Cream Cheese Pound Cake
Ingredients
-
12
oz
unsalted butter, room temperature
-
8
oz
full fat cream cheese, room temperature
-
2 ½
cups
granulated sugar
-
⅓
cup
sour cream, room temperature
-
6
large
eggs, room temperature
-
3
cups
cake flour, spooned and leveled
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
1
tablespoon
vanilla extract
-
to taste
none
confectioner's sugar for garnish
Instructions
- Preheat the oven to 325°F.
- Grease a bundt pan with butter or nonstick spray and set aside.
- In a stand mixer, beat the butter and cream cheese for 2 minutes on high speed.
- Add the granulated sugar and beat for 5-7 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream until combined.
- Reduce mixer speed to low and add the flour, baking powder, and salt, mixing just to combine.
- Add the vanilla extract and mix just enough to combine.
- Pour the batter into the prepared bundt pan.
- Bake for 75-80 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and cool completely.
- Dust with confectioner's sugar before serving.
Nutrition Facts (estimated)
Servings
16
Calories
446
Total fat
25g
Total carbohydrates
49g
Total protein
6g
Sodium
112mg
Cholesterol
133mg
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