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Per serving
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- 1
Prep the pan
Preheat the oven to 300°F. Grease a standard bundt pan well with butter or nonstick spray, then lightly dust with flour — turn the pan upside down and tap out the excess. Set aside. Don't skip the flouring step; it's what lets the cake release cleanly.
- 2
Cream the butter and cream cheese
In a large bowl or stand mixer, beat the softened butter and softened cream cheese together on medium-high speed for at least 2 to 3 minutes, until the mixture is light, fluffy, and noticeably paler. This creaming step is the most important part of the recipe — it traps air in the fat, which gives the cake its lift and tender crumb. If your butter or cream cheese is cold, the fat won't cream properly, so make sure both are genuinely room temperature before you start.
- 3
Add sugar and eggs
With the mixer running, gradually pour in the sugar and continue beating for another 2 minutes. Then add the eggs one at a time, mixing just until combined after each addition. Adding eggs one by one keeps the batter smooth and emulsified — dump them all in at once and the batter can break.
- 4
Add flavorings and flour
Stir in the vanilla extract and butter extract. Add the cake flour and salt, and mix until just thoroughly combined. Cake flour has less protein than all-purpose flour, which means less gluten development and a more delicate, tender crumb — it's worth using here.
- 5
Bake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake at 300°F for 1 hour and 15 minutes to 1 hour and 30 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. A low oven temperature is intentional — it gives the inside time to bake through without burning the outside. Resist opening the oven door during baking, as sudden cold air can cause the cake to fall.
- 6
Cool and unmold
Let the cake cool in the pan for 10 minutes. Then carefully run a butter knife around the edges and center tube to loosen, and invert onto a serving plate. Cool completely, at least 1 hour, before glazing — glazing a warm cake will make the glaze slide right off.
- 7
Make the vanilla glaze and serve
Melt the butter in a medium bowl. Add half the powdered sugar and beat well. Add the milk and vanilla extract, beat until smooth. Add the remaining powdered sugar and beat until the glaze is thick and silky. Drizzle generously over the cooled cake. Serve as-is or topped with fresh strawberries.
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Cream Cheese Pound Cake
Created by: SugarAndButter
Ingredients
- 1 1/2 cup butter
- 8 oz cream cheese
- 2 2/3 cup sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1 tbsp butter extract
- 3 cup cake flour
- 1/4 tsp salt
- 3 tbsp butter
- 2 1/4 cup powdered sugar
- 3 tbsp milk
Instructions
- Prep the panPreheat the oven to 300°F. Grease a standard bundt pan well with butter or nonstick spray, then lightly dust with flour — turn the pan upside down and tap out the excess. Set aside. Don't skip the flouring step; it's what lets the cake release cleanly.
- Cream the butter and cream cheeseIn a large bowl or stand mixer, beat the softened butter and softened cream cheese together on medium-high speed for at least 2 to 3 minutes, until the mixture is light, fluffy, and noticeably paler. This creaming step is the most important part of the recipe — it traps air in the fat, which gives the cake its lift and tender crumb. If your butter or cream cheese is cold, the fat won't cream properly, so make sure both are genuinely room temperature before you start.
- Add sugar and eggsWith the mixer running, gradually pour in the sugar and continue beating for another 2 minutes. Then add the eggs one at a time, mixing just until combined after each addition. Adding eggs one by one keeps the batter smooth and emulsified — dump them all in at once and the batter can break.
- Add flavorings and flourStir in the vanilla extract and butter extract. Add the cake flour and salt, and mix until just thoroughly combined. Cake flour has less protein than all-purpose flour, which means less gluten development and a more delicate, tender crumb — it's worth using here.
- BakePour the batter into the prepared bundt pan and smooth the top with a spatula. Bake at 300°F for 1 hour and 15 minutes to 1 hour and 30 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. A low oven temperature is intentional — it gives the inside time to bake through without burning the outside. Resist opening the oven door during baking, as sudden cold air can cause the cake to fall.
- Cool and unmoldLet the cake cool in the pan for 10 minutes. Then carefully run a butter knife around the edges and center tube to loosen, and invert onto a serving plate. Cool completely, at least 1 hour, before glazing — glazing a warm cake will make the glaze slide right off.
- Make the vanilla glaze and serveMelt the butter in a medium bowl. Add half the powdered sugar and beat well. Add the milk and vanilla extract, beat until smooth. Add the remaining powdered sugar and beat until the glaze is thick and silky. Drizzle generously over the cooled cake. Serve as-is or topped with fresh strawberries.