Cream Cheese/Sour Cream Pound Cake
By
Rose Mary Mogan
@cookinginillinois
2
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.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
12 to 16 depending on appetites
Prep:
25 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
-
3 stickbutter,softened
-
8 ozcream cheese, or sour cream room temperature
-
6 largeeggs, room temperature
-
3 csugar
-
3 call-purpose flour
-
2 tspalmond extract
How to Make Cream Cheese/Sour Cream Pound Cake
- 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.
