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Pound Cake with Homemade Cream Cheese Icing

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This pound cake with homemade cream cheese icing is a rich, buttery dessert with a dense crumb and luscious tangy-sweet frosting. It’s perfect for celebrations or casual indulgence.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 60–75 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter (room temperature)
  • 4 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • For the Cream Cheese Icing:
  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional, for consistency)

Instructions

  1. Preheat the oven to 325°F (163°C) and grease a loaf or bundt pan generously.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
  6. Stir in the vanilla extract and pour the batter into the prepared pan, smoothing the top.
  7. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make the icing, beat the cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, then mix in the vanilla and optional milk for desired consistency.
  11. Spread the icing generously over the cooled cake before serving.

Notes

  • Add lemon zest or juice for a citrus twist.
  • Fold in berries for a fruity variation.
  • Replace vanilla extract with almond extract for a nutty flavor.
  • Drizzle with caramel or chocolate sauce instead of icing for variation.
  • Store at room temperature (unfrosted) for up to 3 days or in the fridge (frosted).
  • Reheat slices in the microwave for 10–15 seconds.
  • Cake can be frozen (unfrosted) for up to 3 months.

Nutrition

Find it online: http://elladishes.com/pound-cake-with-homemade-cream-cheese-icing/