Easy Cream Cheese Pound Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 340g (1 1/2 cups) of unsalted butter, softened
02 - 226g (8 oz) of brick-style cream cheese, also softened
03 - 500g (2 1/2 cups) of white sugar
04 - 80g (1/3 cup) of sour cream, make sure it's at room temperature
05 - 2 teaspoons of pure vanilla extract
06 - 6 large eggs, brought to room temperature
07 - 354g (3 cups) of cake flour, measured properly by spooning and leveling
08 - 1/2 teaspoon of baking powder
09 - A tiny pinch of salt, about 1/8 teaspoon

→ Optional Toppings

10 - Whipped cream made at home
11 - Fresh fruit like strawberries or blueberries

# Instructions:

01 - Heat your oven to 325°F (163°C)—not 350°F! Coat a 10-12 cup Bundt pan with butter or a nonstick spray generously so the cake doesn’t stick.
02 - Using a stand or hand mixer with a paddle or whisk attachment, whip the butter on high speed for 2 minutes to make it smooth and creamy. Scrape down the sides of the bowl with a spatula. Add the softened cream cheese and beat for another minute on high until well blended. Toss in the sugar and beat on high for 1 minute. Then mix in sour cream and vanilla extract just until everything is creamy and smooth. Scrape the bowl again to make sure nothing’s stuck to the bottom.
03 - Lower the mixer speed to low, and drop in the eggs one at a time. Let each egg mix fully before adding another. Once all the eggs are in, don’t overmix the batter.
04 - After all the eggs are added, turn off the mixer and dump in the cake flour, baking powder, and salt. Turn the mixer to medium and mix everything just until combined—don’t go overboard! Use a spatula or whisk to give the batter a quick stir and catch any dry spots hiding at the bottom. The mix should look thick, rich, and creamy.
05 - Pour the batter evenly into the prepared pan, and give the pan a couple of light taps on the counter to pop any air bubbles. Bake it for 75-95 minutes, covering it loosely with foil halfway through to keep it from getting too dark. Don’t rush! Check it with a toothpick; when it comes out clean, the cake is good to go. If it needs more time, don’t panic; it’s a dense cake, so that’s normal.
06 - Let the cake sit in the pan for 2 hours to cool. Carefully flip it onto a wire rack or serving plate and let it cool completely. Slice it up and serve! Add homemade whipped cream and fresh berries on top if you like.

# Notes:

01 - After multiple attempts, this recipe turned out to be the ultimate cream cheese pound cake—it’s rich, moist, and packed with flavor.
02 - Wrap up leftover cake tightly and leave it at room temp for 2 days or pop it in the fridge for up to 5 days.
03 - Freezing tip: Once the cake is fully cooled, wrap it with 1-2 layers of plastic wrap, then add a layer of foil. You can freeze it for 3 months. Defrost it overnight in the fridge, still wrapped, and let it get to room temperature before serving.

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