• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

Butter Pound Cake with Cream Cheese Glaze

September 22, 2015 by Louise 4 Comments

Simple-Pound-Cake-with-Cream-Cheese-Glaze

Sometimes I like to get back to the basics of baking – simple and delicious and old-fashioned.  Those are words that perfectly describe this easy butter pound cake recipe with cream cheese glaze.

This is the perfect cake for a family get-together, church potluck or even a bake sale (it always sells really fast at our bake sales!). It comes together easily and is always a crowd-pleaser.

I should also tell you – you don’t really need the glaze for this cake to be complete. It’s perfectly delicious all on it’s own. In fact, when I bake it for bake sales, I usually leave the glaze off simply because it’s easier to package.

Sliced-Pound-Cake

But if you have the time and you really want to take it up a notch – pour on the glaze.  Double the glaze even – I like it thick and creamy and over the top 🙂 I might even eat the glaze straight out of the spoon… just don’t tell anybody!

So are you ready?

Here’s the recipe for ya!

Slice-of-Pound-Cake

Simple Butter Pound Cake with Cream Cheese Glaze

Ingredients:
  • 2¾ cups sugar
  • ¾ cup salted butter, softened
  • ¾ cup shortening
  • 2 tsp. vanilla extract
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup evaporated milk
  • ¼ cup sour cream

For the Glaze:

  •  4 oz cream cheese, at room temperature
  • 4 Tbsp salted butter, at room temperature
  • 1 1/2 cups – 2 cups powdered sugar
  • 6 Tbsp milk (more or less to reach desired consistency)
  • 1 tsp vanilla extract
Instructions:
For the cake:
  1. Preheat oven to 325°F.
  2. Cream together the sugar, butter and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
  3. In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). Add this flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream.
  4. Pour the batter into a prepared bundt pan. Bake at 325°F until a toothpick inserted in the middle comes out clean (35-45 minutes – but check at 35 minutes!).
  5. Flip onto a cooling rack and allow it to cool for at least 1 hour.

For the glaze:

  1. In a medium mixing bowl, on medium speed, blend together the cream cheese and butter until well combine and fluffy, about 2 minutes.
  2. Add in 1 1/2 cups of sugar and vanilla; mix about 1 minute until well combine. Add the milk and possibly more sugar – until you get a consistency you like. I prefer the glaze pretty thick and creamy.
  3. Pour/drizzle over the finished cake and enjoy

 

 

Previous Post: « Happy Fondant Friday Cake Lovers!
Next Post: Snail Cupcakes »

Reader Interactions

Comments

  1. sathiarani

    September 23, 2015 at 10:11 AM

    can I instead of using shortening use butter itself, ie 1.5 cups of butter.

    Reply
    • Rose

      September 23, 2015 at 10:36 PM

      I have not ever tried any substitutes. Of course you can try it – I simply cannot vouch for whether it’ll work or not.

      Reply
  2. Tahira

    September 22, 2015 at 9:11 PM

    What can be used instead of shorting in this cake can u pls tell me

    Reply
    • Rose

      September 23, 2015 at 4:08 AM

      Sorry – no substitutes this time around. At least none I’ve tried.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Copyright © 2023 · Cake Journal