Description
This Pound Cake with Homemade Cream Cheese Icing is a rich, buttery dessert with a dense crumb and a tangy cream cheese frosting—perfect for celebrations or an indulgent treat.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the cream cheese icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 325°F (165°C) and grease a bundt or loaf pan generously.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Stir in the vanilla extract and pour the batter into the prepared pan, smoothing the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the icing, beat the cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt.
- Once the cake is cool, spread or drizzle the cream cheese icing generously over the top.
Notes
- Add lemon or almond extract for flavor variation.
- Fold in chopped pecans or walnuts for texture.
- Swirl in fruit puree for a marbled effect.
- Store at room temperature for 3 days or refrigerate for a week.
- Freeze individual slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
