Sour Cream Cream Cheese Pound Cake

Name: Sour Cream Cream Cheese Pound Cake recipe
Prep time: 15 min
Cook time: 75 min
Ingredients: 3 c All-purpose Flour - sifted; 3 c Granulated Sugar; 6 large Eggs- room temperature; 1 c Unsalted butter- room temperature; 1/2 c Sour cream- room temperature; 4 oz. Cream Cheese; 1/2 tsp Salt; 1 tsp Baking powder; 2 tsps Vanilla extract; 1/2 tsp Almond extract

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Two of the best classic pound cake recipes come together to create this Sour Cream Cream Cheese Pound Cake! No glaze needed!

So I decided to combine my two favorite basic pound cake recipes into one and it was spectacular! Now I'm a glaze girl, but I have never needed it for Sour Cream Pound Cake or Cream Cheese Pound Cake. And with the two cakes combined, I still feel the same way. I only dusted this cake with powdered sugar for a little extra appeal, but it is absolutely perfect as is!

Video Tutorial

Image of Sour Cream Cream Cheese Pound Cake

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Steps to make the Pound Cake:

Preheat your oven to 325 degrees. In a large bowl, combine your sifted flour, baking powder, and salt.

Using a hand or stand mixer, add the butter and cream cheese to the bowl and then slowly add in the sugar. Cream for approximately 5 minutes or until light and fluffy.

Add the vanilla and almond extracts to the bowl. Then add the eggs one at a time mixing well after each addition. Add the flour to the batter, alternating with the sour cream. Begin with the flour and end with the flour.

Grease a 12-cup bundt pan with Baker's Joy or similar. Pour the batter into your pan and spread it evenly. Bake the cake for approximately 1 hour and 15 minutes. The cake is done when an inserted toothpick comes out clean.

After 10 - 15 minutes, remove the cake from the pan and allow it to continue to cool. Then serve and enjoy! Dusting it with powdered sugar is optional.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

Pound Cake Tips

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined after each addition.

⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions:

How do I store the cake?

Store the cake in an airtight container for up to 5 days.

Can I freeze the cake?

Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.

Love baking with sour cream? Don't stop at just one recipe-explore all of my sour cream pound cake variations to find your favorite!

The classic Sour Cream Pound Cake delivers timeless flavor with a moist, tender crumb.
Sour Cream Pound Cake 2.0 is a perfect balance of richness and texture, made with both all-purpose and cake flour for that ideal bakery-style crumb.
Sour Cream Pound Cake 3.0 kicks it up a notch with sour cream and salted butter for added depth of flavor.
Sour Cream Pound Cake 4.0 combines butter and shortening to create a rich, creamy pound cake with a signature crusty top.
Sour Cream Pound Cake 5.0 uses butter and oil-with no baking powder-for a soft texture and dense, flavorful bite.
And if you're baking for a crowd, the Mile High Sour Cream Pound Cake delivers 18 cups of sweet, moist pound cake goodness.