Effortless Cream Cheese Pound Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
3 cups cake flour, measured and leveled (354g)
02 -
2 1/2 cups white sugar (500g)
03 -
1/8 teaspoon salt
04 -
6 large eggs, at room temperature
05 -
1/3 cup sour cream, at room temperature (80g)
06 -
1/2 teaspoon baking powder
07 -
8 oz full-fat cream cheese, softened (226g)
08 -
2 teaspoons real vanilla extract
09 -
1 1/2 cups softened butter, unsalted (340g)
→ Optional Toppings
10 -
Fresh berries
11 -
Whipped cream made at home
# Instructions:
01 -
Turn your oven on to 325°F (163°C), no higher! Coat a large Bundt pan (10-12 cups) generously with butter or a nonstick spray to prevent sticking.
02 -
With a mixer, beat the butter on high for 2 minutes until creamy. Scrape the sides of the bowl, then toss in the cream cheese and mix on high for another minute. Add sugar, beating for a minute. Blend in vanilla and sour cream until it’s all smooth and combined. Scrape the bowl again to keep it nicely mixed.
03 -
Drop the mixer speed to low. Add eggs, one at a time, mixing each one until it’s fully blended. Don’t rush and avoid overmixing when all the eggs are in.
04 -
After the eggs are fully mixed, stop to add the flour, baking powder, and salt. Mix on medium just until everything comes together—don’t overdo it! Use a spatula or a whisk to scoop along the bottom once, just in case any dry bits are hiding.
05 -
Pour the batter into your prepared pan, smoothing it out evenly. Tap the pan lightly on the counter to pop any trapped air bubbles. Bake for 75-95 minutes, covering it with foil halfway through to prevent it from going too dark. Check for doneness by poking with a toothpick. If it’s clean, it’s done! Bigger cakes need more time, so don’t worry.
06 -
Let the cake sit in the pan for 2 hours before removing it. Flip it onto a cooling rack or a plate. Once it’s cooled all the way, slice it up and serve with berries and whipped cream if you want.
# Notes:
01 -
After plenty of tests and tweaking, this method makes a buttery, moist, and tender pound cake that’s so flavorful.
02 -
Store leftover slices tightly covered for up to 2 days at room temperature or keep them refrigerated for 5 days.
03 -
Freezing tip: Once the cake has cooled, wrap it in plastic wrap and foil. Keep frozen for up to 3 months. When ready, thaw overnight in the fridge while it’s still wrapped, then bring to room temperature before serving.