sour cream cream cheese pound cake
Sour Cream Cream Cheese Pound Cake blends rich, buttery flavors with a tender crumb and slight tang from sour cream, making it a deliciously moist dessert. Its creamy texture and sweetness mean it doesn’t need a glaze, and it's perfect for family gatherings, holiday celebrations, or enjoying a cup of coffee.
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
Sour Cream Cream Cheese Pound Cake has a rich, buttery flavor with a dense, tender crumb and doesn’t require a glaze due to its inherent sweetness.
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.
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.