Cream Cheese Pound Cake With Vanilla Almond Glaze Lions Bread Recipes

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CREAM CHEESE POUND CAKE I



Cream Cheese Pound Cake I image

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

Provided by PSTEWART

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 7

1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  • Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.

Provided by Tony

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 8

1 ½ cups butter
1 (8 ounce) package cream cheese
2 ½ cups white sugar
6 eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
  • Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g

VANILLA CREAM CHEESE POUND CAKE



Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
  • Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
  • Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

15-MINUTE CREAM CHEESE GLAZE



15-Minute Cream Cheese Glaze image

Here is a recipe for cream cheese glaze, which goes perfectly on a pumpkin Bundt cake. It would also work on any chocolate, carrot, or red velvet cake.

Provided by Carroll Pellegrinelli

Categories     Dessert     Sauce     Cake

Time 15m

Number Of Ingredients 4

4 ounces cream cheese ( room temperature )
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Steps:

  • Try on your favorite cake or on another recipe. Enjoy.

Nutrition Facts : Calories 82 kcal, Carbohydrate 8 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 48 mg, Sugar 8 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

ALMOND CREAM CHEESE POUND CAKE RECIPE



Almond Cream Cheese Pound Cake Recipe image

This cream cheese pound cake will instantly become a favorite. It's easy and inexpensive and it only requires a few ingredients to make.

Provided by Recipes.net Team

Categories     Cakes

Time 1h25m

Yield 16

Number Of Ingredients 10

for misting the pan vegetable oil spray
for dusting the pan flour
18 1/2 oz. plain golden butter recipe cake mix
8 oz. at room temperature cream cheese
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup such as canola, corn, safflower, soybean or sunflower vegetable oil
1 tsp. vanilla
1 tsp. almond extract

Steps:

  • Lightly mist a 10-inch tube pan with vegetable oil spray then dust with flour.
  • Shake out excess flour and set pan aside.
  • Place cake mix, cream cheese, eggs, water, sugar, oil, vanilla and almond extract in large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
  • The batter should look well blended.
  • Pour batter into the prepared pan, smoothing it out with the rubber spatula.
  • Place pan in the oven.
  • Bake cake on center rack of preheated 350 degree oven until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
  • Remove pan from oven and place it on a wire rack to cool for 20 minutes.
  • Run a long, sharp knife around the edge of the cake, invert it onto a rack and then invert it onto a serving platter so that it is right side up.
  • Slice the cake while it is still a little warm.
  • Freeze this cake, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.

Nutrition Facts : Calories 165.00kcal, Carbohydrate 9.00g, Cholesterol 62.00mg, Fat 13.00g, Protein 3.00g, SaturatedFat 9.00g, ServingSize 16.00, Sodium 64.00mg, Sugar 7.00g

CREAM CHEESE GLAZE



Cream Cheese Glaze image

This versatile, easy to make cream cheese glaze is the perfect finish for seasonal cakes, desserts, and sweets.

Provided by Amanda Biddle

Categories     Dessert

Time 10m

Number Of Ingredients 5

4 ounces block-style cream cheese (, softened)
4 tablespoons unsalted butter (, room temperature)
1 teaspoon vanilla extract
1 cup confectioner's sugar
1-4 tablespoons milk or half and half

Steps:

  • In a bowl with a hand mixer, beat together cream cheese and butter until light and fluffy. Beat in vanilla extract and confectioner's sugar until smooth.
  • Add enough milk or half and half to thin to desired spreading, drizzling, or pouring consistency. If you need your glaze thinner than 4 tablespoons of liquid will allow, very gently warm the glaze (10-second increments in the microwave, stirring in between) until your desired consistency is reached. Adding additional liquid beyond 4 tablespoons will make it more difficult for the glaze to set. Glaze that is slightly warm (not hot) will pour easily and then set up, particularly when it's refrigerated.
  • Pour or drizzle over your favorite baked goods. Glaze can be made ahead and stored in the refrigerator for up to 3 days. Gently warm to room temperature before using for a pourable consistency. Baked goods finished with cream cheese glaze should be refrigerated for storage.

Nutrition Facts : Calories 126 kcal, Carbohydrate 16 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 101 mg, Sugar 16 g, ServingSize 1 serving

CREAM CHEESE GLAZE



Cream Cheese Glaze image

After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!

Provided by young n fun

Categories     Dessert

Time 2m

Yield 8-12 serving(s)

Number Of Ingredients 5

2 ounces softened cream cheese
1/2 tablespoon butter or 1/2 tablespoon margarine
3 tablespoons milk
2 -3 tablespoons powdered sugar, depending on your taste
1/2 teaspoon vanilla

Steps:

  • With an electric mixer, beat cream cheese, butter, and milk.
  • Gradually add the powdered sugar.
  • Beat in vanilla.

Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6

CREAM CHEESE GLAZE



Cream Cheese Glaze image

Easy 4 ingredient Cream Cheese Glaze for pound cake, cinnamon rolls, bundt cake, pumpkin bread, donuts, carrot cake and more!

Provided by Julie Blanner

Categories     Dessert

Time 4m

Number Of Ingredients 4

4 ounces cream cheese (softened)
¼ cup butter (softened)
1 teaspoon vanilla
1 cup powdered sugar

Steps:

  • Mix ingredients until smooth.
  • Warm until pourable and allow to set before serving.

Nutrition Facts : Calories 127 kcal, Carbohydrate 12 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 77 mg, Sugar 12 g, ServingSize 1 serving

CRANBERRY CREAM CHEESE POUND CAKE



Cranberry Cream Cheese Pound Cake image

This moist, delicious pound cake is studded with fresh cranberries. Perfect for Christmas!

Provided by Danelle

Categories     Desserts

Time 1h10m

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, room temperature
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon salt
2 cups fresh cranberries, tossed with 1 tablespoon flour

Steps:

  • Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
  • With an electric mixer, beat butter and cream cheese until combined.
  • Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
  • Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
  • Add the cake flour in two batches.
  • Fold in the cranberries.
  • Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
  • Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

Nutrition Facts : Calories 373 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 193 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CREAM CHEESE POUND CAKE WITH VANILLA ALMOND GLAZE - LION'S BREAD



Cream Cheese Pound Cake with Vanilla Almond Glaze - Lion's Bread image

The Best Cream Cheese Pound Cake with Vanilla Almond Glaze - How to make Cream Cheese Pound Cake with Vanilla Almond Glaze

Provided by @MakeItYours

Number Of Ingredients 15

1 1/2 cups unsalted Kerrygold grass fed butter (at room temperature, plus 2 tablespoons for preparing the Bundt pan)
8 oz. 1 package cream cheese, room temperature
3 cups granulated sugar
5 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3 cups unbleached all purpose flour (plus 2 tablespoons, for preparing the pan)
1/2 teaspoon kosher salt
1 cup granulated sugar
½ cup water
½ tsp coconut extract
1 tsp rum flavor extract
1 tsp vanilla extract
1 tsp almond extract
pinch kosher salt

Steps:

  • HowToSection The cake: Array
  • HowToSection The glaze: Array

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