Honestly, I’ve never really been that into pound cake. Until I tried THIS cream cheese pound cake, that is! Moist, tender, creamy buttery flavor, plus it has the perfect crumb. It truly is one of the best cakes I’ve ever had!
My best friend Sarah has above-average children. Example:
“I just caught Hyrum [6 years old] in the kitchen eating brown sugar out of the jar. When I told him to stop, he said, laughing hysterically, “Dost thou think, because thou art virtuous, there shall be no more cakes and ale?”
This is a DIRECT QUOTE from Shakespeare’s Twelfth Night. No, I am not making this up. Sarah is one of those wonder woman moms who homeschools her kids, and right now they are learning Shakespeare.
My sister-in-law Sandi and I were discussing Sarah’s unreal conversations with her children when she casually mentioned something about a mattress stabbing. Um, what?
She explained that she’s been having plumbing issues and one of her leaky pipes soaked through a mattress on the bottom floor. The mattress had to be thrown out. Her 3 boys asked if they could stab the mattress. With knives.
“I couldn’t think of a reason why they SHOULDN’T stab a mattress on its way to the trash, so I let them each pick out 2 knives from the kitchen, and let them at it.”
This is when I look at my children and think, “You’re kinda boring” and “Bless you, sweet angels” all at once.
My mother-in-law Kris has been making this cake for years and told me that it is the best pound cake she’s ever had. I didn’t bother making it for a while because I’m not gonna lie, when I think pound cake all I think of is too-dry, too-dense cake. So I wasn’t exactly skipping off to the kitchen. But she mentioned it a couple more times, and Kris’ recipes have never (ever) let me down, so I decided to try it out.
When I think of pound cake, my mouth automatically gets all dry. Does this happen to anyone else? (Same thing happens when I think of scones. Except these Bacon White Cheddar Scones. Those scones are amazing.) But THIS pound cake is full of cream cheese and butter and guys, it’s amazing. It has tons of flavor thanks to the vanilla and butter extract.
Cake flour is used instead of regular all purpose. It makes the cake more tender and less dense. The cake will still bake up just fine if you use regular flour, it just won’t be quite as awesome. You can make cake flour at home, here’s a tutorial. Personally I would rather buy a box than sift flour 5 times in a row, but that’s just me.
I served this with my easy recipe for Fresh Strawberry Topping and a vanilla glaze (recipe below). The cake is great by itself, but I mean who can say no to frosting and strawberries??
Cream Cheese Pound CakeServes 12-15 adjust servings
- 1 and 1/2 cups (3 sticks) salted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 and 2/3 cup white sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon butter extract or flavoring
- 3 cups cake flour, spooned and leveled
- 1/4 teaspoon salt
For the vanilla glaze
- 3 tablespoons butter, melted
- 2 and 1/4 cups powdered sugar
- 3 tablespoons milk or water
- 1 and 1/2 teaspoons vanilla
- Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
- In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
- Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
- Add eggs, one at a time, mixing until just combined each time.
- Stir in the vanilla and butter extract.
- Add the cake flour and the salt. Mix until combined thoroughly.
- Pour the batter into the prepared pan, smoothing the top.
- Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
- Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
- Cool for 1 hour, and then serve.
- To make the vanilla glaze: melt the butter in a medium bowl.
- Add half the powdered sugar and beat well.
- Add milk and vanilla, beat well.
- Add the rest of the powdered sugar and beat.
- Drizzle over the cooled cake.
- I like to serve this with Fresh Strawberry Topping
by The Food Charlatan
Other recipes you will love!
Fresh Strawberry Topping << this stuff is so good! Also click over to read a story about being trapped on an airplane with a 3 year old.
Cranberry Cake with Warm Vanilla Butter Sauce << this one is great for the holidays! Or the day cranberries show up in grocery stores, which is when I make it every year.
The Best Chocolate Cake I’ve Ever Had << for real though.
More delicious pound cakes!