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Cream Cheese Pound Cake with Vanilla Bean Glaze

March 14, 2017 by Audra 27 Comments

Cream Cheese Pound Cake with Vanilla Bean Glaze

*Original Recipe posted January 2013. New photos and slightly tweaked recipe as of March 2017.

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 hadn’t actually found a use for it until this beauty. Yup- this was my first bundt and I can’t tell you how thrilled I was to flip the pan over and see this beautifully shaped cake. (This was before I even cut into it and tasted 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

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

The cake on it’s own isn’t overly sweet and the addition of the vanilla bean glaze made for the perfect bite.  When it comes to classic recipes you need in your collection- this is one of them. Dense, buttery pound cake with a creamy vanilla glaze- simple cake perfection!

Cream Cheese Pound Cake with Vanilla Bean Glaze

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Cream Cheese Pound Cake with Vanilla Bean Glaze
 
Ingredients
  • 1½ cups butter (3 sticks)- softened
  • 1 (8 ounce) package cream cheese- softened
  • 2½ 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- 2 cups powdered sugar.
Instructions
  1. Preheat oven to 325 degrees F. Spray well or 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. Add the eggs, one at a time, scraping down the bowl as needed.
  5. With the mixer on low speed, add the flour slowly and gradually. Do not over-mix!
  6. Pour batter into the prepared pan.
  7. Bake at 325 degrees F for 65-75 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 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 the right consistency for drizzling.
  11. Drizzle over the cooled cake.
Notes
*I really like cake flour for the perfect velvety texture. If you don't have it though, you can use all-purpose and subtract 3 tablespoons. Add 3 tablespoons of corn starch and gently whisk together before using.

Cake recipe adapted from: All Recipes and Southern Living Magazine
3.5.3251

Filed Under: Cake, Recipes Tagged With: Cream Cheese, Vanilla, Vanilla Bean

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Comments

  1. bakeyourday says

    January 14, 2013 at 3:33 pm

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

    Reply
  2. Tracey says

    January 14, 2013 at 4:21 pm

    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 :)

    Reply
  3. Warm Vanilla Sugar says

    January 14, 2013 at 4:28 pm

    Such a classic. Love this!

    Reply
  4. Rossi @ A Baking Girl says

    January 14, 2013 at 5:51 pm

    This is lovely! I would recommend lemon poppyseed bundt cake
    http://www.abakinggirl.com/2012/10/08/lemon-poppyseed-bundt-cake/

    Reply
  5. Annie @Annie's City Kitchen says

    January 14, 2013 at 8:16 pm

    I’m so in love with pound cake. It totally reminds me of my grandma and it’s the most satisfying flavor and texture.

    In terms of recipe suggestions, I’ve been DYING to try this tunnel of fudge recipe because duh. http://www.annies-eats.com/2012/04/27/tunnel-of-fudge-cake/

    Reply
  6. tara says

    January 14, 2013 at 9:41 pm

    Ohhhhh god I love pound cake!!!

    Your first time bundt was beautiful!

    Reply
  7. Becca from Cookie Jar Treats says

    January 15, 2013 at 12:18 am

    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.

    Reply
  8. Desiree says

    January 15, 2013 at 1:13 am

    this looks and sounds so yummy! glad to have stumbled upon your blog :)

    Reply
  9. claire says

    January 15, 2013 at 2:47 pm

    This is stunning Audra!

    Reply
  10. Lucy Sorensen says

    January 15, 2013 at 5:59 pm

    I like using a bundt pan to make monkey bread.

    Reply
  11. Wendy says

    January 16, 2013 at 12:34 am

    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.

    Reply
  12. Joanne (eats well with others) says

    January 17, 2013 at 12:17 pm

    It always surprises me just how delicious bundts are. So simple yet so amazing. I’m loving this recipe! And yes – Friday is going to be so much fun!!

    Reply
  13. Colette says

    January 17, 2013 at 8:45 pm

    I love bundts. They’re quick and beautiful.

    Reply
  14. Wendy says

    January 25, 2013 at 4:13 pm

    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!

    Reply
  15. Jill levitt says

    February 3, 2013 at 3:28 pm

    There isn’t any baking powder in this…is that okay?

    Reply
    • Audra says

      February 3, 2013 at 6:07 pm

      Yep! All the eggs and creaming the butter for 5 minutes adds volume :)

      Reply
  16. Marissa says

    February 12, 2013 at 3:47 am

    My Baking Addiction has some really nice bundt cakes in her recipe box

    Reply
  17. Allie says

    November 28, 2013 at 11:07 am

    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?

    Reply
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  21. Rusty H Briggs says

    March 14, 2017 at 10:34 pm

    Beaucoup thanks for this glorious recipe! I’ve probably baked it 2 dozen times, for every kind of occasion you can imagine, my favorite being the because-I-want-it occasion. I was also given a beautiful ceramic bundt pan as a wedding gift, , , like 38 years ago. (Yikes! we got old somehow) I recently got one of those fancy metal swirl-shaped bundt pans from King Arthur. I haven’t used it yet, but your pound cake will be the first baked in it. I’ve baked your cake with a few variations — fior d’Sicilia in place of other flavorings; various fresh citrus peel and juice; a bit of chocolate marbeling; fresh berries; pecans and citron; crystalized ginger; and so on. It’s just a wonderful cake, and I’m so grateful you shared it — my family and pals are too. Love to you and yours

    Reply
  22. Kathy King says

    March 15, 2017 at 3:51 pm

    I LOVE almond flavoring & therefore use that more often rather than the vanilla. One thing is certain…this simple & classic pound cake is perfect ANY TIME of year…it’s been my go-to recipe for 20 years! Thanks for posting.

    Reply
  23. [email protected] says

    March 22, 2017 at 12:08 pm

    This looks absolutely stunning. I am going to have to try this recipe ASAP!

    Reply

Trackbacks

  1. Cream Cheese Pound Cake with Vanilla Bean Glaze - Marie's Cuisine says:
    September 18, 2013 at 8:27 pm

    […] Cake slightly adapted from The baker chick […]

    Reply
  2. Layered Berry Pound Cake says:
    June 26, 2017 at 10:36 am

    […] here, (like it was a couple weeks ago,) I may have chosen to do that, but I love my recipe for Cream Cheese Pound Cake and baking wasn’t out of the question. Either way- this is a pretty simple treat to throw […]

    Reply
  3. Cream Cheese Pound Cake For National Pound Cake Day | THE NIBBLE Blog - Adventures In The World Of Fine Food says:
    March 4, 2019 at 11:40 am

    […] [1] Cream cheese pound cake bundt from The Baker Chick. […]

    Reply

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