Cream Cheese Pound Cake Recipe (Easy & Moist) | Kitchn

Bring your ingredients to room temperature before baking. One hour before you plan to start baking, place your eggs, sour cream, cream cheese, and butter on the counter so they come to room temperature. This will help the batter come together easily without any lumps.Tap the Bundt pan on the counter to remove any air bubbles trapped inside the batter before baking. Because this batter is so thick, it’s hard to fill the Bundt pan without creating large air pockets. To get rid of them, tap your filled Bundt pan on the counter several times to help bring the bubbles to the surface.Let the cake cool for 30 minutes before removing it from the pan. This will help make sure the cake comes out of the pan easily without any sticking.Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese. Beat on medium speed with the paddle attachment until fluffy and combined, 3 to 4 minutes. Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. Beat on medium speed until thoroughly combined and very light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, slowly add the flour mixture, and mix until just combined, 1 to 2 minutes.