Cream Cheese Pound Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
3 cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
½ teaspoon salt
04 -
2 cups (4 sticks) unsalted butter, softened
05 -
3 cups granulated sugar
06 -
6 large eggs, at room temperature
07 -
1 cup heavy cream
08 -
2 teaspoons vanilla extract
→ Glaze
09 -
1½ cups powdered sugar
10 -
3 to 4 tablespoons milk or heavy cream
11 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 325°F (163°C). Grease and flour a large Bundt pan.
02 -
In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 5 to 7 minutes.
03 -
Add eggs one at a time to the creamed mixture, beating well after each addition.
04 -
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
05 -
Gradually add dry ingredients to the creamed mixture alternately with the heavy cream, beginning and ending with the dry ingredients. Stir in vanilla extract until just combined.
06 -
Pour batter evenly into prepared Bundt pan. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
08 -
Whisk powdered sugar with milk or heavy cream and vanilla extract until smooth. Adjust consistency by adding more powdered sugar or milk as needed.
09 -
Drizzle glaze generously over cooled cake and allow to set before serving.
# Additional Tips:
01 -
Beating butter and sugar thoroughly is essential to achieve a light, tender texture.