Cream cheese—much like its’ culinary cousin, sour cream—is just one of those ingredients that makes all baked goods better. It even makes them sound better. Cream cheese pound cake. The words evoke visions of an intensely moist and seriously dense cake equipped for slicing and scooping into one’s mouth with forks or even fingers, thanks to its sturdiness.
From sweet to savory, cream cheese makes the food world a much better place. Remember the ever-so-popular Secret Ingredient Chocolate Chip Cookies? And what about The Best Mashed Potatoes? We have thick, tangy cream cheese to thank for imparting unbeatable levels of moisture and unsurpassable degrees of creaminess.
So when it comes to pound cake, there is no chance this confectionery staple is going without the addition of my go-to ingredient.
I’ll be honest here. This entire recipe was derived from my obsession with a certain spiral bundt cake pan. I was mesmerized by the glaze on, glaze off appeal of a cake shaped so perfectly it warranted its own Instagram video.
And speaking of glaze, this variety is a simple, citrusy mix of sifted confectioners’ sugar, fresh lemon zest and lemon juice. For a less transluscent appearance (and a touch less tang), sub in whole milk or heavy cream for the lemon juice.
And who could keep a dense cream cheese pound cake free of any fruit? Not I! This summery version stars fresh, juicy blueberries in every bite, but raspberries would easily serve the same purpose if you’re looking to swap the blue for red.
Read on for the recipe and find inspiration for more fruit-filled desserts with Banana Pudding with Salted Caramel Sauce, Strawberry Nutella Hand Pies, Mango Tart with Vanilla Bean Pastry Cream and more!
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For the cake:
- 5 Tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 3 large eggs
- 1 large egg white
- 1 Tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
For the glaze:
- 1 1/4 cups confectioners' sugar, sifted
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Make the cake:
- Preheat the oven to 350°F. Grease and flour a 10-inch (10-cup) bundt cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until smooth. Add the eggs and egg white, one at a time, beating well between each addition.
- Add the lemon zest and vanilla extract and beat until combined.
- Remove 2 tablespoons of flour from the 3 cups and add it to a small bowl along with the blueberries. Toss them together until the blueberries are well-coated in the flour then set them aside.
- Sift together the remaining flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the sour cream to the batter, beating between each addition. Using a spatula, fold in the blueberries then transfer the batter to the prepared cake pan. Bake the cake for 50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting it onto a baking rack to cool completely. While the cake cools, prepare the glaze.
Make the glaze:
- In a small bowl, whisk together the sifted confectioners' sugar, lemon juice and lemon zest until smooth.
- Once the cake has cooled completely, pour the glaze atop it. Slice and serve the cake.
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Recipe adapted from Taste of Home.