Old-Fashioned Cream Cheese Pound Cake
This classic Old-Fashioned Cream Cheese Pound Cake is surprisingly simple to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners' sugar.
Servings: 10 servings
Ingredients
- 8 ounces cream cheese room temperature
- 1-½ cups butter room temperature (3 sticks/339g)
- 3 cups granulated sugar 600grams
- ¼ cup sour cream 57 grams
- 2 teaspoons pure vanilla extract
- 6 large eggs at room temperature
- 3 cups cake flour 360 grams
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F. Grease and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
- Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
- Beat in the sour cream and vanilla extract.
- Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
- Add the flour, baking powder, and salt and mix until well combined.
- Pour the batter into the prepared pan and fill to ⅔ full. Bake for 1 hour and 10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.
Notes
- Brush the inside of the bundt pan with either melted shortening or a non-stick oil spray. Do not use butter to coat the pan as the milk solids will cause the cake to stick.
- Coat the oiled pan with either a nut flour or sugar. If using sugar be sure to tip the cake out of the pan right away so the sugar does not harden to the pan. Dusting with plain flour will often cause the cake to stick to the pan. We used Pam® Baking Spray with Flour and our cake released from the pan perfectly.
- If using a non-stick bundt pan, after preparing it turn the pan upside down on a layer of paper towels to prevent the oil from sliding down into the pan and pooling in the bottom.
- We used a 10-inch bundt pan. After filling the pan 2/3 full there was batter left to fill 4 cupcake liners.
Nutrition
Serving: 1 | Calories: 650kcal | Carbohydrates: 94g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 334mg | Fiber: 1g | Sugar: 61g
