As busy as I have been this month, I was lucky enough to have Easter day off.  And although I originally did not have any plans to attend or host a gathering, the next thing I knew, I was hosting my in-laws for an Easter meal!  (It’s a compulsion – someone stop me!)  Seriously though, we had a wonderful time and it was great to spend the day with family.  Because I came home from the hospital fairly late the night before, I tried to plan a meal that was simple enough to prepare entirely in a few hours on Sunday morning.  Despite the time crunch, I think it turned out very well.  The menu included spinach artichoke dip for an appetizer, pineapple-glazed ham as the main course with mashed potatoes, Parmesan green beans, whiskey-glazed carrots and honey yeast rolls on the side.  And for dessert, we had this phenomenal cake!  I must admit that because I am such a sucker for complex and time-consuming desserts, I had a really hard time choosing this cake.  But it ended up working out perfectly because this cake is absolutely wonderful and was just the right way to finish off a simple but delicious meal.  

There are multiple reasons why  I love this cake.  First, for its simple ingredients.  Second, how completely thick and awesome the batter gets after being whipped at a high speed to incorporate lots of air – can anyone else relate to this?  I love thick cake batter!  And last but not at all least, the taste.  A wonderfully soft, moist cake accompanied by a light fresh strawberry sauce.  Swoon.  I could barely keep myself from eating more than one piece a day.  A few tips on the cake: I think the almond extract is really important to the flavor, so don’t skip it.  Also, you could probably bake this in two loaf pans, but I think a bundt pan is a great way to fancy up a pound cake.  Finally, I am a huge fan of fruit sauces and this coulis in particular, so I would recommend making a double batch.  I ended up having to make extra for our leftover cake.  This keeps best for 2-3 days at most stored in an airtight container. 

Cream Cheese Pound Cake with Strawberry Coulis
For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8 oz.) package Philadelphia cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

For the strawberry coulis:
2 cups quartered, hulled strawberries (about 12 oz.)
1/4 cup water
3 tbsp. sugar
1 tbsp. fresh lemon juice

To make the cake, preheat the oven to 325 degrees F.  Butter and flour a bundt pan or tube pan (line the bottom with parchment if using a tube pan).  Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth.  Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes.  Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed.  Mix in the vanilla and almond extracts.  Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula.  Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 75 minutes.  Place the pan on a wire rack and allow to cool for about 20 minutes.  Remove the cake from the pan and allow to cool completely.  Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender.  Puree until very smooth, then press through a fine mesh sieve to remove the seeds.  Cover and refrigerate until cold.  Serve with slices of pound cake. 

Source: adapted from Smitten Kitchen

  • Annie – as always, this looks fantastic and is being bookmarked. :) Hope everything is going well!

  • Hooray for having Easter off and for a MAGNIFICENT dessert!!

  • I love simple cakes with fruits sauces, too. This looks so good! I can almost taste it. mmm

  • What a lovely looking cake. I never thought about having a fruit coulis with cake, that’s a great idea and a nice change from the usual cream.

  • Look great. I may have to make this soon…I have everything on hand for the cake.

  • I love think batter.. it’s why I love baking cakes! I made this recipe a while ago when I saw it on Smitten Kitchen too, but I found it was a tad dry and too dense. My favourite pound cake is still whipping cream, so tender and melt in your mouth!

    I love the shot of your cake, you can really see how amazing the crumb looks.

  • This cake sounds so good! It even looks moist in your pictures – which are beautiful!

  • I saw this on Smitten Kitchen and made the same cake a few weeks back and posted it….It’s great and one of my very favorites!

  • thecookingnurse

    Can I just come stay with you, seriously! Everything you post looks awesome!

  • joelen

    This looks wonderful and refreshing too!

  • melissastefanic

    Holy moly that looks amazing!! I love pound cake!

    Melissa @

  • I’ve read your blog for a while but have never commented. That second picture of the pound cake made me want to lick my computer screen!

  • This looks amazing! I puffy heart poundcake – I may have to make this tomorrow!

  • I made this EXACT dessert (from smitten kitchen) for my Easter celebration as well… I couldn’t agree with you more – it’s EXCELLENT!

  • karenjsullivan

    YUM – I’ve made a similar bundt pound cake before and it always gets rave reviews – luscious!

  • Sounds and looks fabulous!

  • Thanks for the recipe! I’m practically drooling just thinking about making this :)

  • I, too, saw this on Smitten Kitchen’s website and made TWO for our family Easter dinner:) It was a hit!

  • The cake looks moist and delicious! Your photos are wonderful!

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  • Amy

    This looks amazing and perfect for my dad’s birthday cake, which I am responsible for this year. Do you think this recipe would work with a miniature bundt pan (it has 6 mini openings)? Perhaps just bake for half the time?

  • Lauren Ochoa

    If you’ve ever wondered what the heck people are talking about when they say a cake has a good crumb, make this cake and you’ll never wonder again. This is the kind of thing that sits there on the kitchen counter and you find yourself sneaking back to the kitchen over and over for another tiny slice until you realize you’ve eaten half the cake. I had to promise myself I won’t make this cake again unless it’s going out of the house immediately after baking or I will definitely give myself a butter induced coronary event.

  • Chray75

    Please don’t tell my mother (who’s been making her special pound cake recipe for my last 36 birthdays), but this is THE BEST POUND CAKE ever! I was inspired by your strawberry coulis and made a sauce from some strawberry-lemon preserves I’d canned a few months ago when the first Florida strawberries were delivered here in Atlanta. A great pairing and I’d never thought of it myself! thanks so much for your blog!