Description
A buttery, moist pound cake enriched with cream cheese and topped with a glossy strawberry glaze—perfect for brunches, tea parties, or summer celebrations.
Ingredients
Scale
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- 1 tsp pure vanilla extract
- ½ tsp salt
- 4 oz cream cheese (for glaze), softened
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- ¼ cup fresh strawberry purée
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan with butter and flour or baking spray.
- Beat butter and cream cheese together until smooth and fluffy (about 3 minutes).
- Gradually add sugar and beat for another 4–5 minutes until light and airy.
- Add eggs one at a time, mixing well after each addition.
- Sift flour and salt together, then slowly add to wet mixture. Mix on low until just combined.
- Stir in vanilla extract.
- Pour batter into prepared pan, smooth top, and bake for 75–85 minutes until a toothpick comes out clean.
- Let cool in pan for 15–20 minutes, then invert onto wire rack and cool completely.
- For glaze, purée strawberries and beat cream cheese until smooth.
- Add powdered sugar, then mix in strawberry purée, milk/cream, and vanilla until pourable.
- Drizzle glaze over cooled cake and let set 10–15 minutes before serving.
Notes
For best results, use room-temperature ingredients and full-fat brick-style cream cheese. Store wrapped at room temp for 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 140mg
Keywords: pound cake, cream cheese, strawberry glaze, dessert, cake, summer treat