Cream Cheese/Sour Cream Pound Cake

Rose Mary Mogan

By
@cookinginillinois

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.


pinch tips: How to Grease a Pan


Comments:

Serves:

12 to 16 depending on appetites

Prep:

25 Min

Cook:

1 Hr 30 Min

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

Directions Step-By-Step

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.

About this Recipe

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