I made this cake for my mothers birthday and she loved it.
After the cake recipe you will find my very own Vanilla Cream Cheese Sour Cream Icing!!!
After the cake recipe you will find my very own Vanilla Cream Cheese Sour Cream Icing!!!
I got this
recipe from SallysBakingAddiction.com
Perfect
Cream Cheese Pound Cake
Ingredients
1 and 1/2 cups (3 sticks; 345g) unsalted butter,
softened to room temperature
8-ounce (226g) block full-fat cream cheese,
softened to room temperature
2 and 1/2 cups (500g) granulated sugar
1/3 cup (80g) sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs, at room temperature
3 cups (345g) cake flour (spoon & leveled)
1/2 teaspoon baking powder
1/8 teaspoon salt
optional for serving: homemade whipped cream &
fresh berries
Instructions
Preheat oven to 325°F (163°C). Not
350°F. Generously grease a 10-12 cup bundt pan with butter or
nonstick spray. I use butter.
Using a handheld or stand mixer fitted with a paddle or
whisk attachment, beat the butter on high speed until smooth and creamy, about
2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber
spatula. Add the cream cheese and beat on high speed until completely smooth
and combined, about 1 minute. Add the sugar and beat on high speed until
combined, about 1 minute, then add the sour cream and vanilla and beat on high
speed until combined and creamy. Scrape down the sides and up the bottom
of the bowl with a rubber spatula.
On low speed, beat the eggs in 1 at a time allowing each to
fully mix in before adding the next. Careful not to over mix after the eggs have
been added. Once the 6th egg is combined, stop the mixer and add the cake flour,
baking powder, and salt. Beat on medium speed *just* until combined. Do not
over mix. Using a rubber spatula or sturdy whisk, give the batter a final turn
to make sure there are no lumps at the bottom of the bowl. The batter will be a
little thick and very creamy.
Pour/spoon batter evenly into prepared pan. Bang the pan on
the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes.
Loosely tent the baking cake with aluminum foil halfway through bake time to
ensure the surface does not over-brown. The key to pound cake is a slow and low
bake time. Use a toothpick to test for doneness. Once it comes out completely
clean, the pound cake is done. This is a large heavy cake so don’t be alarmed
if it takes longer in your oven. If it needs longer, bake longer.
Remove cake from the oven and allow to cool for 2 hours
inside the pan. Then invert the slightly cooled pound cake onto a wire rack or
serving dish. Allow to cool completely.
Slice and serve with optional toppings like homemade
whipped cream & fresh berries.
Cover leftover cake tightly and store in the
refrigerator for up to 5 days.
Vanilla
Cream Cheese Sour Cream Icing!!!
Ingredients
½ cup sour cream
½ cup of cream cheese
6 Tbsp of all-purpose flour
2 tsp Vanilla
2 Cup Granulated sugar
1 cup of butter (2 sticks)
I put everything together in the proper size bowl and mixed
it. I put the bowl of icing in the refrigerator while waiting for the cake to
cool down. Once the cake cooled the icing was applied with the back of a large spoon
all over the cake. The spoon helps smooth the icing on better without disturbing
the cake.
Enjoy!!!
