Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened, room temperature
  • 8 oz (1 block) Full-Fat Cream Cheese, softened, room temperature
  • 3 cups Granulated Sugar
  • 5 Large Eggs, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 3 cups All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 1/2 cups Confectioners’ Sugar (Icing Sugar), sifted (for glaze)
  • 3-4 Tbsp Whole Milk or Heavy Cream (for glaze)
  • 1/2 tsp Lemon Juice, freshly squeezed (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 10 to 12-cup Bundt pan meticulously, ensuring all nooks and crannies are coated.
  2. Combine Dry Ingredients: Sift the flour, baking powder, and salt together into a bowl. Set aside. This step is crucial for an airy crumb.
  3. Cream Fats and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and cream cheese on medium-low speed until just combined. Gradually add the granulated sugar.
  4. Beat Until Fluffy: Increase speed to medium-high and beat for 5–7 minutes, pausing to scrape down the sides of the bowl. The mixture should be very pale, light, and fluffy.
  5. Add Eggs and Vanilla: Add the eggs, one at a time, beating for 30–45 seconds after each addition. Once all eggs are incorporated, beat in the vanilla extract.
  6. Incorporate Dry Ingredients: Reduce the mixer speed to the lowest setting. Gradually add the dry ingredient mixture in three separate additions. Do not overmix; stop mixing immediately once the last streaks of flour disappear.
  7. Transfer to Pan: Scrape the Cream Cheese Pound Cake batter into the prepared Bundt pan. Smooth the top and tap the pan lightly on the counter once or twice to release any trapped air bubbles.
  8. Bake Low and Slow: Bake for 70–85 minutes at 325°F (160°C). The cake is done when a long wooden skewer inserted into the deepest part comes out clean or with just a few moist crumbs attached.
  9. Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
  10. Invert and Finish Cooling: Carefully invert the cake onto the wire rack and lift the pan away. Allow the cake to cool completely (45–60 minutes) before glazing or slicing.
  11. Whisk Glaze (Optional): Whisk the confectioners’ sugar, milk or cream, and lemon juice together until smooth. Adjust consistency by adding more sugar or liquid.
  12. Drizzle: Drizzle the prepared glaze over the completely cooled cake before serving.