like.
Ingredients
Pound Cake
- 1½ cups (3 sticks) unsalted butter, plus 1 tablespoon for buttering the pan, softened to room temperature
- 8 ounces full-fat, brick-style cream cheese, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, plus more for flouring the pan
- 2 tablespoons pure vanilla extract
Almond Glaze
- 1¼ cups powdered sugar
- 1 teaspoon pure almond extract
- 1 to 3 tablespoons whole milk, depending on how thick you want the glaze
Instructions
Pound Cake
- Coat the entire interior of a 10-12 cup Bundt pan with the tablespoon of butter, taking care to get every little nook and cranny - do not leave any dry patches. Add a bit of flour and tilt the pan around to cover all of the buttered surface. Gently tap out the excess flour. Set pan aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, on high speed, beat the butter and cream cheese together until smooth. Add sugar and beat well on high speed until light and fluffy, 1-2 minutes. 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 to incorporate. 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.
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
Adapted from my sister Jessica's recipe box, originally from an old Penzeys magazine.
Nutrition Information:
Serving: 1 Calories: 466kcal Carbohydrates: 69g Protein: 8g Fat: 18g Saturated Fat: 10g Polyunsaturated Fat: 6g Cholesterol: 116mg Sodium: 172mg Fiber: 1g Sugar: 50g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.