Cooking with Paula Deen

Bundt & Tube Cakes

Vanilla Cream Cheese Pound Cake

Makes 1 (10- to 15-cup) Bundt cake


1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2¼ cups granulated sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
2 tablespoons vanilla extract


¼ cup cream cheese, softened
1⅓ cups confectioners’ sugar
1½ tablespoons whole milk
1 teaspoon vanilla extract

1. Preheat oven to 325°.

2. For cake: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Gradually add sugar, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.

4. Spray a 10- to 15-cup Bundt pan with baking spray with flour. Spread batter into prepared pan. Tap pan on counter twice to release air bubbles.

5. Bake until a wooden pick inserted near center comes out clean, about 65 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.

For glaze: In a medium bowl, whisk together all ingredients until smooth and well combined. Drizzle onto

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