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Honey-Vanilla Sour Cream Pound Cake

Honey-Vanilla Sour Cream Pound Cake

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.

Honey-Vanilla Sour Cream Pound Cake

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 honey

Directions:

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.

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61 Responses to “Honey-Vanilla Sour Cream Pound Cake”

  1. Amy on April 12, 2010 at 5:55 am

    You’ve gotten my vote everyday! Best wishes!

    Reply

  2. Becka on April 12, 2010 at 6:00 am

    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

  3. Katrina on April 12, 2010 at 7:20 am

    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

  4. Annie on April 12, 2010 at 10:02 am

    This sounds so delicious! I wish I had some right NOW!

    Reply

  5. Lauren @ Crave. Indulge. Satisfy. on April 12, 2010 at 10:16 am

    I love poundcake and the combination of honey and vanilla sounds amazing! Good Luck!

    Reply

  6. Maria on April 12, 2010 at 10:29 am

    Love this cake. the drizzle of honey is very nice!

    Reply

  7. Michelle on April 12, 2010 at 10:32 am

    Love pound cakes!

    Reply

  8. Dimah on April 12, 2010 at 10:50 am

    This looks fabulous! very yummy

    Reply

  9. viviane bauquet farre / food & style on April 12, 2010 at 10:54 am

    Just beautiful! Spring is the best season for pound cakes… On my way to vote!

    Reply

  10. diva on April 12, 2010 at 10:57 am

    I love cakes with sour cream in them and of course, fancy that scoop of ice cream too!

    Reply

  11. LilSis on April 12, 2010 at 11:00 am

    I LOVE a good pound cake and this one looks so moist and yummy!

    Reply

  12. Tracy on April 12, 2010 at 11:22 am

    Mmm, looks so moist and delicious!

    Reply

  13. Heather (Heather's Dish) on April 12, 2010 at 11:25 am

    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

  14. Margaret on April 12, 2010 at 11:47 am

    **SIGH** That looks sooo good. Now I want pound cake and ice cream

    Reply

  15. Jen @ How To: Simplify on April 12, 2010 at 11:53 am

    I’m a big fan of honey and pound cake. This looks delicious!

    Reply

  16. citronetvanille on April 12, 2010 at 11:56 am

    Gorgeous piece of cake! how cannot you like honey and vanilla? yum

    Reply

  17. Vegetable Matter on April 12, 2010 at 12:22 pm

    You’ve got my vote. Good luck, and beautiful pound cake! Robin

    Reply

  18. Cookin' Canuck on April 12, 2010 at 12:50 pm

    Another beautiful recipe. Vanilla and honey is such a subtle and delicious flavor combination.

    Reply

  19. Emily Ziegler on April 12, 2010 at 12:52 pm

    That looks absolutely heavenly!

    Reply

  20. Maggy @ Three Many Cooks on April 12, 2010 at 2:57 pm

    This looks so good! The honey, the moist cake. YUM!

    Reply

  21. Fuji Mama on April 12, 2010 at 6:58 pm

    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

  22. Brie on April 12, 2010 at 9:39 pm

    yum, this looks wonderful – i especially like the glaze!

    Reply

  23. Sommer on April 12, 2010 at 10:07 pm

    I LOVE sour cream in pound cake…this looks awesome! I’ll have to give it a try.

    Sommer

    Reply

  24. Jackie on April 12, 2010 at 10:40 pm

    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

  25. jaclyn@todayslady on April 12, 2010 at 10:48 pm

    This looks so good!!! Im voting right now…. as soon as I finish gawking at the pictures ;)

    Reply

  26. bunkycooks on April 13, 2010 at 9:02 am

    Your cake looks so good, especially with the ice cream and honey drizzle!

    Reply

  27. Lauryn on April 13, 2010 at 11:14 am

    This sounds delicious! I love pound cake, and with the sour cream and the honey, I bet this is amazing!!

    Reply

  28. C and C Dish on April 13, 2010 at 11:25 am

    I am a big fan of pound cakes and this looks fantastic, love the addition of the honey and vanilla combo!

    Reply

  29. leslie on April 13, 2010 at 9:56 pm

    oh yum,,,you hit the nail on the head with the grilled fruit idea!!! yum

    Reply

  30. Mary Poppins in Heels on April 14, 2010 at 8:32 am

    So, Michelle, when do we get the good news that you won (and rightfully so, I might add)?

    Reply

  31. Justine on April 14, 2010 at 11:05 am

    Voted for you!! :)

    Reply

  32. Jennifer @ maple n cornbread on April 14, 2010 at 11:57 am

    LOVE the sound of this pound cake with the sour cream and honey!!! The grilled fruit is a wonderful topping!!! :) :)

    voted for u!

    Reply

  33. Heather on April 14, 2010 at 10:15 pm

    This looks absolutely delicious! I voted for you today. Wishing you all the luck!

    Reply

  34. Bec on April 15, 2010 at 6:50 am

    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

  35. Angie on April 15, 2010 at 7:41 pm

    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

  36. Cindy on April 16, 2010 at 3:02 pm

    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

  37. Nastassia Johnson on April 18, 2010 at 5:06 pm

    honey vanilla and sour cream! sounds decadent fluffy and amazing!

    Reply

  38. Avanika (Yumsilicious Bakes) on April 27, 2010 at 8:44 am

    Oh yummy!! I tried voting for you, but non US residents can’t!

    Reply

  39. Samantha on May 2, 2010 at 4:44 pm

    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

  40. Michael Gilmore on June 6, 2010 at 10:00 pm

    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

  41. Chris on June 11, 2010 at 7:01 am

    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

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  43. Amanda @ BakingWithoutABox on February 8, 2011 at 11:58 pm

    Found this as Tastestopping! It looks sooo good!

    Reply

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  45. morri on May 13, 2012 at 5:14 pm

    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

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  48. Debbie on February 11, 2014 at 5:14 pm

    Will I be able to get the same results if I use a jelly rolll pan? I was asked to make a cake for about 100-150 ppl. I really like this cake and think other will too.

    Reply

    • Michelle on February 11th, 2014 at 9:10 pm

      Hi Debbie, Unfortunately, the cake will not turn out the same if you use a jelly roll pan. I would not recommend going that route with this recipe.

      Reply

      • Debbie on February 12th, 2014 at 12:37 am

        Thank you for your prompt response. Will have to think of something else.

        Reply

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