Vanilla Pound Cake Recipe

Best English Cake recipe, recipe for pound cake, pound cake cream cheese.

5 from 2 votes

This moist vanilla pound cake recipe is buttery, dense, and melt in your mouth delicious. It’s flavored with just a hint of vanilla and topped with a lemon glaze that tastes great on its own or served with whipped cream and fresh berries.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Calories: 661kcal

Author: The Carefree Kitchen

Ingredients

1 ½ cups butter room temperature
8 ounces cream cheese room temperature
3 cups sugar
6 large eggs room temperature
3 cups all-purpose flour
3/4 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract

Lemon Glaze for Pound Cake

1 cup powdered sugar
1 tablespoon lemon juice
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease and flour 2 loaf pans and set aside.
In a large bowl with an electric mixer, whip together the butter, cream cheese and sugar until light and fluffy, or about 3-5 minutes. Slowly add the eggs, mixing after each addition and scraping down the sides as necessary. Add the flour and mix on low speed until almost completely combined. Finally, add the milk, salt, and vanilla extract, mix, and transfer to the prepared pans.
Bake in the preheated oven for about 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Once finished, remove the cakes from the oven and let cool for 5-10 minutes. Run a sharp knife around the edges and flip upside down to remove the cakes, then let cool completely on a cooling rack.
In the meantime, make the lemon glaze by whisking together the powdered sugar, lemon juice, lemon extract, and vanilla extract in a large bowl. Add more lemon juice if necessary to reach your desired consistency.
Drizzle the glaze over the pound cakes and let it set up before slicing to serve with a dollop of whipped cream, fresh raspberries or a scoop of ice cream. Enjoy!

Notes

Storing instructions: wrap any unfinished cake in aluminum foil, or any airtight container, and store for up to 2 days at room temperature, up to 4 days in the fridge, or up to 2 months in the freezer.

Nutrition