Perfect Cream Cheese Pound Cake

Ingredients (Bundt or tube pan, 10–12 cup):

• 1½ cups unsalted butter (3 sticks), room temp
• 8 oz full‑fat cream cheese, room temp
• 2½ cups granulated sugar
• ⅓ cup sour cream, room temp
• 2 tsp vanilla extract
• 6 large eggs, room temp
• 3 cups cake flour
• ½ tsp baking powder
• ⅛ tsp salt
• Optional: powdered sugar, berries, or glaze for serving

Instructions:

1. Preheat oven to 325 °F (163 °C). Grease and flour a Bundt pan well.
2. Cream butter and cream cheese until ultra smooth.
3. Beat in sugar until light and fluffy.
4. Add sour cream and vanilla; mix until incorporated.
5. Add eggs one at a time, mixing gently after each.
6. Sift in flour, baking powder, and salt; mix until just combined (don’t overmix!).
7. Pour into pan, tap to remove air, bake for 75–80 minutes, tenting with foil halfway if browning too fast.
8. Cool in pan for 10 min, then invert onto rack and cool completely. Dust with powdered sugar or serve with fresh fruit.