Velvety Cream Cheese Pound Cake with Sweet Glaze: A Rich, Moist Dessert Delight

Serving: This cake is delightful on its own, but you can serve it with fresh berries, whipped cream, or a scoop of ice cream for an extra indulgence.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices of the cake for up to 2 months. Let them thaw at room temperature before serving.
Variations
Lemon Cream Cheese Pound Cake: Add the zest of one lemon and 2 tablespoons of fresh lemon juice to the batter for a citrusy twist.
Chocolate Chip Pound Cake: Fold in 1 cup of mini chocolate chips to the batter before baking for a chocolatey variation.
Cinnamon Swirl Pound Cake: Sprinkle a cinnamon-sugar mixture in layers within the batter for a marbled cinnamon flavor throughout the cake.
FAQ
1. Can I use a different type of pan for this cake?
Yes, you can use a 9×13-inch baking pan or individual cake pans. Just adjust the baking time, checking for doneness with a toothpick.

2. Can I make this cake ahead of time?
Yes! This cake keeps well for several days and even tastes better the next day as the flavors meld. Make it ahead of time and store it at room temperature, covered.

3. Can I make the glaze without milk?
Yes, you can make a glaze using just powdered sugar and water if you prefer to avoid milk. Simply use enough water to achieve a smooth, pourable consistency.