Name: Cream Cheese Sour Cream Pound Cake
Cook time: 1 h 10 min
Yield: 1 recipe
Ingredients: 3 cups sugar; 2 sticks butter; 1/2 cup butter flavored crisco; 4 oz cream cheese; 6 large eggs; 4 oz sour cream; 1 cup cake flour; 2 cups White lily all-purpose flour; 1 tsp baking powder; 1 tbsp lemon extract; 1 tbsp vanilla extract; 1/2 tbsp butter flavor; 1/2 cup buttermilk

Method

8 steps

Ensure butter and cream cheese are semi-soft, not soft.
Cream the butter, shortening, cream cheese, and sugar until just mixed, about 6 to 8 minutes, until the mixture resembles whipped cream.
Add eggs one at a time, mixing just until incorporated.
Add remaining ingredients: sour cream, buttermilk, flours, baking powder, lemon and vanilla extracts, butter flavor, mixing slowly and carefully to avoid overmixing.
Mix until just combined, scraping sides of the bowl as needed.
Pour batter into a greased and parchment-lined 8.4-quart capacity baking pan.
Bake at 325°F for approximately 1 hour and 10 to 15 minutes, checking for doneness with a wooden skewer (should come out with just a few crumbs).
Allow to cool before removing from the pan and serving.

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