Sometimes I like to get back to the basics of baking – simple and delicious and old-fashioned. Those are words that perfectly describe this Homemade Butter Pound Cake Recipe with Cream Cheese Glaze.
This cake is the perfect for a family get-together, church potluck or even a bake sale (it always sells really fast at our bake sales!). It comes together easily and is always a crowd-pleaser.
I should also tell you – you don’t really need the glaze for this cake to be complete. It’s perfectly delicious all on it’s own. In fact, when I bake it for bake sales, I usually leave the glaze off simply because it’s easier to package.
Oh… and if you happen to taste the batter – you might be in trouble. I could eat the batter by the spoonful without ever baking it… so be careful if you taste it… it’s quite addictive! Haha!
Anyway… eat the cake all by itself, or if you have the time and you really want to take it up a notch – pour on the glaze. Double the glaze even – I like it thick and creamy and over the top 🙂
I might even eat the glaze straight out of the spoon (just like the cake batter!)… just don’t tell anybody!
A couple of notes – this is the exact recipe I use for my Perfect Petit-Fours and I cannot recommend it enough! Also, I got this recipe from my friend Angela when she asked that I use it for her daughter’s wedding cake and it worked beautifully (if you have a bride who wants a pound cake wedding cake):
So are you ready?
Here’s the recipe for ya!
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Simple Butter Pound Cake with Cream Cheese Glaze
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 20 1x
Description
This simple homemade butter pound cake is melt in your mouth delicious and the cream cheese glaze is the silver lining!
Ingredients
Ingredients:
- 2¾ cups sugar
- ¾ cup salted butter, softened
- ¾ cup shortening
- 2 tsp. vanilla extract
- 5 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup evaporated milk
- ¼ cup sour cream
For the Glaze:
- 4 oz cream cheese, at room temperature
- 4 Tbsp salted butter, at room temperature
- 1 1/2 cups – 2 cups powdered sugar
- 6 Tbsp milk (more or less to reach desired consistency)
- 1 tsp vanilla extract
Instructions
For the cake:
- Preheat oven to 325°F.
- Cream together the sugar, butter and shortening until smooth then beat in vanilla.
- Add eggs, one at a time, until fluffy.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- Add this flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream.
- Pour the batter into a prepared bundt pan.
- Bake at 325°F until a toothpick inserted in the middle comes out clean – approximately 55-60 minutes.
- Flip onto a cooling rack and allow it to cool for at least 1 hour.
For the glaze:
- In a medium mixing bowl, on medium speed, blend together the cream cheese and butter until well combine and fluffy, about 2 minutes.
- Add in 1 1/2 cups of sugar and vanilla; mix about 1 minute until well combine.
- Add the milk and possibly more sugar – until you get a consistency you like. I prefer the glaze pretty thick and creamy.
- Pour/drizzle over the finished cake and enjoy!
- Category: Dessert
Nothing better than a dense pound cake slathered with icing! Irresistible!
What shortening did you use? Also liquid or solid?
I only use solid.
Oh, great recipe idea. I love my butter maderia cake recipe. Thanks Rose 🙂
★★★★★
I love a great pound cake, and one baked in a bundt pan is even prettier! I like that you used the over looked evaporated milk!
Thanks Denise! I think you’d like this one!
Thank you so much for the wonderful simple butter cake….love it so much. Happy New Year 2016.
thank you
naris
Thank you!!
I have never made one of these. That’s going to change now! Looks terrific! Pinned, yummed and SU! So I can find it!
★★★★★
Thank you so much!
Hi Rose
Can I use all butter in this recipe?
★★★★★
using half butter half shortening will make the cake has a good structure. Using all butter will make the cake taste better but a bit difficult to cut (more crumbs).
★★★★★
I absolutely love pound cake, can’t wait to try this recipe!
The cooking time on this is completely OFF. Mine baked for the full 45. When I took it out is was jiggly. Back in for 10 more minutes. Collapsed in to bundt ring. Back for another 15 and okay except for giant cave in. Edible but not presentable. I’ve never known a pound cake to cook in 35-45 minutes. Lots of expensive ingredients that will never go to a party.
I had the same issue. Not sure, but it was not even close at 35 minutes, Put it back in and looked to see that other bundt cakes of similar ingredients take about an hour. It seems that other reviewers here didn’t have any mention of having this problem so I wonder what we could have done wrong.
★★★
Hi Laura and Bette – I need to bake this cake again in my bundt pan and verify the time. I primarily use this recipe for petit fours baked in a large sheet pan. I bet I forgot to update the cooking time when I did it as a bundt cake.
Okay ladies – I didn’t have time to bake the cake today but I consulted my friend Angela who gave me the recipe and it is around an hour of bake time for a bundt cake and 35-40 minutes when baked on a sheet pan for petit fours. So sorry about messing you up – the recipe has been updated! Happy New Year!
No worries, Aside from the extra needed cooking time which has been corrected, the cake came out fantastic. Super tasty and the icing was very easy and really complemented the cake flavor. Thanks for such a detailed blog to share the recipe. Next I will try your petit fours! Happy New Year
★★★★★
This cake brings back memories for me. My mom used to bake pound cakes all the time. Can’t wait to try this one.
Oh I hope you’ll love it as much as we do! xx
This look ridiculously good. I need to make one of these!
Yummy! Looks soooooo good.
Today is my birthday and I think I will make this cake.
Thanks for sharing the recipe.
Best,
Liz
Happy Birthday!!
Just in time for my Super Bowl party! Thank you.
★★★★★
Yes!! Thanks for stopping by!
This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Mmm, this looks delicious! Thanks for sharing at #HomeMattersParty!
Thank you for hosting and for stopping by here!
Would this recipe be ok for a wedding cake. Bride wants a wedding cake without frosting. She wants a pound cake, filling inside and fruit on top. Is this recipe and the one for the petite four the same? Also, how do you get that golden brown on the bottom and sides of your cakes? Mine are dark (not burnt) golden color. Is there a trick to baking a cake with out the dark color? Thank you for taking time to read my message. Sheyl
★★★★★
Yes, I have used it for a wedding cake and it worked beautifully. I did lemon filling on one tier and raspberry on another – it was great. Yes, this is the same recipe that I use for petit fours! As far as the golden, some of my pans bake darker than others. I’m not really sure why the difference – maybe turn your oven down a little more so that it gets done in the middle before the outside is too dark?
Thank you Rose for responding to my message so quickly. I’m very
excited to make this for the bride to taste. Have a great weekend.
★★★★★
Perfect recipe!
Can I refrigerate the left over glaze to use for another cake?
★★★★★
Yes 🙂 Thank you!
Hi
Is there another word for SHORTENING?
I am from Israel and I dont know what it means.
Thanks,
Iris
Crisco is the most popular brand here in the US. It’s called Trex, Flora White, Copha or Cookeen in some other countries.
What kind of shortening should I use? Is vegetable or butter flavor shortening ok?
I only use original Crisco!
I’m not a baker so for me to attempt this recipe is a big deal. I followed the recipe to a “T”. When I completed the batter, I gave the spoon to my 3 year old grandson, like I remembered my mom doing for me. He licked the spoon and came to me and asked if he could have some in a plate. I told him that was just the batter and he can have a piece of cake when it comes out of the oven. We both enjoyed this delicious butter pound cake with glaze. Thank you for sharing.
Cynthia Allen,
Vallejo, CA
This recipe looks great. My question is how long do you bake it at 325 in the 18X13 pan?
25-30 minutes.
Cake came out fantastic. Can you tell me if I wanted to make this into a five flavor pound cake, could I just add the different extracts or would that mess it up?
Thanks,
★★★★★
I think that would work great!
Thanks for the recipe! I have to pump out 200 petit fours this week and have been looking for a new recipe and I am going to try this one. My question is: about how many petit fours do you get out of this recipe? I am eager and excited to do it!
Hey Deana – it really depends on how big you cut them. I’ve gotten anywhere from 100 to 150 out of sheet. I try to cut them around 1.25″ to maximize the number I can get, but sometimes there will be low spots I can’t use, or I cut them too big, or I trim off too much edge, or any number of other random issues.
Thanks! So far, so good. I baked one pan this morning and used your cream cheese buttercream frosting on top and it is freezing now. I do not need to do a filling for this order. The end trimmings are DELICIOUS! I plan to bake and freeze another pan while I start coating these already frozen. I can see how cutting them might help maximize time/space/effort! Thanks again!!!
I am going to make petit fours for a baby shower.
Can I freeze them a week before the shower. Shoud I wait to icing after I take out of freezer.
Yes, I’ve frozen whole sheets of cake and then taken them out to add icing on the day of the order.
IF you have frozen whole sheet cakes, I guess you can make in advance and freeze the pound cake as well, correct? how do you wrap it so it isn’t googey when it thaws?
what about the icing, can you make it in advanace? would you freeze or refrigerate? I am having a party on May 20, 2018 and need to prepare evening early, if possible. then take it out on Thursday before the party on sunday. is that ok?? It is for my dad’s 80th and I will have approx, 80 people there. thank you!
Hi! Loved ur recipe … would want to try, my one doubt is what is the alternative I can use for sour cream in This recipe?tia
You could use plain yogurt in place of sour cream.
Excuse me while I run to the kitchen to make this…lol. I have all the ingredients, so I should be able to make this ASAP. Thanks for sharing this on MM.
Love this recipe. I am wanting to make petit fours for a Christmas party. I was wanting to make chocolate, lemon, red velvet and orange flavours. Do I just substitute some flour for cocoa for a chocolate flavour? Do I add lemon rind and juice for the lemon flavour? Do I need to reduce other liquids, which one? I would do the same for orange flavour. With the red velvet do I just add red colour to the mixture?
I am making this for the fourth time. It is so moist and delicious and now everyone always ask me to please make one. It has been a big hit for me. I don’t need another pound cake recipe because this one is perfect and I love making it.
So happy to hear that Gloria!
This recipe sounds so yummy!! I am going to try it, thanks you for sharing!! I have a question.. Can this cake be cover with fondant? Thank you!
Yes!
Hi, I found your recipe because I was thinking of making petit fours for a birthday. After reading through your posts I have decided to make a cake instead for the party. I’m exited to try your raspberry and buttercream as well. Would you happen to have baking times for an 8” round pan?
I don’t – sorry. I’d probably start with 30-35 minutes then check with a toothpick and proceed from there.
I’d like to make this for petits fours. I’m going to use a rectangular sheet pan so I can stack the layers. What size sheet pan should I use for this amount of batter? Thank you for this recipe. It looks delicious!
Oh goodness – I’ve never baked in sheets (so don’t hold me to it) but my guess would be 11×15?!
hi..looks delicious.want to try it out.can you tell me the measurements in grams please.thanks
Hi! I saw you used this recipe for your petit fours as well. Is the amount of this recipe the same as the one in your petit fours or you used another measurements or like change the quantity of the units? Thanks!
Yes, it’s the same recipe!