Ingredients
All-purpose flour - 3 cups
Baking powder - 4 tsp
Baking soda - 1/4 tsp
cream of tartar - 1/4 tsp
Kosher salt - ½ tsp
Unsalted butter - 1 cup, softened
Cream cheese - 8 oz, softened (226 g)
Granulated sugar- 2 cups (this is too sweet, reduce)
Sour cream - 1/2 cup
Pure vanilla extract - 2 tsp
Milk -1/2 cup
2. In a large bowl, sift flour, baking powder, baking soda and cream of tartar. Add salt and mix to combine. Set aside.
3. In the stand mixer, beat the butter until creamy and pale on medium-high speed for 3 -4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
cream of tartar - 1/4 tsp
Kosher salt - ½ tsp
Unsalted butter - 1 cup, softened
Cream cheese - 8 oz, softened (226 g)
Granulated sugar- 2 cups (this is too sweet, reduce)
Sour cream - 1/2 cup
Pure vanilla extract - 2 tsp
Milk -1/2 cup
Steps
1. Preheat the oven to 350º F. Lightly grease a 10-inch tube or 12-inch Bundt pan with nonstick baking spray with flour.2. In a large bowl, sift flour, baking powder, baking soda and cream of tartar. Add salt and mix to combine. Set aside.
3. In the stand mixer, beat the butter until creamy and pale on medium-high speed for 3 -4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. Add cream cheese and continue mixing for 1 minute.
5. Add sugar and mix for 3 more minutes until light and fluffy.
6. Add sour cream and vanilla and continue beating to combine for 1 minute.
7. Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds.
8. Pour the batter mixture into the prepared pan. Bake for 80 - 90 minutes, or until a skewer comes out clean when poked in the center. After the first 45 minutes of baking, loosely tent the cake with aluminum foil to ensure the surface does not over-brown.
8. Pour the batter mixture into the prepared pan. Bake for 80 - 90 minutes, or until a skewer comes out clean when poked in the center. After the first 45 minutes of baking, loosely tent the cake with aluminum foil to ensure the surface does not over-brown.
9. Once done, remove from the oven and cool for 15 – 20 minutes inside the pan. Then remove the cake from the pan and set it on the wire rack to cool completely. Allow cooling completely before slicing.
Notes
Store: The loaf can be covered in foil or plastic wrap and stored at room temperature for up to 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze: Wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Pour the batter into two loaf pan. Bake at 350°F (163°C) for about 60 - 65 minutes.
Store: The loaf can be covered in foil or plastic wrap and stored at room temperature for up to 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze: Wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Pour the batter into two loaf pan. Bake at 350°F (163°C) for about 60 - 65 minutes.
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