Cheese Pound Cake (Print-Friendly Version)
# What You'll Need:
→ Glaze
01 -
1 teaspoon vanilla extract
02 -
3 to 4 tablespoons milk or heavy cream
03 -
1½ cups powdered sugar
→ Cake
04 -
2 cups (4 sticks) unsalted butter, softened
05 -
3 cups all-purpose flour
06 -
6 large eggs, at room temperature
07 -
3 cups granulated sugar
08 -
½ teaspoon salt
09 -
1 cup heavy cream
10 -
2 teaspoons vanilla extract
11 -
½ teaspoon baking powder
# Step-by-Step Directions:
01 -
After baking, let the cake chill in the pan for 15 minutes then flip it onto a wire rack to finish cooling.
02 -
Pour the glaze all over the cooled cake and give it time to set up before you serve.
03 -
Sift flour, baking powder, and salt together in a bowl.
04 -
Set your oven to 325°F (163°C). Grease and then dust a big Bundt pan with flour.
05 -
Mix powdered sugar with milk or cream and vanilla until smooth. Add more sugar or milk if it’s too thick or thin.
06 -
Put the batter in the pan and bake for 70 to 80 minutes. Use a toothpick to check—it should come out clean.
07 -
Beat softened butter and sugar in a large bowl until it’s fluffy and light, about 5 to 7 minutes.
08 -
Add eggs one by one to the butter and sugar, mixing well after each one goes in.
09 -
Slowly mix the dry stuff into the butter mix, going back and forth with the heavy cream. Start and end with the dry ingredients. Stir in vanilla last until just blended.
# Helpful Notes:
01 -
Whipping butter and sugar properly helps make the cake light and soft.