Desserts
Cream Cheese Pound Cake with Vanilla Bean Glaze
An ultra-rich, close-crumbed pound cake made with a full block of cream cheese for a tang that balances every buttery bite.
Cream cheese pound cake is the fancier cousin of the classic, with a texture so tight and velvety it practically slices like fudge. Vanilla bean flecks throughout the glaze make it feel special enough for a birthday but simple enough to bake on a whim.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla bean paste)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
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1
Prep the panPreheat the oven to 300°F and grease and flour a 10-inch tube pan thoroughly, including the center tube.
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2
Cream the baseBeat the butter and cream cheese together until completely smooth, then add the sugar and beat 5 minutes until light and fluffy.
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3
Add eggs slowlyAdd the eggs one at a time, beating for a full 30 seconds after each addition to build structure.
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4
Fold in dry ingredientsWhisk the flour, baking powder, and salt together, then fold into the batter in three additions on low speed, mixing just until no streaks remain. Stir in the vanilla extract.
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5
Bake gentlyPour the batter into the prepared pan, smooth the top, and bake for 80-90 minutes, tenting with foil if the top browns too quickly, until a skewer comes out clean.
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6
Cool in stagesCool in the pan for 20 minutes, then turn out onto a wire rack and cool completely, at least 2 hours.
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7
Make the glazeWhisk the powdered sugar, vanilla bean seeds, and heavy cream until smooth, then drizzle over the cooled cake and let set before slicing.
Okra & Oak Tip
Bake this cake low and slow at 300°F rather than 350°F to keep the dense batter from cracking or drying out at the edges.
Storage
Store covered at room temperature up to 5 days, or refrigerate up to 10 days; bring to room temperature before serving for the best texture.
Frequently Asked Questions
Yes, simply use an extra teaspoon of vanilla extract in the glaze in its place, though the specks add a nice visual touch.
That's normal with this much fat and egg; it will smooth out completely once the flour is folded in, so don't overmix trying to fix it.
Nutrition
Per serving. Values are estimates.
445
Calories
6g
Protein
54g
Carbs
22g
Fat
