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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Ingredients
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
Instructions
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.
I had trouble with the glaze but otherwise a wonderful cake. The glaze had this kind of bitter and off taste. The cake itself was moist, light, and just dreamy!!! Personally the best cake I’ve ever made per my family.
Thanks for your comment, Shannon! Not sure why the glaze would be bitter.
I made this cake today and it turned out just like you said it would. I’ll be making this for the holidays. A great change of pace. Thank you so much for sharing…
You are so welcome, Gwen! I’m thrilled you enjoyed the recipe!
easy fast delicious ,love love love these recipes
I’m so thrilled you’ve been enjoying Just a Taste, Elaine!
loved it added basil and fresh pink lemon , the only problem it would not release from the pan. tasted great yes freeze the berries no sink or blown fruit
Hi Terry! Did you grease the pan and let it cool completely?
Can I leave out the blueberries? I want to make it with more of a lemon taste.
Sure!
I made this today, absolutely delicious!! Its a keeper for sure! Thank you!
You are so welcome, Barbara! I’m thrilled you enjoyed the recipe!
Any ideas for modifying this into cupcakes/muffins?
Hi Autumn – I’ve never made this recipe as muffins so unfortunately, I’m not sure the exact bake time or what the results would be. Let me know if you give it a shot!
Freeze your berries up until the last minute, add the flour, then gently fold them into the batter, they wouldn’t leave the blue streaks !
Great tip, Katie!
This pound cake was a Big hit ! It was awesome ! I’m going to try strawberries in place of blueberries and see how it is .
Strawberries would be delicious! I’m thrilled you enjoyed the recipe, Helen :)
Kelly I know what you mean about that cake pan. The first time I saw it I had to have it. Got it! Haven’t tried your recipe yet but I will.
I hope you enjoy the recipe, Denise!
This pound cake was so delicious and moist! I only wish I had a bundt pan as pretty as yours! :)
This cake is awesome!
Thrilled you enjoyed it, Martha!
I made this cake!! It was excellent. It was delicious that it was a hit
Thrilled you enjoyed the recipe, Megan!
Could cake flour be used en lieu of AP flour, baking soda and powder?
Hi Brenna! I haven’t tried that in this recipe so I’m not sure if that would work. Let me know if you give it a shot!
I’m a huge fan of blueberries and cream cheese and unfortunately it’s cousin – sour cream of which I eat by the spoonful!
Your pound cake is calling my name. I’ll definitely be trying this.
Haha! Agreed, Vicki! I hope you enjoy the recipe :)