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.

Did you make this recipe?
Leave a review »

Honey-Vanilla Sour Cream Pound Cake

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.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©