Cream Cheese Pound Cake with Vanilla Bean Glaze

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

Cream Cheese Pound Cake with Vanilla Bean Glaze

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- 2 cups powdered sugar.


  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.


*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

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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

  2. 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. 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. 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. 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. 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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  9. 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

  10. 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.

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