This cream cheese pound cake is everything you can imagine: delicious with a dense, tight, moist crumb and a puckery lemon glaze that’s the perfect foil to all that richness.
Cream cheese pound cake. Have there ever been four more wonderful words? The cream cheese brings a certain loveliness that results in a tight crumb that’s moist rather than grab-a-glass-of-milk-so-I-don’t-choke dry. As if that’s not enough, then the cake is drizzled with a sweet and tangy lemon glaze. What makes this dessert even better is that the recipe makes not just one but two cakes, both of which will keep beautifully, so if you decide to keep both rather than gift one or both, you can easily linger over them all week long.–Angie Zoobkoff
Cream Cheese Pound Cake
- Quick Glance
- 25 M
- 1 H, 40 M
- For the cream cheese pound cake
- Vegetable oil cooking spray or butter
- 3 cups all-purpose flour (380 g)
- 2 teaspoons fine sea salt (8 g)
- 3 sticks unsalted butter (12 ounces or 340 g), room temperature
- 8 ounces full fat cream cheese (227 g), room temperature
- 3 cups granulated sugar (600 g)
- 6 large eggs
- 1 teaspoon vanilla extract (5 ml)
- For the glaze (optional, but don't pass it up)
- 2 cups confectioners’ sugar (227 g)
- 1/4 cup lemon juice (60 ml)
- Make the pound cake
- 1. Preheat the oven to 350°F (180°C). Generously coat two 9-by-5-inch metal or ceramic loaf pans with cooking spray or butter.
- 2. In a medium bowl, whisk together the flour and salt.
- 3. In the bowl of a stand mixer on high speed or in a large bowl with a handheld electric mixer on high, beat the butter and cream cheese until smooth, 1 to 3 minutes. Gradually add the sugar, beating until the mixture is pale and fluffy, 4 to 8 minutes. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.
- 4. Turn the mixer to low speed and then add the flour mixture in 2 batches, beating until just combined after each addition, about 1 minute.
- 5. Divide the batter between the 2 prepared pans. Tap the pans on the counter and smooth the tops with an offset spatula. Bake until golden and a cake tester comes out with a few crumbs attached, 65 to 80 minutes. If the tops of the cakes seem to be browning too quickly, tent them with foil. Transfer the pans to a wire rack to cool for about 10 minutes. Then carefully turn the cakes out onto a wire rack to cool completely, about 2 hours. (The pound cakes can be wrapped in plastic and stored at room temperature for up to 3 days or frozen for up to 3 weeks. Thaw the wrapped cakes at room temperature before unwrapping and slicing.)
- Make the glaze
- 6. In a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
- 7. Set a rack over a parchment-lined baking sheet. Pour the lemon glaze, if using, over the pound cakes, letting it drip down the sides. Let rest until the glaze sets, 30 to 60 minutes. Slice. Devour. Repeat.