Moist Pound Cake Treat (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1/2 teaspoon baking powder
02 -
6 large eggs, at room temperature
03 -
1/3 cup sour cream, room temp (80g)
04 -
2 teaspoons pure vanilla extract
05 -
1 1/2 cups unsalted butter, softened (340g)
06 -
1/8 teaspoon salt
07 -
3 cups cake flour, measured carefully (354g)
08 -
8 oz softened brick cream cheese (226g)
09 -
2 1/2 cups regular sugar (500g)
→ Optional Toppings
10 -
Fresh berries
11 -
Whipped cream from scratch
# Instructions:
01 -
Set your oven to 325°F (163°C). Make sure not to turn it up to 350°F! Butter up a Bundt pan (10-12 cup capacity) or coat it with a nonstick spray generously.
02 -
Start with butter: run your mixer on high for about 2 minutes until it's all smooth and fluffy. Scrape down the sides with a spatula. Toss in the cream cheese and mix for another minute on high till creamy. Mix in sugar on high for another minute, then add sour cream and vanilla and blend until it's smooth all over. Don't forget to scrape the sides again!
03 -
Turn your mixer down to low speed and crack in one egg at a time. Make sure each one's fully mixed in before adding the next. Careful: stop the moment they're all in to avoid overmixing the batter.
04 -
When you're done with the eggs, turn off the mixer and dump in the flour, baking powder, and salt. Blend everything together on medium speed but don't go overboard—stop once it looks just mixed. Give it one last stir by hand with a whisk or spatula to catch anything hiding at the bottom. The batter will feel pretty thick and creamy.
05 -
Spoon or pour the batter evenly into the Bundt pan and gently tap it on the counter to get rid of air pockets. Bake for about 75-95 minutes. Halfway through, cover loosely with foil if the top's browning too fast. Bake low and slow! Test the center with a toothpick—it should come out fully clean when it's done. Big cake means it might take a while, so be patient!
06 -
Let the cake sit in the pan for 2 hours before flipping it upside down onto a rack or serving tray. Let it finish cooling there before slicing. Optional: top slices with whipped cream and berries.
# Notes:
01 -
After countless attempts, you'll finally have a moist, rich, and delicious cream cheese pound cake with this one.
02 -
Keep leftover cake sealed tightly; it stays good for up to 2 days at room temp or 5 days if refrigerated.
03 -
Want to save some for later? Wrap slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then let it warm up to room temp before serving.