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!
Ingredients
for the cream cheese pound cake:
1.5c.3 sticks unsalted butter, softened, plus 1 T. for buttering the pan
8oz.cream cheese
3c.sugar
6large eggs
3c.all-purpose flourplus more for flouring the pan
2T.pure vanilla extract
for the almond glaze:
1.25c.powdered sugar
1tsp.almond extract
1 to 3T.milkdepending 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
Adapted from my sister Jessica's recipe box, originally from an old Penzeys catalog.
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.