Million Dollar Cream Cheese Pound Cake

Ingredients are simple but high quality, which is the secret to this cake’s success. This cake has roots in traditional Southern pound cake baking, enhanced with cream cheese and sour cream for a more indulgent and moist version.

Equipment

• large Bundt or tube pan
• large mixing bowl
• electric mixer
• spatula
• wire rack

Ingredients

• 1 cup cream cheese, softened to room temperature
• 1 cup sour cream at room temperature
• 4 sticks (2 cups) unsalted butter softened
• 3 cups granulated sugar
• 7 large eggs at room temperature
• 1 teaspoon vanilla extract
• 3½ cups cake flour sifted

Instructions

1. Preheat the oven to 325°F (165°C).
2. Grease a large Bundt or tube pan generously with butter and dust lightly with flour, tapping out any excess.
3. In a large mixing bowl, cream the softened butter and cream cheese together using an electric mixer on medium speed until completely smooth and fluffy, about 4 to 5 minutes.
4. Gradually add the granulated sugar, one cup at a time, beating well after each addition until the batter becomes pale, thick, and airy.
5. Add the eggs one at a time, mixing on low to medium speed and allowing each egg to fully incorporate before adding the next.
6. Mix in the vanilla extract.
7. Reduce mixer speed to low and add the cake flour gradually in batches, mixing just until combined.
8. Gently fold in the sour cream until the batter is smooth and creamy with a thick, luxurious consistency.
9. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
10. Tap the pan gently on the counter to release any air bubbles.
11. Bake for 1 hour and 30 to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Remove the cake from the oven and let it cool in the pan for 20 minutes.
13. Carefully invert onto a wire rack and allow it to cool completely before slicing.

Notes

Using room-temperature ingredients is essential to achieve a smooth batter and even baking. The cake stores well, tastes even better the next day, and freezes beautifully. It can be served plain, dusted with powdered sugar, or paired with fresh berries, whipped cream, or a light glaze.