Hands down, this Cream Cheese Pound Cake + Strawberry Glaze is the best you’ll ever taste! Not only is it completely soft + fluffy, but it’s rich in butter flavor and comes loaded with cream cheese that when paired with this sweet strawberry glaze, it’s absolutely irresistible and is sure to become a classic for your entire family.
This Cream Cheese Pound Cake w/ a beautifully, fresh Strawberry Glaze is EVERYTHING!
I literally ate this entire cake in just two short days. Haha.
I’m such a sucker for classic Southern recipes because as many of you might know—-I’m a true Southern girl as heart.
Usually, I don’t make pound cakes. I love them. I’ll eat them up in a heart beat. However, I just never really got around to making one.
But I’m so glad that I finally got around to making this and boy, was it GOOD.
Granted, a classic pound cake is mostly buttery, which this one is as well, however, because of the cream cheese, there’s a nice sweet balance to it.
Traditionally, pound cakes are often made in a bundt cake pan, which creates a beautiful look in my opinion. However, for this recipe, I chose to make my cake in a loaf pan, which was just as beautiful and of course, the taste remains the same—-which is the most important, right?! Haha.
Pure Cane Sugar
TIP #1: Don’t bake your cake at too high of a temperature. Yup, ensuring that your cake is baked at a low temperature (specifically 325 degrees Fahrenheit) is SUPER IMPERATIVE. Since pound cakes aren’t usually made with any liquids and generally have a thicker batter, the need for a longer bake time is necessary. Therefore, you need to ensure that the insides of the cake cooks thoroughly before the outside becomes golden.
TIP #2: Beat, Beat, Beat! Understand that the beating process for most pastries and cakes are important, however, for pound cakes, ensuring that you FULLY BEAT the butter followed by the cream cheese to avoid lumps is so important. This allows for a nice smooth batter, which creates a super soft, fluffy cake with no extra bits.
TIP #3: Always add your eggs, one at a time.
TIP #4: DON’T OVER-MIX!! Like many batters, never over-mix, especially with pound cake because it will turn out to be extremely hard, which is THE WORST.
TIP #5: A common trick that I love using is a small pot of water that goes in next to or underneath the cake. This allows for moisture to remain in with heat and create a nicely moist cake. However, it’s not a requirement, so don’t worry!
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Now, let’s dig right into this recipe shall we?
Begin by preheating your oven to 325 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper your loaf pan. Set aside.
In a large bowl, add the sugar, cream cheese, and unsalted butter, mixing with a handheld mixer until fluffy and airy. About 3-4 minutes or so.
Add in the eggs (one at a time), vanilla, and yogurt, followed by the flour, baking powder, and salt; mixing until well combined and lump-free. DO NOT OVER-MIX!
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness. Carefully, bang the pan on a table or countertop to bring up any air bubbles.
Bake for 60-75 minutes, or until the center of the cake comes out clean using a toothpick or butter knife. **NOTE: If it takes longer, just let it continue to bake until fully baked through.**
Once done, remove cake from the oven and let cool completely.
To Make Strawberry Glaze:
Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft.
Now mix 1 Tbsp arrowroot starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool.
Once fully cooled, remove your pound cake from the pan by gently lifting the sides of the parchment and placing it unto a platter or cake stand.
To top, generously spoon strawberry glaze (without the strawberry chunks, if preferred) atop cooled cake and top with fresh strawberry slices, if desired.
Slice and enjoy!
If you choose to make this Cream Cheese Pound Cake + Strawberry Glaze or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Cream Cheese Pound Cake + Strawberry Glaze.