Sour Cream Cream Cheese Pound Cake recipe
Two of the best classic pound cake recipes come together to create this Sour Cream Cream Cheese Pound Cake! No glaze needed!
Servings: 12 people
Ingredients
- 3 c All-purpose Flour - sifted
- 3 c Granulated Sugar
- 6 large Eggs- room temperature
- 1 c Unsalted butter- room temperature
- ½ c Sour cream- room temperature
- 4 oz. Cream Cheese
- ½ tsp Salt
- 1 tsp Baking powder
- 2 tsps Vanilla extract
- ½ teaspoon Almond extract
Instructions
- Preheat your oven to 325 degrees.
- In a large bowl, combine your sifted flour, baking powder, and salt and set aside.
- Using a hand or stand mixer, add the butter and cream cheese to the mixing 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 only until combined 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 in 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.
- Dust it with powdered sugar (optional). Then serve and enjoy!