Sour Cream Cream Cheese Pound Cake

Two of the best basic 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! So let's get into it!

More recipes ---> Sour Cream Pound Cake, Cream Cheese Pound Cake,Honey Bun Pound Cake, Butter Vanilla Pound Cake, Cinnamon Roll Pound Cake, Blueberry Lemon Bundt Cake, Dark Chocolate Buttermilk Pound Cake, Key Lime Pound Cake, Louisiana Crunch Pound Cake, Italian Cream Pound Cake, Butter Pecan Pound Cake, Yellow Pound Cake, Million Dollar Pound Cake

Ingredients needed for the Pound Cake:

• All-Purpose flour
• Granulated sugar
• Eggs - room temperature
• Unsalted butter - room temperature
• Full-fat sour cream - room temperature
• Full-fat cream cheese - room temperature
• Salt
• Baking powder
• Vanilla (Madagascar vanilla was used for this recipe)
• Almond extract
• Powdered sugar for dusting (optional)

(Note: The full ingredient list is provided in the recipe card below.)

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 10-12 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 20 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!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

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– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  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: