🍰 Sour Cream Cheese Pound Cake
🧈 Ingredients:
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1 ½ cups (3 sticks) unsalted butter, room temperature
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1 (8 oz) package cream cheese, softened
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¾ cup sour cream
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 tbsp vanilla extract (or 1 tsp vanilla + 1 tsp almond extract for a twist)
👩🍳 Instructions:
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
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In a large bowl, cream the butter and cream cheese together until light and fluffy (about 3–5 minutes).
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Add the sour cream and beat until smooth.
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Gradually add sugar, beating well after each addition.
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Add the eggs one at a time, mixing thoroughly after each.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Slowly add the dry ingredients to the wet mixture. Mix just until incorporated.
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Stir in the vanilla extract.
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Pour the batter into the prepared pan(s) and smooth the top with a spatula.
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
🍋 Optional Glaze:
Mix 1 cup powdered sugar with 1–2 tbsp lemon juice or milk. Drizzle over the cooled cake.
Would you like a variation, such as lemon, chocolate chip, or berry swirl?