Cream Cheese Pound Cake

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READY IN: 2hrs
Recipe by ratherbeswimmin

Nick Malgieri

Ingredients Nutrition


  1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
  2. Position oven rack in lower 1/3 of oven; preheat oven to 325°.
  3. In a bowl, stir the flour and baking powder together, mixing well.
  4. Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
  5. Beat in the vanilla.
  6. One at a time, beat in 4 of the eggs, beating until smooth after each addition.
  7. Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
  8. Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
  9. Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
  10. Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
  11. Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
  12. Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
  13. The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
  14. Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.

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