Cream Cheese Pound Cake with Vanilla Bean Glaze

 Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick

Oh the bundt cake, such a beautiful molded pan that makes me reminiscent of cakes my Mama used to make in my childhood. I got a bundt cake pan as a wedding gift, but I haven’t actually found a use for it until now. Yup- this was my first bundt and I can’t tell you how thrilled I was to flip the pan over and see the pretty shaped cake. This was before I even cut into it and saw the most soft and velvety pound cake I’ve ever had. This recipe is truly out of this world good.

 Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick

Butter and cream cheese are whipped together for this beauty as well as 6 whole eggs and some flour and sugar. I was surprised to see that the recipe didn’t call for any baking powder or baking soda, and couldn’t imagine how this cake would be anything other than tough and flat. Well, it turns out that 6 eggs and a fluffy creamed mixture really do make this cake rise and poof a bit while also keeping that perfect dense pound cake texture.

 Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick

This cake is perfect just on it’s own, but I couldn’t leave it at that of course so I added a vanilla bean glaze, (and really when is vanilla bean anything ever a bad thing?) I loved seeing all those specks of vanilla bean and it added a little extra sweetness to the not-too-sweet cake. The possibilities for this smooth and sturdy cake are endless. It would be lovely with a berry compote, whipped cream, or even made into layers and frosted.

 Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick

Now I just want another chance to use my beautiful bundt pan. Do you have one? Any bundt-worthy recipes you’d like to pass my way? 

Cream Cheese Pound Cake with Vanilla Bean Glaze


  • 1 1/2 cups butter (3 sticks)- softened
  • 1 (8 ounce) package cream cheese- softened
  • 2 1/2 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon or almond extract (optional)
  • 6 eggs- room temperature
  • 3 cups cake flour- sifted *
  • 1 vanilla bean split open
  • 3 tablespoons of whole milk (or a mixture of lowfat milk and heavy cream)
  • 1- 1 1/2 cups powdered sugar.


  1. Preheat oven to 325 degrees F. Use butter to generously grease a 10-inch bundt cake pan.
  2. Cream together the butter, cream cheese, and sugar for about 5 minutes or until very light and fluffy.
  3. Stir in the extracts.
  4. Crack all eggs into a bowl and remove any shells if needed.
  5. With the mixer on low speed, add the flour and the eggs alternately, beginning and ending with the flour, adding one egg at a time and small portions of flour. Do not over-mix!
  6. Pour batter into the prepared pan.
  7. Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted in the center comes out clean.
  8. For the glaze: Pour the milk into a glass measuring cup and scrape the vanilla bean in.
  9. Let it steep for an hour or overnight to really make the milk mixture have a strong vanilla flavor. (If you start the glaze it when the cake goes into the oven, it will be ready as it's cooling.)
  10. Add the powdered sugar and whisk with a fork until thick and well- mixed.
  11. Drizzle over the cooled cake.


*I really recommend cake flour for the perfect velvety texture. If you don't have it though, use all-purpose but subtract 6 tablespoons.

Cake recipe adapted from: All Recipes and Southern Living Magazine
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 Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick  Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick  Cream Cheese Pound Cake with Vanilla Bean Glaze via The Baker Chick

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  1. bakeyourday says

    I love sour cream coffee cake so I can only imagine how much I would enjoy this. The texture looks so perfect!

  2. Tracey says

    Your first bundt?! It’s gorgeous, definitely a great choice! I love bundts so much and have tried some great ones. If you check the bundt tag on my blog there’s a bunch I’d recommend :)

  3. says

    Wow, this looks really amazing. I don’t have a bundt pan, and it kind sucks. I would really love a traditional bundt pan. I probably should have asked one for Christmas or my birthday, but I did get several different sized pans, which made me very happy as well. Can’t wait to try this some day.

  4. says

    Vanilla with real vanilla bean is my very favorite flavor. I am excited to give this a try! It looks wonderful. I adapt most bundt recipes for my mini-bundt pan. (Mini-bundt cakes kind of offer portion control and you can freeze the ones you don’t need immediately) You certainly could do the reverse and adapt mini-bundt to regular. I have a Chocolate Buttermilk and a Cinnamon Swirl posted that I really like. Also, though I haven’t tried them yet so I can only attest to their beauty, I have pinned a bunch of bundt cakes on Pinterest.

  5. says

    I am so fascinated by Bundt cakes these days. I found a group board on Pinterest (that I am not a member of) that looks pretty amazing and I thought you might be interested #BundtaMonth. Its also a monthly link party thing for Bundt enthusiasts :) Your cream cheese pound cake is so delicious, it really should be up on that board. Thanks for the recipe!

  6. Allie says

    OMG thank you so much for sharing this recipe! The cake looks heavenly! Do you think I can bake one using a regular round pan?

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