Butter Pound Cake with Cream Cheese Glaze

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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

 

 

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