The texture of this pound cake is incredible: it's soft and pillowy but still rich and dense. The crackly donut glaze takes it to the next level!
1 pound (4 sticks) butter, room temperature
7 cups powdered sugar, sifted after measuring if lumpy
1 1/2 packages (12 oz) cream cheese, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in the remaining flour in two additions, mixing until the flour just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Crackly Donut Glaze
1 cup powdered sugar
3-5 tablespoons milk, water, or lemon juice
Beat together powdered sugar and liquid until smooth and runny. Drizzle over cake and use a pastry brush to evenly distribute over the sides. Wait for glaze to harden before serving (about 20 minutes).
Shop This Recipe
25 comments
Thank you!!!! I had thought about the cream cheese, but the sugar makes perfect sense. I’ll let you know what happens.
Thank you!!!! I had thought about the cream cheese, but the sugar makes perfect sense. I’ll let you know what happens.
Lori, when you add pureed strawberries you’re adding both liquid and sugar! You’ll want to adapt the recipe to reduce the sugar (maybe by 1/3 cup to 1/2 cup) or else too much sugar can cause the cake to stick to the pan. you’re also adding liquid – cream cheese and eggs in this recipe contribute to liquid, so you’d likely need to modify that. i think dropping 1/2 pack of cream cheese might be sufficient. if you experiment, let me know how it turns out!
THIS is my absolute favorite and go-to poundcake!!! But I’m craving strawberry. I saw strawberry cakes in your recipes, however I love the poundcake vibe. I need your opinion….I found a regular size strawberry poundcake on Pinterest, they pureed a pound of strawberries, then cooked them down to around a 1/2 cup of berries and added to the cake. How different will my batter behave if this is added OR should I use one of your other recipes? Will 1/2c thick liquid have a significant change in baking? I also have a frosting to try out. Once I get this perfected I’ll share it to you.
Mae, i use these cake boxes! https://amzn.to/4haf9dN