Sour Cream And Cream Cheese Pound Cake

Sour Cream and Cream Cheese Pound Cake Ingredients: 200 grams butter, softened + room temperature 200 grams icing sugar / confectioner’s sugar, sifted 100 grams cream cheese, room temperature 2 teaspoons vanilla extract 4 eggs (approximately 200 grams) 55 grams sour cream, room temperature 200 grams all purpose flour or plain flour 1 teaspoon baking powder 1/4th teaspoon salt Process: 1: Preheat oven to 180 C / 350 F. Grease a 9” bundt pan with softened butter (including the flute region) and dust with plain flour. This ensures that the cake releases from the tin effortlessly. 2: In the bowl of a stand mixer fitted with a paddle attachment, take softened salted butter and sift icing sugar / confectioner’s sugar in it. 3: Add the vanilla extract. On a low speed first for 10-20 seconds, mix until just combined. 4: Then increase the speed to medium and mix for 6 minutes. It will go incredibly pale and fluffy and will increase in volume 5: Scrape down the sides and bottom of the bowl. Add the cream cheese. Mix on medium speed for 2 minutes. Note: If your cream cheese is too firm, you can first lightly whisk it with a hand-whisk till it becomes a little smooth and pliable and then add into the whipped butter, sugar and vanilla mix. 6: Now lower the speed to the lowest setting and start adding the eggs one at a time. 7: After adding all the eggs, scrape down the sides and bottom of the bowl and mix on medium speed for 2 minutes. 8: Add the sour cream and mix for 1 minute on medium speed. 9: Sift the all purpose flour / plain flour along with the baking powder and salt. 10: Mix on lowest speed for just 10-15 seconds and finish by folding gently with a spatula. 11: Plop into the prepared bundt tin. Tap against the work surface to release air pockets. Smooth it out with an offset spatula. 12: Bake at 180 C / 350 F for about 35-38 minutes or until a knife / wooden toothpick or skewer inserted in the centre comes out clean. 13: Let the cake sit in the tin for 20-25 minutes then invert on a wire rack to cool fully. 14: Dust with icing sugar / confectioner’s sugar when ready to eat. Slice and serve If you enjoyed this video, please give it a Like and Subscribe to my channel. It would mean a lot to me! Thanks!