(Strawberry, maybe) Swirl Cream Cheese Pound Cake

Barbara Eaton


This cake, minus the swirl, was brought to work by a co-worker, (thank you Linda B) who is an excellent cook. It can be a diet buster, one bite and you are hooked. Also works great for wedding cakes if you use layer pans instead of a bundt or tube pan.

★★★★★ 1 vote
15 Min
1 Hr 10 Min


1 1/2 c
butter, softened (3 sticks)
3 c
8 oz
cream cheese, softened
6 large
3 c
all purpose flour
1 tsp
almond extract
1/2 tsp
vanilla extract
2/3 c
glaze (optional) (strawberry, apricot, peach or your favorite
6" wooden skewer (or ice pick with sharp narrow point)


1Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
2Gradually add sugar, beating at medium speed until light and fluffy.
3Add cream cheese, beating until creamy
4Add eggs, 1 at a time, beating just until blended after each addition
5Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
6Stir in almond and vanilla extracts.
7Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
8IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
9Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
10Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
11NOte: This was tested using Marzetti Glaze for Strawberries.

About (Strawberry, maybe) Swirl Cream Cheese Pound Cake

Course/Dish: Cakes
Hashtag: #pound