Cream Cheese Pound Cake with Vanilla Bean Glaze
Ingredients
- 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.
Instructions
- Preheat oven to 325 degrees F. Spray well or grease a 10-inch bundt cake pan.
- Cream together the butter, cream cheese, and sugar for about 5 minutes or until very light and fluffy.
- Stir in the extracts.
- Add the eggs, one at a time, scraping down the bowl as needed.
- With the mixer on low speed, add the flour slowly and gradually. Do not over-mix!
- Pour batter into the prepared pan.
- Bake at 325 degrees F for 65-75 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze: Pour the milk into a glass measuring cup and scrape the vanilla bean in.
- 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.)
- Add the powdered sugar and whisk with a fork until thick and the right consistency for drizzling.
- 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
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g