Cream Cheese Pound Cake (Print Version)
# Ingredients:
→ Main Cake Mix
01 -
1/3 cup sour cream, at around room temperature (80g)
02 -
8 oz cream cheese, full-fat, and softened (226g)
03 -
2 teaspoons vanilla extract, pure and flavorful
04 -
2 1/2 cups of granulated white sugar (500g)
05 -
1 1/2 cups room-temp unsalted butter (340g)
06 -
6 large eggs, let them sit out till room temperature
07 -
1/8 teaspoon fine salt
08 -
1/2 teaspoon baking powder
09 -
3 cups leveled cake flour, spooned in gently (354g)
→ Extra Toppings
10 -
Freshly picked berries
11 -
Your own whipped cream, made at home
# Instructions:
01 -
Turn your oven on to 325°F (163°C). This is important—don’t go higher! Take a Bundt pan (10-12 cups size works best) and butter it up generously or use some nonstick spray.
02 -
Grab your mixer with either a paddle or whisk attachment. Run the butter on high speed for about 2 minutes to get it super creamy. Scrape down the sides, toss in the cream cheese, and whip it up for a minute until it looks smooth. Add sugar and beat hard for another minute. Stir in the sour cream and vanilla till everything feels silky and well blended. Don’t forget to scrape the bowl again!
03 -
Switch speeds to low. Crack and add an egg one at a time, only adding the next after the last one disappears into the mix. Stop mixing as soon as you’ve got them all in.
04 -
Now dump in the cake flour, baking powder, and salt. Start beating on medium till it just combines—no need to overdo it! To make sure nothing’s hanging out at the bottom, give it a final stir with a spatula or whisk. The end result should look smooth and thick.
05 -
Pour that luscious batter evenly into your Bundt pan. Tap the pan lightly on the counter once or twice to pop any air bubbles. Bake at 325°F for 75-95 minutes. Halfway through, throw some foil on top to keep it from over-browning. Stick a toothpick in to check—if it’s clean, you’re good to go! Remember, this cake takes its time.
06 -
Leave the cake sitting in the pan for about 2 hours. Flip it onto a rack or plate afterward to cool the rest of the way. Slice it up and pair with whipped cream or fresh berries for extra yumminess!
# Notes:
01 -
This has been tested over and over—it gives you a soft, rich cream cheese pound cake packed with flavor.
02 -
Store any leftover slices tightly sealed. Leave at room temperature for up to 2 days, or chill in the fridge for 5 days max.
03 -
Want to freeze it? Wrap the cooled cake twice in plastic wrap and once in foil. You can freeze it for up to 3 months. Let it thaw in your fridge overnight (still wrapped), then bring to room temp before serving.