Description
This incredibly moist cream cheese pound cake has a tender, dense crumb that stays fresh for days. The cream cheese creates the perfect texture while adding a subtle tang.
Ingredients
- 3 sticks plus 2 tablespoons unsalted butter, divided
- 8 ounces full-fat cream cheese
- 5 large eggs
- 1/2 cup sour cream
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- Set butter, cream cheese, eggs, and sour cream on counter to reach room temperature, about 1 hour.
- Preheat oven to 325°F with rack in center position. Melt remaining 2 tablespoons butter and mix with 2 tablespoons flour to form paste. Brush inside of 12-cup Bundt pan thoroughly.
- Whisk remaining flour, baking powder, and salt in medium bowl.
- Beat softened butter and cream cheese in stand mixer on medium speed until fluffy, 4-5 minutes. Gradually add sugar, beating until pale and airy.
- Add eggs one at a time, beating well after each. Mix in sour cream and vanilla until smooth.
- On low speed, gradually add flour mixture until just combined.
- Pour into prepared pan, smooth top, and tap pan firmly on counter several times to release air bubbles.
- Bake 75-80 minutes until golden brown and toothpick comes out with few moist crumbs.
- Cool in pan 35 minutes, then turn out onto wire rack. Cool completely before slicing.
Notes
- Room temperature ingredients are essential for smooth batter
- Store wrapped at room temperature up to 5 days
- Can be frozen up to 3 months
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes