Tuesday, May 26, 2020

Perfect Cream Cheese Pound Cake

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!!!

I got this recipe from SallysBakingAddiction.com

Perfect Cream Cheese Pound Cake

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


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!!!


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.



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