Honey-Vanilla Sour Cream Pound Cake
This is the third and final recipe on the menu that we created for the recipe contest on Kraft’s Breakstone’s sour cream microsite (the appetizer on the menu is the Cucumber-Tomato Bruschetta in Phyllo Cups and the entree is the Italian Chicken Salad Sandwiches).
This pound cake is a reliable ending to a bright and light summer meal. The sour cream in the cake creates a lighter texture than your typical dense pound cake, and the addition of honey and vanilla makes the cake unbelievably plush and so incredibly flavorful. The versatility of the cake is one of a standby reasons to make it – you could serve it with vanilla ice cream and drizzled with honey (as you see here), but you could also top it with grilled fruit – bananas, pineapple, and peaches would all be great! – and add a sprinkling of shredded coconut for a tropical twist. It’s a great basic recipe that you can dress up to suit your tastes.
Disclaimer: This post was sponsored by Breakstone’s Triple Churned sour cream in conjunction with the recipe contest.
Honey-Vanilla Sour Cream Pound Cake
Yield: 12 servings This pound cake is reliable for any occasion!- 3 cups (375 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 2 sticks unsalted butter, at room temperature, (1 cup)
- 3 cups (600 g) granulated sugar
- 1 cup (238 ml) Breakstone’s sour cream
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons honey
- 1. Preheat oven to 325 degrees F. Butter and grease a 10” tube pan.
- 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- 3. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy,
- about 4 minutes.
- 4. In a separate bowl, whisk together the Breakstone’s sour cream, eggs, vanilla and honey.
- 5. With the mixer on low speed, add the flour alternately with the wet mixture, beginning and ending with the
- flour mixture and mixing until just combined. Use a rubber spatula to give the batter a final mix.
- 6. Pour the mixture into the prepared pan and baked for 1 hour, 20 minutes or until a thin knife inserted into
- the middle comes out clean.
- 7. Cool completely before serving. Leftover cake can be stored at room temperature, wrapped well with plastic wrap.
- Yield: 12 servings
- Prep: 25 minutes
- Cook: 1 hour 20 minutes
- Total: 1 hour 45 minutes
Ingredients
- 3 cups ( 375 g ) all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- ½ teaspoon ( 0.5 teaspoon ) salt
- 2 sticks unsalted butter, at room temperature, (1 cup)
- 3 cups ( 600 g ) granulated sugar
- 1 cup ( 238 ml ) Breakstone’s sour cream
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons honey
Method
- 1. Preheat oven to 325 degrees F. Butter and grease a 10” tube pan.
- 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- 3. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy,
- about 4 minutes.
- 4. In a separate bowl, whisk together the Breakstone’s sour cream, eggs, vanilla and honey.
- 5. With the mixer on low speed, add the flour alternately with the wet mixture, beginning and ending with the
- flour mixture and mixing until just combined. Use a rubber spatula to give the batter a final mix.
- 6. Pour the mixture into the prepared pan and baked for 1 hour, 20 minutes or until a thin knife inserted into
- the middle comes out clean.
- 7. Cool completely before serving. Leftover cake can be stored at room temperature, wrapped well with plastic wrap.
