Delight your taste buds with this irresistibly moist and rich sour cream cream cheese pound cake. Perfect for any occasion, this recipe combines the tanginess of sour cream with the creamy richness of cream cheese for a pound cake that’s simply unforgettable.
Why This Recipe Works
- The combination of sour cream and cream cheese ensures a moist, dense texture that’s packed with flavor.
- Using room temperature ingredients allows for a smoother batter, resulting in a more uniform cake.
- The simple glaze adds a sweet finish that complements the cake’s richness without overpowering it.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
Equipment Needed
- 10-inch tube pan or bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Grease and flour your 10-inch tube pan or bundt pan to ensure your cake releases easily after baking. This step is crucial for a beautiful presentation.
Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar, beating until light and fluffy. This process incorporates air, contributing to the cake’s texture.
Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. The extracts enhance the cake’s flavor profile, making it more complex and delicious.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. This method ensures a smooth, well-incorporated batter.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. The low and slow baking ensures even cooking and a moist interior.
Tips and Tricks
For an even more decadent cake, consider adding a lemon or orange zest to the batter for a citrusy twist. Always ensure your ingredients are at room temperature to avoid a lumpy batter. If you’re short on time, you can skip the glaze, but it adds a lovely sweetness and sheen to the cake. For those who love a crunch, sprinkle chopped nuts on top before baking. Lastly, let the cake cool in the pan for about 10 minutes before transferring to a wire rack to prevent it from breaking.
Recipe Variations
- Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips into the batter before baking for a chocolatey surprise.
- Lemon Blueberry Pound Cake: Add the zest of one lemon and 1 cup of fresh blueberries to the batter for a fruity twist.
- Spiced Pound Cake: Mix in 1 tsp of cinnamon and 1/2 tsp of nutmeg for a warm, spiced flavor.
- Almond Pound Cake: Substitute the vanilla extract with almond extract and top with sliced almonds before baking.
Frequently Asked Questions
Can I use low-fat cream cheese and sour cream? Yes, you can, but the cake may not be as rich or moist. Full-fat versions are recommended for the best texture and flavor.
How do I store the pound cake? Wrap the cooled cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this pound cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This sour cream cream cheese pound cake is a guaranteed crowd-pleaser, offering a perfect balance of moisture, richness, and flavor. Whether you’re serving it at a special occasion or enjoying a slice with your afternoon coffee, it’s sure to impress.
