Cream Cheese/Sour Cream Pound Cake

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

12 to 16 depending on appetites
Prep Time:
Cook Time:

This is my favorite go to MADE FROM SCRATCH RECIPE. You can make so many variety of cakes from this one recipe, simply by changing or adding just a few different ingredients. It comes out tasty & moist every time. I just love this recipe. So I am finally posting the Basic recipe. This recipe is also one of 25 dessert items being featured at a Reunion. It is a very good cake, & I am sure will become one of your favorites as well. You will not mind making a cake from scratch with this recipe, & may never use the boxes stuff again. Just make sure all of your ingredients are at room temperature.


3 stick
8 oz
cream cheese, or sour cream room temperature
6 large
eggs, room temperature
3 c
3 c
all purpose flour
2 tsp
almond extract

Directions Step-By-Step

Preheat oven to 325 degrees F. Cream together the butter, cream cheese OR sour cream and sugar till very light airy and fluffy, about 10 to 15 minutes.
Add sugar gradually and beat well. Add eggs one at a time, beating well after each one until well blended. Add the almond extract & beat till mixed.
Then gradually add the flour, and mix well after each addition. Grease or spray a bundt pan and dust lightly with flour, or use BAKERS JOY, IT IS A BLESSING IN A CAN, it has the flour in the can.
Pour batter into the prepared bundt pan.Then bake in preheated 325 degree F. oven for 1 1/2 hours or until toothpick inserted in center comes out clean. Let sit about 10 minutes in pan and them invert onto a cooling wire rack. Frost, dust with powdered sugar or leave plain. Great with fresh strawberries or slices canned peaches.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #delish, #moist, #tasty, #BUTTERY

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Rose Mary Mogan cookinginillinois
Sep 27, 2014
Stephani since I have never made a cake that way, I do not want to give you the wrong advise. But because both of the ingredients are interchangeable, I would think that it would work, if you used a half cup of each. I am sure you have your reasons for wanting to make it that way. Personally I would stick with one or the other. But let me know your results if you decide to make it that way.
stephani williams stepphani1968
Sep 27, 2014
Can you use half a cup of each, sour cream - cream cheese?
Rose Mary Mogan cookinginillinois
May 2, 2013
Anna Mae there is usually an attachment cord,that comes with your camera, & it gets plugged into the main box of your computer, and the other end gets attached to the camera so you can transfer them from the camera to your computer, Sometimes also you may have a SD card, and with that you take it out of the camera, & PUT IT IN ONE OF THE SLOTS IN YOUR COMPUTER, AND FOLLOW THE DIRECTIONS THAT COME UP ON THE COMPUTRER SCREEN. and when you do that, they will go into your Photo folder in the computer.

When you are ready to add a photo to your recipe, you usually click on, add photo, or browse, and that will open up the picture file, you select the photo you want then click open, that is when it will go to your recipe, and once it comes up, you view it,if you like your selection, you click, down loAD, i THINK, and it then will go to your recipe. There may be someone else that is more abreast about this than I am. The next time I add a picture I will write each step down, and relay it to you, and hopefully you will be able to add your photos. Once you get the hang of it, it really is quite simple. I am sure you are saying that is easy for you to say. LOL LOL. But I will detail the steps that I use with my computer, but keep in mind that all cameras are different, but very similiar also. I wish I could help you tonight. But I am sure I will be adding something soon, so I will remember to write down the steps to try & help you. Take care & have a good night.

Rose Mary
Anna Mae Kantor bluelady
May 2, 2013
Rose Mary, No noone around here knows how to do the picture thing. When either one of my daughters comes here next time, I will have them show me and I will write it down and see then if I can do it. I'm not sure when that will be tho'. The pictures are only taken and are still in my camera, they are not on the computer at all. I have others in the camera as well of recipes I've made.
I hope you have a wonderful evening too. I'm going to be signing off earlier tonight--I'm really tired tonight.
Talk to you again tomorrow--Love ya--
Anna Mae xoxo ♥ ♥
Rose Mary Mogan cookinginillinois
May 2, 2013
Anna Mae, I am sorry that you have difficulty posting pictures. Is there any one near you that could possibly show you how it is done. Because if you already have them saved to your computer, it is really quite simple.

I am so happy that you enjoyed the recipe, and it will become one of your favorite go to recipes. I love it too. Thanks again for keeping me posted.
Have a nice evening.