Cream Cheese Pound Cake
Ingredients:
- 1 cup cream cheese (room temperature)
- 1 cup sour cream (room temperature)
- 4 sticks (2 cups) unsalted butter (softened)
- 3 cups granulated sugar
- 7 large eggs (room temperature)
- 1 tsp vanilla extract
- 3 1/2 cups cake flour, sifted (for a tender crumb)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 300°F (150°C).
- Grease and flour a large bundt pan or tube pan, or use non-stick baking spray.
- Cream the Base:
- In a large mixing bowl, beat together the cream cheese, sour cream, butter, and sugar using a stand mixer or hand mixer on medium speed.
- Mix for about 7 minutes, until the mixture is light, fluffy, and well combined. This step is crucial for incorporating air into the batter for a fluffy cake.
- Add Eggs:
- Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate Vanilla:
- Add the vanilla extract and mix until just combined.
- Add the Flour:
- Gradually add the sifted cake flour in batches, mixing on low speed just until incorporated. Be careful not to overmix, as this can result in a dense cake.
- Transfer to the Pan:
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for 1 hour and 30 minutes, or until a skewer or toothpick inserted into the center comes out clean. Start checking for doneness around 1 hour and 20 minutes, as ovens can vary.
- Cool and Serve:
- Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, slice and serve as is, or dust with powdered sugar or glaze for an added touch.
Optional Glaze:
- Mix 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth, then drizzle over the cooled cake for extra sweetness.
Tips:
- Room Temperature Ingredients: Ensuring the cream cheese, sour cream, butter, and eggs are at room temperature helps them blend more smoothly.
- Pan Size: This is a large cake, so make sure to use a pan with at least a 10-12 cup capacity.
- Variations: Add a teaspoon of almond extract for a different flavor or swirl in some fruit preserves before baking.
This cake is rich, moist, and packed with flavor—a true classic! Perfect with coffee or a scoop of vanilla ice cream. 😋