Mile High Pound Cake 2.0 recipe
Mile High Pound Cake 2.0 is the combination of sour cream, cream cheese and buttermilk. This cake is amazingly sweet with a slight tang.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Eggs - room temperature
- 4 oz. Cream Cheese - room temperature
- ½ c Sour Cream - room temperature
- ½ c Buttermilk - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 4 tsps Vanilla Extract
- Glaze Ingredients:
- 2 c Powdered Sugar
- 1 - 1 ¼ c Heavy Whipping Cream
- 1 teaspoon Vanilla
- ½ tsp Salt
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter together with the cream cheese.
- Then slowly add in the granulated sugar. Mix on medium speed until creamy, yet light and fluffy (approximately five minutes).
- Add the vanilla to the batter.
- Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Combine the flour, baking powder, and salt.
- Separately combine the buttermilk and sour cream.
- Mix in the flour approximately one cup at a time, alternating with the sour cream/buttermilk mixture, beginning and ending with the flour.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into your bundt pan and spread it evenly.
- Bake the pound cake for about an hour and 30 minutes. (Bake it longer if needed). The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan. Allow the pound cake to cool before glazing.
- Glaze Instructions:
- Add your powdered sugar, salt and vanilla to a bowl. Slowly add in the heavy cream until your desired consistency is reached. (You may use more or less of the amount the recipe calls for depending on personal preference.)
- Pour the glaze over your cooled cake as desired. Serve and enjoy!