1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
8 ounce (226g) block full-fat cream cheese, softened to room temperature
2 and 1/2 cups (500g) granulated sugar
1/3 cup (80g) sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs, at room temperature
3 cups (354g) cake flour (spoon & leveled)
1/2 teaspoon baking powder
1/8 teaspoon salt
optional for serving: homemade whipped cream & fresh berries
Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter 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, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
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. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
Slice and serve with optional toppings like homemade whipped cream & fresh berries.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Freezing Instructions: Wrap baked and cooled pound cake in 1-2 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 greased 9×5 inch loaf pans. Bake each at 325°F (163°C) for about 60 minutes. Or halve all of the ingredients to make one loaf.
Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute.
Almond Extract or Other Flavors: Along with the vanilla extract, mix in a little almond extract. This is optional, but it adds the most exceptional flavor! I usually use around 1 teaspoon of almond extract. Alternatively, use 1 teaspoon of lemon extract, orange extract, coconut extract, or any of your favorite flavors.