Honey-Vanilla Sour Cream Pound Cake
Indulge in the rich flavors of this decadent sour cream pound cake, boasting a moist and tender crumb that melts in your mouth with every bite. Perfect for any occasion, this cake is a sure crowd-pleaser that will have everyone coming back for seconds. Enjoy the simple elegance of this classic dessert that pairs beautifully with a cup of tea or coffee.
— Constant Cookbook
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3 cups granulated sugar
- 1 cup Breakstone’s sour cream
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons honey
Instructions
- 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.
Cook Time
1H20M
Prep Time
PT25M
Yield
12 servings
Nutrition
- Calories: 523 kcal
- Carbohydrate Content: 77 g
- Protein Content: 6 g
- Fat Content: 21 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 132 mg
- Sodium Content: 192 mg
- Sugar Content: 53 g
- Serving Size: 1 serving
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