1 1/2 c (340 grams) unsalted butter, softened to room temperature
8 oz. (226 grams) full-fat brick cream cheese, softened to room temperature
2 1/2 c (500 grams) granulated sugar
1/3 c (80 grams) sour cream, at room temperature
2 tsp pure vanilla extract
6 large eggs, at room temperature
3 c (354 grams) cake flour (spooned & leveled)
1/2 tsp baking powder
1/8 tsp salt
Optional for serving: homemade whipped cream & fresh berries
Instructions
Preheat your oven to 325°F (163°C). Make sure to grease a Bundt pan that can hold around 10 to 12 cups of batter.
In a mixing bowl beat together the butter, cream cheese and sugar until the mixture becomes smooth and well combined.
Next, add in the sour cream and vanilla extract while continuing to beat the mixture until it reaches a creamy consistency.
Now gradually add the eggs one at a time into the mixing bowl making sure to mix after each addition.
Pause the mixer for a moment. Then incorporate the cake flour, baking powder and salt. Mix everything together just until all ingredients are combined.
Carefully pour the batter into the pan. Gently tap it on the counter to release any trapped air bubbles.
Place it in the oven for 75 to 95 minutes. Around halfway, through baking time cover loosely with foil to prevent browning.
To check if it’s done baking, insert a toothpick into the cake; if it comes out clean without any batter sticking to it you know it’s ready!
Allow the cake to cool in its pan for 2 hours. Afterward, carefully invert it onto a cooling rack so that it can cool completely.
If desired serve this Cream Cheese Pound Cake with whipped cream and fresh berries, on top for a touch of decadence!
Enjoy your Cream Cheese Pound Cake!
Notes
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