Million Dollar Cream Cheese Pound Cake
A timeless, ultra-moist pound cake that melts
in your mouth
Ingredients
1 cup cream cheese, softened
1 cup sour cream, room temperature
4 sticks (2 cups) unsalted butter, softened
3 cups granulated sugar
7 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour, sifted
½ teaspoon salt
Instructions
Preheat oven to 325°F (165°C)
Grease and flour a 10-inch Bundt or tube pan very well.
Cream the butter & cream cheese
In a large bowl, beat butter and cream cheese together on medium speed for 3–4 minutes until smooth and fluffy.
Add sugar
Gradually add sugar and beat for another 4–5 minutes until light and creamy. This step is key for a soft texture.
Add eggs one at a time
Beat in eggs one at a time, mixing well after each addition.
Mix in sour cream & vanilla
Add sour cream and vanilla extract. Mix just until combined.
Add dry ingredients
Slowly add sifted flour and salt. Mix on low speed until just combined.
Do not overmix.
Bake
Pour batter evenly into the prepared pan.
Bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted comes out clean.
Cool
Let cake cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Optional Add-Ins (if you like)
Lemon zest for a citrus twist
Almond extract instead of vanilla
Powdered sugar dusting on top
Simple vanilla or cream cheese glaze
Storage
Room temperature (covered): 3–4 days
Refrigerator: up to 7 days
Freezer: up to 3 months
