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.
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.
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.
Always add your eggs, one at a time.
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.
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!
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
I highly recommend making your own strawberry jam/compote for this cream cheese pound topping. If you have fresh strawberries and a bit of sugar on hand, you can whip it up in less than 15 minutes.
Then, you’ll use the compote to infuse the batter with extra strawberry flavor and you can serve it on top!
Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The strawberry glaze can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it’s easy to stir).
If you make this Cream Cheese Pound Cake + Strawberry Glaze, be sure to tag me on Instagram @orchidsandsweettea!