Perfect Cream Cheese Pound Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 1/2 cups softened unsalted butter (340g)
02 -
8 oz full-fat brick cream cheese, softened (226g)
03 -
2 1/2 cups granulated sugar (500g)
04 -
1/3 cup sour cream, room temperature (80g)
05 -
2 teaspoons pure vanilla extract
06 -
6 large eggs, room temperature
07 -
3 cups cake flour, spooned & leveled (354g)
08 -
1/2 teaspoon baking powder
09 -
1/8 teaspoon salt
→ Optional Toppings
10 -
Homemade whipped cream
11 -
Fresh berries
# Instructions:
01 -
Heat your oven to 325°F (163°C) - not 350°F! Give a 10-12 cup Bundt pan a generous coating of butter or nonstick spray.
02 -
Using a mixer with paddle or whisk attachment, beat the butter on high for about 2 minutes until smooth and creamy. Scrape down the bowl with a spatula. Add cream cheese and beat on high for another minute until smooth. Mix in sugar on high for a minute, then blend in sour cream and vanilla until the mixture is creamy and well combined. Give everything a good scrape down again.
03 -
Reduce to low speed and add eggs one at a time, letting each fully incorporate before adding the next. Be careful not to overmix after all eggs are in.
04 -
Once the last egg is mixed in, stop the mixer and add cake flour, baking powder, and salt. Beat on medium speed just until combined - don't overmix! Give the batter a final turn with a spatula or sturdy whisk to catch any lumps at the bottom. The batter should be somewhat thick and very creamy.
05 -
Pour or spoon batter evenly into your prepared pan. Tap the pan on the counter once or twice to release any air bubbles. Bake for 75-95 minutes, loosely covering with foil halfway through to prevent over-browning. The key is slow, low baking. Test with a toothpick - it's done when it comes out completely clean. Don't worry if it takes longer - this is a large, heavy cake!
06 -
Let the cake cool in the pan for 2 hours, then flip onto a wire rack or serving dish to cool completely. Slice and serve with optional whipped cream and fresh berries if desired.
# Notes:
01 -
After many recipe tests and failures, this recipe creates the perfect moist, dense, and flavorful cream cheese pound cake.
02 -
Cover leftover cake tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.
03 -
To freeze: Wrap cooled cake in 1-2 layers of plastic wrap plus a layer of foil. Freeze up to 3 months. Thaw overnight in the refrigerator while still wrapped, then bring to room temperature before serving.