Cream Cheese Pound Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 163°C (325°F). Grease a 10–12 cup Bundt pan well with butter or nonstick spray.
2. Beat the butter until smooth, about 2 minutes. Add the softened cream cheese and beat about 1 minute until smooth. Add the sugar and beat about 1 minute, then add the sour cream and vanilla and beat until creamy. Scrape down the bowl well.
3. On low speed, add the eggs one at a time, mixing each fully before the next. Do not overmix.
4. Add the flour, baking powder and salt and mix on medium speed just until combined. Finish by folding the batter by hand to remove any lumps from the bottom. The batter will be thick and creamy.
5. Spoon the batter evenly into the pan and tap the pan on the counter once or twice to release air bubbles. Bake for 75–95 minutes, loosely covering with foil halfway through. The cake is done when a toothpick comes out completely clean.
6. Cool in the pan for 2 hours, then invert onto a rack or plate and cool completely before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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