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cream cheese pound cake with almond vanilla glaze
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Cream Cheese Pound Cake with Vanilla Almond Glaze

Truly the best pound cake you'll ever eat in your life, please trust me! The glaze is everything, do not skip it.

Course Dessert
Cuisine American
Keyword cake, pound cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 15 people
Author LeAnne Shor

Ingredients

The cake:

  • 1 1/2 cups unsalted Kerrygold grass fed butter at room temperature, plus 2 tablespoons for preparing the Bundt pan
  • 8 oz. 1 package cream cheese, room temperature
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3 cups unbleached all purpose flour plus 2 tablespoons, for preparing the pan
  • 1/2 teaspoon kosher salt

Vanilla Almond Glaze:

  • 1 cup granulated sugar
  • ½ cup water
  • ½ tsp coconut extract
  • 1 tsp rum flavor extract
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • pinch kosher salt

Instructions

The cake:

  1. Preheat the oven to 325° F. Prepare a 10-15 quart Bundt pan: brush the 2 tablespoons of softened butter evenly on the interior of the pan, making sure to get into the crevices. Sprinkle 2 tablespoons of unbleached all purpose flour into the coated pan, and shake the pan to distribute the flour evenly over the butter. Shake out excess flour. Set your prepared pan in the fridge to chill while mixing up the batter.
  2. Beat butter and cream cheese together until smooth. Gradually add sugar and continue beating for at least 5 minutes.
  3. Add eggs, one at a time, incorporating each before adding the next. Add vanilla and almond extracts and combine thoroughly.
  4. On low speed, gradually add flour and kosher salt until you have a smooth, fluffy batter.
  5. Pour the batter into the prepared pan, and bake for 1 hour and 20-30 minutes or until a long skewer comes out clean. Meanwhile, make the glaze.

The glaze:

  1. Combine all ingredients in a small saucepan. Bring to a boil, and cook for 1 minute until the sugar has completely dissolved. Remove from the heat, and brush the surface of the warm cake (still in the pan) with the glaze until coated. Invert the cake onto a cooling rack or serving plate, and brush the remainder of the glaze to completely cover the top and sides. Use up all of the glaze. Allow to completely cool before serving.
  2. Store cake in an airtight container at room temperature for up to 3 days.