Honey-Vanilla Sour Cream Pound Cake
54 comments » 
This is the third and final recipe on the menu that I 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 perfect 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 moist and so incredibly flavorful. The versatility of the cake is one of the best 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
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
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 honeyDirections:
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.
print
save
email
You’ve gotten my vote everyday! Best wishes!
Reply
Wow, this looks gorgeous! I’m definitely going to be making this one!
Good luck in the competition – I’m afraid I can’t vote but I have my fingers crossed for you
Reply
I’ve actually been looking for a recipe just like this! So here I am, doing my morning scroll of my favorite blogs and WHAM! You had posted it. Awesome.
Reply
This sounds so delicious! I wish I had some right NOW!
Reply
I love poundcake and the combination of honey and vanilla sounds amazing! Good Luck!
Reply
Love this cake. the drizzle of honey is very nice!
Reply
Love pound cakes!
Reply
This looks fabulous! very yummy
Reply
Just beautiful! Spring is the best season for pound cakes… On my way to vote!
Reply
I love cakes with sour cream in them and of course, fancy that scoop of ice cream too!
Reply
I LOVE a good pound cake and this one looks so moist and yummy!
Reply
Mmm, looks so moist and delicious!
Reply
you don’t even make it FAIR to try and resist that
this sounds like the perfect mix of sweetness and subtle tartness – yum!
Reply
**SIGH** That looks sooo good. Now I want pound cake and ice cream
Reply
I’m a big fan of honey and pound cake. This looks delicious!
Reply
Gorgeous piece of cake! how cannot you like honey and vanilla? yum
Reply
You’ve got my vote. Good luck, and beautiful pound cake! Robin
Reply
Another beautiful recipe. Vanilla and honey is such a subtle and delicious flavor combination.
Reply
That looks absolutely heavenly!
Reply
This looks so good! The honey, the moist cake. YUM!
Reply
Oh goodness, you’ve got me drooling all over my computer keyboard with this one! WOW–this sounds and looks absolutely amazing! Off to vote again!
Reply
yum, this looks wonderful – i especially like the glaze!
Reply
I LOVE sour cream in pound cake…this looks awesome! I’ll have to give it a try.
Sommer
Reply
Hi Michelle
Did you use a flavored honey or just plain old clover honey in this cake.
Reply
Michelle on April 15th, 2010 at 8:09 pm
Hi Jackie,
I used regular clover honey. Enjoy!
Reply
This looks so good!!! Im voting right now…. as soon as I finish gawking at the pictures
Reply
Your cake looks so good, especially with the ice cream and honey drizzle!
Reply
This sounds delicious! I love pound cake, and with the sour cream and the honey, I bet this is amazing!!
Reply
I am a big fan of pound cakes and this looks fantastic, love the addition of the honey and vanilla combo!
Reply
oh yum,,,you hit the nail on the head with the grilled fruit idea!!! yum
Reply
So, Michelle, when do we get the good news that you won (and rightfully so, I might add)?
Reply
Voted for you!!
Reply
LOVE the sound of this pound cake with the sour cream and honey!!! The grilled fruit is a wonderful topping!!!
voted for u!
Reply
This looks absolutely delicious! I voted for you today. Wishing you all the luck!
Reply
Loving your site – awesome recipes, so much I want to cook!!! If I make any of your recipes, I will definitely credit you on my new (dodgy) site
xx
Reply
I made this pound cake last night. It was copletely cool by 3am. It is now 7:40pm and there are about 3 slices left. I’ve had 3 requests from my “testers” to make one for their houses. I LOVE your site and your recipies.
Reply
I made this yesterday and it came out really yummy. I baked it in a bundt pan and had to leave it a bit longer than the recipe said, and should have left it even longer. I liked it even better today–the outside stayed a bit crunchy and the flavor was just really rich and delicious. It’s the first time I’ve made pound cake, and I was quite impressed.
Reply
honey vanilla and sour cream! sounds decadent fluffy and amazing!
Reply
Oh yummy!! I tried voting for you, but non US residents can’t!
Reply
I had been waiting and waiting to come home from school just so I could make this cake and I have to say I was not at all let down. It is moist and rich and oh so delicious
Reply
Hi Michelle,
I made this recipe today for muffins. It came our perfectly. I used 45 minutes for the time. Taste great with and had a very good crumb. Thanks for sharing.
Reply
Michelle on June 18th, 2010 at 3:58 pm
Hi Michael – Muffins! What a great idea! Thanks so much for sharing!
Reply
ByMichaela on February 17th, 2013 at 11:11 am
I’m looking through all the comments re the 10″ pan to convert into something square or round. I only have a 2lb loaf tin which is definately not 10″. love the idea of muffins, I’ll try them til I get a poss reply x
Reply
Michelle on February 19th, 2013 at 8:09 pm
You might find the pan conversions helpful on the Conversions page: http://www.browneyedbaker.com/conversions/. That way you can convert based on volume, which should help.
Reply
Just had to tell you my husband and father both LOVE this cake. I have made it twice now and both times the cake was gone within two-three days. My husband said this was the best he has ever had. Fantastic recipe!
Reply
Michelle on June 19th, 2010 at 12:54 pm
Hi Chris, so happy to hear that you are your husband have enjoyed this cake so much!
Reply
Pingback: Honey Vanilla Sour Cream Cakes | The Sugar Pixie (tsp)
Found this as Tastestopping! It looks sooo good!
Reply
Pingback: Egg Salad Recipe | Brown Eyed Baker
I’ve never made a pound cake before, but this photo of a nice, tasty slice with ice-cream and honey on top was more than enough to convince me. I know the idea of a pound cake is to add the same measure of each basic ingredient (flour, butter, eggs and sugar), but I chickened out when confronted with three cups of sugar and only added two. The cake was sweet enough, and otherwise unaffected. There was a little piece inside, in the very center, near the base of the cake which appeared slightly slack-baked, but I’m not sure if that was because of the lack of sugar or something totally different. Other than that, the cake was pleasantly soft, but hearty and not too dry – definitely something to sink your teeth into. I served it with honey and thick Balkan yoghurt.
Reply
ByMichaela on February 17th, 2013 at 11:17 am
must admit I do the same with sugar, either reduce or sub with a natural healthier alternative like xylitol (total sweet in the UK). getting some coconut sugar this week which I’m excited about as a sub to the white stuff
Reply
ByMichaela on February 17th, 2013 at 11:19 am
I dont think it would have been the sugar amount which gave the ‘slack baked middle’, I am no scientist, hopefully someone will advise
Reply
Pingback: 4th of July Recipes 2012 | Biz Chicks
Pingback: Chocolate Cake with Cream Cheese Filling & Walnut-Sugar Topping | Brown Eyed Baker