Cream Cheese/Sour Cream Pound Cake

Recipe Rating:
 3 Ratings
Serves: 12 to 16 depending on appetites
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

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

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
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.
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Directions

1
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.
2
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.
3
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.
4
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.

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