Sour Cream Cream Cheese Pound Cake: A Rich, Melt-in-Your-Mouth Delight!
Sour Cream Cream Cheese Pound Cake combines two essential pound cake recipes, offering a decadent, moist dessert with a buttery flavour. The tender crumb and dense texture are perfectly balanced by cream cheese’s creamy goodness and sour cream’s slight tang. You don’t need a glaze because the cake’s flavour and sweet frosting make it irresistible. This cake is often served at family gatherings and holiday celebrations or enjoyed with coffee. Whether you opt for a light dusting of powdered sugar or serve it as-is, the combination of sour cream and cream cheese ideally guarantees a melt-in-your-mouth experience every time. It’s the kind of cake I grew up enjoying in a Texas bakery, and it has become one of my favourite desserts.
Why You’ll Love Sour Cream Cream Cheese Pound Cake
- Ultra-Moist & Tender Texture: The combination of cream cheese and sour cream gives this cake a more prosperous, denser texture than traditional pound cakes.
- Perfectly Balanced Flavor: The tangy sour cream enhances the richness of butter and cream cheese, making every bite luxurious yet well-balanced.
- Versatile & Crowd-Pleasing: Whether served plain, with fresh fruit, whipped cream, or powdered sugar, this cake is perfect for any occasion.
- Stays Moist Longer: Unlike many pound cakes, this one retains its moisture beautifully over time, making it an ideal make-ahead dessert.
- Decadent and irresistible, with its buttery richness and velvety crumb, it’s a guaranteed showstopper for guests and family alike.
Ingredients for cake
Main Ingredients
- Extra-large eggs or large eggs (6 in total)
- Unsalted butter (2 sticks or 1 cup, room temperature)
- Cream cheese (8-ounce cream cheese packages)
- Sour cream (1 cup, room temperature)
- All-purpose flour (3 cups, sifted)
- Cake flour (3 cups)
- Granulated sugar (3 cups)
- Powdered sugar (6 cups)
Flavor Enhancers
- Vanilla extract (1 teaspoon)
- Almond extract (1 tablespoon)
- Lemon extract (optional)
- Coarse kosher salt (for flavour balance)
- Acceptable sea salt (generous pinch)
Leavening and Texture
- Baking powder
- Baking soda
Liquids
- Heavy whipping cream (12 tablespoons)
Additional Ingredients
- Baking spray with flour (to prevent sticking)
Preparation Steps
Preheat the Oven: Preheat your oven to 325°F.
Prepare the Bundt Pan: Grease a 9.5-inch bundt pan with Baker’s Joy cooking spray and dust it lightly with shortening and flour.
Sift Dry Ingredients: In a large bowl, sift together 3 cups of flour, baking powder, and baking soda.
Mix Butter and Sugar: Using a hand mixer, beat unsalted butter and 3 cups of granulated sugar until light and fluffy.
Add Eggs: Gradually add 6 large eggs, one at a time, mixing well after each addition.
Add Extracts: Add vanilla, almond, and lemon extract to the mixture for flavour.
Alternate Adding Dry Ingredients & Sour Cream: Gradually alternate adding the dry ingredients and sour cream to the bowl. Mix gently with a rubber spatula.
Fill the Bundt Pan: Pour the batter into the prepared bundt pan and smooth it evenly with an offset spatula. Tap the pan on the counter to remove any air bubbles.
Bake the Cake: Bake for 1 hour, 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Once done, let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack.
Best Ways to Serve Sour Cream Cream Cheese Pound Cake 🍰
Sour Cream Cream Cheese Pound Cake is incredibly versatile, with endless ways to elevate its flavour. Whether you’re looking for a simple treat or a decadent dessert, here are the best ways to enjoy it:
🍓 Classic & Simple Pairings:
- Enjoy a plain slice to savour the buttery vanilla flavours.
- For a fruity contrast, top with fresh berries like strawberries, blueberries, or raspberries.
- Add a dollop of whipped cream for a light, airy complement.
🍫 Rich & Indulgent Toppings
- Drizzle with chocolate ganache, caramel sauce, or chocolate syrup for a decadent twist.
- Spoon over lemon curd for a zesty and refreshing flavour boost. 🍋
- Dust with powdered sugar for an elegant, sweet finish.
🍦 Perfect Dessert Pairings:
- Serve with a scoop of vanilla ice cream for the ultimate indulgence. 🍨
- Top with macerated strawberries or a berry coulis for a restaurant-style dessert.
- Pair with a warm coffee or tea for a cozy afternoon treat. ☕
🎂 Creative & Layered Variations:
- For a fancy twist, layer slices with fruit, chocolate mousse, or a light cream cheese glaze.
- Create a trifle-style dessert by alternating the cake with whipped cream and berries.
- Toast a slice and spread with butter or cream cheese for a warm, comforting bite.
Why This Cake is a Must-Try ❤️
No matter how you serve it, the rich butter and vanilla flavours shine through, ensuring every bite is moist, flavorful, and utterly satisfying. Whether it’s a quick snack, a fancy-plated dessert, or a creative layered treat, this classic pound cake will always be a crowd favourite!
How to Store Sour Cream Cream Cheese Pound Cake for Maximum Freshness 🍰
Keeping your sour cream cream cheese pound cake fresh is easy with the proper storage methods. Whether you plan to enjoy it within a few days or save it for later, here’s how to store it properly:
🕒 Short-Term Storage (3-4 Days):
- Wrap the cake in plastic wrap and place it in an airtight container.
- Keep it at room temperature in a cool, dry place.
- It will stay moist and fresh for up to 3-4 days.
❄️ Refrigeration for Extended Freshness (Up to 7 Days):
- Wrap the cake tightly in foil or plastic wrap before placing it in the refrigerator.
- Storing it in the fridge helps maintain freshness for up to 7 days.
- For the best taste, let it come to room temperature before serving.
🧊 Freezing for Long-Term Storage (Up to 2-3 Months):
- Slice the cake and wrap each piece tightly in aluminum foil or place slices in a freezer-safe bag.
- Label the bag with the date to track how long it has been stored.
- It will stay fresh and delicious for up to 2-3 months.
🔥 How to Thaw & Serve Your Cake:
- Thaw at room temperature for the best texture and flavour.
- If you prefer it warm, microwave for a few seconds to enjoy a soft, fresh slice.
Enjoy Your Cake for Days! 🍽️
No matter how you store it, your pound cake will remain rich, moist, and delicious for days! Proper storage, refrigeration, or freezing ensures that a perfect slice is always ready to enjoy.
Conclusion
Sour Cream Cream Cheese Pound Cake is a timeless dessert that blends rich, buttery flavours with a moist, tender texture. Whether you serve it plain, with fruit, or drizzled with sauce, it’s a crowd-pleaser every time. With proper storage, you can enjoy this cake for days or even months by freezing slices for later. Perfect for any occasion, this cake is a must-try for any baking enthusiast! 🍰✨
(FAQs) About Sour Cream Cream Cheese Pound Cake
Q: What differentiates Sour Cream Cream Cheese Pound Cake from traditional pound cake?
Ans: This cake combines cream cheese and sour cream, resulting in a more prosperous, denser texture with a tender crumb. The sour cream adds a slight tang, perfectly balancing the buttery richness of the pound cake.
Q: Do I need to add a glaze to this cake?
Ans: No, this cake is naturally sweet and flavorful. However, if you prefer, you can add a powdered sugar glaze, chocolate ganache, or a drizzle of caramel sauce for extra indulgence.
Q: What are the best toppings or pairings for this cake?
Ans: This cake is incredibly versatile! You can enjoy it:
- Plain to savour its rich, buttery flavour.
- With fresh berries (strawberries, blueberries, raspberries). 🍓🫐
- Drizzled with chocolate ganache, caramel, or lemon curd. 🍋
- Served with whipped cream, vanilla ice cream, or a berry coulis. 🍨
- Paired with coffee or tea for a cozy treat. ☕
Q: How do I store Sour Cream Cream Cheese Pound Cake to keep it fresh?
Ans: You have multiple storage options:
- Room Temperature: Wrap in plastic wrap and store in an airtight container for 3-4 days.
- Refrigeration: Wrap tightly in foil or plastic wrap and store for up to 7 days.
- Freezing: Wrap individual slices in aluminum foil or place them in freezer-safe bags for 2-3 months.
Q: How do I thaw and serve frozen pound cake?
Ans: To thaw your frozen pound cake:
- Let it sit at room temperature until soft.
- For a warm slice, microwave for 10-15 seconds to return the fresh-baked texture.
Q: Can I use cake flour instead of all-purpose flour?
Ans: Yes! Cake flour gives the cake a softer, finer crumb, while all-purpose flour provides a slightly denser texture. You can use a combination of both for the best results.
Q: What type of pan should I use to bake this cake?
Ans: A 9.5-inch Bundt pan is ideal for this recipe. Ensure you:
- Grease and flour the pan properly to prevent sticking.
- Use a high-quality, non-stick pan for even baking.
Q: How long should I bake the cake?
Ans: Bake at 325°F for 1 hour 15-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 20 minutes before transferring to a wire rack.
Q: Can I make this cake ahead of time?
Ans: Absolutely! This cake tastes even better the next day as the flavours develop. Store it properly, and it will remain moist and delicious for days.
Q: How many servings does this recipe yield?
Ans: This recipe makes 12-16 servings, making it perfect for family gatherings, holidays, or meal-prepping desserts.
sour cream cream cheese pound cake
Equipment
- 9.5-inch bundt pan
- Baker's Joy cooking spray
- Parchment paper
- Rubber spatula
- Offset spatula
- Toothpick
- Wire rack
Ingredients
- 6 large eggs room temperature
- 1 tbsp Vanilla extract
- 1 tbsp Almond extract
- Baking powder
- Baking soda
- 16 oz Powdered sugar
- Unsalted butter room temperature
- 3 cup Granulated sugar
- 1 cup Sour cream
- Heavy whipping cream
- Lemon extract optional
- 3 cup Flour sifted
- Generous pinch of salt
Instructions
- Preheat oven to 325°F.
- Grease and dust a 9.5-inch bundt pan with Baker's Joy cooking spray and flour.
- Sift 3 cups flour, baking powder, and baking soda.
- Beat unsalted butter and 3 cups granulated sugar until light and fluffy.
- Add 6 large eggs one at a time, mixing well after each addition.
- Add vanilla extract, almond extract, and lemon extract.
- Alternate adding the dry mixture and sour cream, mixing gently with a rubber spatula.
- Pour batter into the prepared bundt pan and smooth with an offset spatula. Tap to remove air bubbles.
- Bake for 1 hour 15-20 minutes or until a toothpick comes out clean.
- Cool in pan for 20 minutes, then invert onto a wire rack.
- Drizzle with a glaze made from 16 oz powdered sugar and heavy whipping cream, then let it set before serving.
Notes
The cake can be stored at room temperature for 3-4 days, refrigerated for up to 7 days, or frozen for 2-3 months in aluminum foil or freezer-safe bags.
Serving options include pairing with whipped cream, fresh berries, chocolate ganache, vanilla ice cream, or a light dusting of powdered sugar.
Key ingredients include unsalted butter, granulated sugar, eggs, flour, and flavor enhancers like vanilla and almond extract.
The cake is baked for 1 hour 15-20 minutes, yields 12-16 servings, and can be topped with a powdered sugar glaze or served with heavy whipping cream for added richness.
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