Best Cream Cheese Pound Cake
A rich, buttery, and incredibly moist Cream Cheese Pound Cake with a golden crust and tender crumb. Perfect for any occasion.
Equipment
- 10-12 cup Bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Wire cooling rack
Ingredients
- 1.5 cups unsalted butter softened to room temperature
- 8 oz full-fat cream cheese softened to room temperature
- 2.5 cups granulated sugar
- 0.33 cup sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs at room temperature
- 3 cups cake flour spooned and leveled
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-12 cup Bundt pan.
- In a large bowl, beat butter, cream cheese, and sugar on medium speed for 3-4 minutes until light and fluffy.
- Add sour cream and vanilla, mixing until combined. Then add eggs one at a time, beating well after each.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients on low speed, mixing just until combined.
- Pour batter into prepared pan, smooth top, and tap gently to release air bubbles.
- Bake for 75-95 minutes, tenting with foil at 45 minutes. Cake is done when a toothpick inserted in center comes out clean.
- Cool in pan for 2 hours, then invert onto a wire rack to cool completely before serving.
Notes
- Use room temperature ingredients for best results.
- Do not overmix once flour is added to avoid a tough crumb.
- Store at room temperature in an airtight container for up to 3 days.