There’s something truly special about a classic pound cake—rich, buttery, smooth, and comforting in every bite. But this Cream Cheese Pound Cake takes the experience even further. The cream cheese and sour cream make it irresistibly moist, dense in the best way, and full of old-fashioned flavor that tastes like it came straight from Grandma’s kitchen. Perfect for holidays, gatherings, or a simple afternoon treat with coffee or tea.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 sticks (2 cups) unsalted butter, softened
- 3 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups cake flour
Instructions
- Preheat oven to 300°F (150°C). Grease and flour a bundt or tube pan.
- Cream together cream cheese, sour cream, butter, and sugar for about 7 minutes until fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla.
- Gradually add cake flour on low speed until just combined.
- Pour into pan and bake for 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack to cool completely.
