| Servings |
16 slices
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Ingredients
- 3 cups cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 cups unsalted butter room temperature
- 2 1/2 cups sugar
- 8 oz cream cheese room temperature
- 1/3 cup sour cream room temperature
- 2 tsp vanilla extract
- 6 eggs room temperature
Ingredients
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Instructions
- Preheat oven to 325°F (163°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray. If you want a smaller bundt cake, you can split it into 2 bundt pans.
- In a medium bowl, mix together cake flour, baking powder and salt. Set aside. This is the dry mixture.
- In a stand mixer, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- Add the cream cheese and beat on high speed until completely smooth and combined.
- Add the sour cream and vanilla and beat on high speed until combined and creamy.
- On a low speed, add in the eggs one a time and mix well.
- Add the dry mixture. Beat on medium and be careful not to overmix. Using a rubber spatula to make sure that the bottom of the bowl is combined.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles.
- Bake for 75-95 minutes. Make sure to check with a skewer for doneness at the 60 minute mark. The cake is done when the inserted skewer comes out dry.
- Remove cake from the oven and allow to cool for 10 minutes on a wire rack. Then invert the pound cake onto a wire rack or serving dish. Allow to cool completely.
Recipe Notes
This recipe will be enough for 2 bundt cake.
Adapted from : Sally's Baking Addiction
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