Cream Cheese Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Nick Malgieri”

Ingredients Nutrition


  1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
  2. Position oven rack in lower 1/3 of oven; preheat oven to 325°.
  3. In a bowl, stir the flour and baking powder together, mixing well.
  4. Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
  5. Beat in the vanilla.
  6. One at a time, beat in 4 of the eggs, beating until smooth after each addition.
  7. Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
  8. Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
  9. Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
  10. Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
  11. Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
  12. Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
  13. The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
  14. Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a