4️⃣ Finish the Batter
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Mix in sour cream and vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add dry ingredients to batter gradually, mixing just until combined.
5️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
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If browning too quickly, loosely tent with foil during the last 20 minutes.
6️⃣ Cool & Serve
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Cool cake in pan for 15 minutes, then invert onto a wire rack.
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Let cool completely before slicing.
🍓 Optional Toppings
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Dust with powdered sugar
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Drizzle with vanilla glaze
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Serve with fresh berries or whipped cream
💡 Pro Tips
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Room-temperature ingredients = smoother batter
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Don’t overmix after adding flour
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This cake tastes EVEN BETTER the next day
🧊 Storage
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Room Temp: 3 days, tightly wrapped
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Refrigerator: Up to 7 days
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Freezer: Slice and freeze up to 2 months
❤️ Final Note
This Million Dollar Cream Cheese Pound Cake is rich, classic, and always a crowd favorite. If you enjoy recipes like this, stay connected, like, comment, and follow so you don’t miss what’s coming next. Thank you for being here! 🙏✨