Cream cheese pound cake is a delectable dessert that combines the dense and moist texture of a traditional pound cake with the tangy and rich flavor of cream cheese.

To make the cake batter, combine the butter, cream cheese, sugar, and the eggs. Don’t forget to scrape the bowl in between each addition.

Now, add half of the dry ingredients to the pan, which consist of flour, baking soda, and salt. Mix on low to combine. Add the buttermilk in and mix. Finish by adding the remaining flour. The batter will be smooth.

When preparing to bake, make sure to grease a 10-12 cup bundt cake pan with butter, and sprinkle flour all over to coat it. Pour the batter in the prepared pan.

Let the cake cool down completely in the pan before flipping it over to a wire rack or cake plate. The cake can collapse if you remove it too early.

To make the glaze, beat the cream cheese with the butter for 30 seconds using a mixer. Add the powdered sugar and vanilla bean seeds. Add the milk and mix. The glaze should be runny but not super thin.

Drizzle it on top of the cooled cake. Top with fresh berries if desired.

The Vanilla Bean Cream Cheese Glaze on top adds an extra layer of creamy goodness to the cake.

Cream Cheese Pound Cake

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