Description
Rich, buttery and incredibly moist cream cheese pound cake with a golden crust and velvety texture.
Ingredients
- 1 ½ cups (340 grams) unsalted butter, softened to room temperature
- 8 oz (226 grams) full‑fat brick cream cheese, softened to room temperature
- 2 ½ cups (500 grams) granulated sugar
- ⅓ cup (80 grams) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs at room temperature
- 3 cups (354 grams) cake flour (spooned & leveled)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- Optional for serving: homemade whipped cream & fresh berries
Instructions
- Preheat your oven to 325 °F (163 °C). 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
- To assemble a gluten‑free version use a gluten‑free flour blend instead of cake flour (1:1 swap). Make sure all ingredients, including baking powder, are certified gluten‑free to avoid cross‑contamination. :contentReference[oaicite:0]{index=0}
- If using a substitute for cake flour from all‑purpose flour: for every cup of cake flour, measure 1 cup of all‑purpose, remove 2 Tbsp of it and replace with 2 Tbsp cornstarch. Sift well. :contentReference[oaicite:1]{index=1}
