Cream Cheese Pound Cake

1 hr 55 min12

A pillowy-soft pound cake enriched with cream cheese and sour cream, zested with citrus, baked in a decorative bundt pan.

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prepGrease a 10-cup bundt or ring pan very well.
prepPreheat oven to 325°F / 165°C, convection setting (or 340°F / 170°C without convection).
340 g unsalted butter, softened	Beat butter, sugar & zest until fluffy, 4 min	Add cream cheese, sour cream & vanilla, mix until creamy	Beat in eggs one by one until combined	Fold in flour, baking powder & salt on low speed	Scrape into pan, tap to release air bubbles	Bake 325°F / 165°C, 1 hr 35 min until skewer tests clean	Cool in pan 1 hr, turn out & cool completely
400 g superfine sugar
2 lemons, finely zested
1 lime, finely zested
225 g cream cheese, full-fat, at room temperature
120 ml sour cream, room temperature
2 tsp vanilla extract or paste
6 large eggs, at room temperature
360 g cake flour
1/2 tsp baking powder
1/2 tsp salt

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