Sour Cream vs. Cream Cheese Pound Cake: Which is Better? (The "Mile High" Test)

The ultimate battle of the pound cakes is finally here! Today, we are settling the debate: Does Sour Cream or Cream Cheese make the best, most moist pound cake?

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I’m taking my two most viral recipes—the dense, rich Old Fashioned Cream Cheese Pound Cake and the fluffy, melt-in-your-mouth Sour Cream Pound Cake—and baking them side-by-side. We are testing for height ("The Mile High Test"), moisture, crumb texture, and that legendary golden crust.
If you’ve ever had a cake sink in the middle or come out dry, this video explains exactly why that happens and how to fix it forever.

(Includes my secret "7-Up" and "Butter Pecan" variations not on YouTube!)

In this video, you will learn:
0:00 - The Battle: Sour Cream vs. Cream Cheese
0:45 - Cake #1: The "2-Step" Cream Cheese Method (Dense & Rich)
3:12 - The Room Temperature Secret (Don't skip this!)
5:50 - Cake #2: The "Mile High" Sour Cream Method (Fluffy & Light)
8:30 - How to get the perfect "Golden Crust" without burning it
10:15