Pound Cake with Glaze
This recipe is an easy cake to make at home. It is an old fashioned buttermilk pound cake with rich cream cheese glazed with apple cider icing.
It is easy to prepare and is a delicious treat for many occasions. This recipe is in my collection and originally came from Taste of Home. We like to serve it with family dinners like Chicken Tetrazzini.
Pound Cake With Glaze – Is it Easy to Make at Home?
Yes! By mixing just a few ingredients in two bowls, you can easily prepare the cake batter and pour it in a pan to bake.
The ingredients for this recipe are simple and easy to find at the grocery store. Mix the icing while the cake cools and you will have a homemade treat with your own fresh ingredients.
Pound Cake With Glaze – Ingredients
All purpose flour
Cream cheese (softened)
Apple cider or apple juice (I used Honeycrisp apple juice)
Pound Cake With Glaze – Serving Suggestions
This easy homemade cake is simple to serve. It slices perfectly and you can top it with your favorite toppings: fresh fruit, fruit salsa, whipped cream or ice cream.
It is easy to take to a picnic, potluck or to a friend who has been sick, had a baby or having a birthday.
You can freeze individual slices for an easy sweet treat later. It is perfect for make ahead meals. Just pull out a slice from the freezer, pack it in your lunch box and it will be thawed by lunch.
You can serve it at baby showers, bridal showers, graduation parties, and birthday parties. Add decorations around the cake plate to adapt it to your decorating theme.
Pound Cake With Glaze – Storage
The baked cake can be stored at room temperature. However, to keep it fresh longer than a few days be sure to put it in the refrigerator.
You can freeze individual slices in storage bags and they will keep for 3 months.
Pound Cake With Glaze – Related Party Recipes
Pound Cake with Glaze (Cream Cheese)
- 1 cup softened butter
- 2 ⅓ cups granulated sugar
- 1 ½ tsp. vanilla
- 3 eggs
- 3 cups all purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
- 1 cup confectioners’ sugar
- 4 oz. cream cheese (softened)
- ¼ cup butter (softened)
- ¼ to ½ cup apple cider or apple juice (I used Honeycrisp apple juice)
- Preheat oven to 350 degrees Fahrenheit. Spray a 10 inch fluted tube pan with Baker's Joy or grease and flour the pan.
- Cream butter and sugar in a bowl using a hand or stand mixer until the mixture is light and fluffy.
- Add vanilla and eggs – one egg at a time, beating well after each addition. (This is the secret of homemade cake baking!)
- In a separate bowl whisk flour, baking powder and baking soda together.
- Add 1/3 of the flour mixture to the creamed butter mixture, then add 1/3 of the buttermilk to the creamed butter mixture stirring well.
- Continue for 2 more times alternating the remaining flour and buttermilk to the creamed mixture. The mixture will be thick.
- Pour batter into prepared flute tube pan.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Test by sticking a toothpick in the cake. If no batter is stuck to the toothpick, it is done. If not done add a few minutes and re-test.
- Remove from oven and cool in pan for 10 minutes.
- Turn over pan onto a wire rack and lift pan off to let cake cool completely.
- Mix icing by beating the confectioners’ sugar, cream cheese, butter and 1/4 cup of apple cider or apple juice. You can adjust the amount of apple cider to get the desired consistency for the icing. It should be thin enough to drizzle, but thick enough to cover the cake without seeing through the glaze. You can use more apple cider, a little at a time, to thin the icing if needed.
- Spoon icing over cake and let it drizzle down the sides.