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.
Disclaimer: This post was sponsored by Breakstone’s Triple Churned sour cream in conjunction with the recipe contest.
Honey-Vanilla Sour Cream Pound Cake
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Made this last night for my mother-in-law, this is right up her alley. The cake is delicious in all it’s simplicity, no doubt. But the smell as it was baking was unreal! We were all salivating, and hat after a huge meal! As soon as it was out of the oven we had some, couldn’t wait:) I actually really liked the sweetness level and wouldn’t change a thing. Great recipe!
Hey, guys—I know this cake is the type of treat you should only indulge in, every once in a while, but is there any way to use less than 3 cups of sugar? Thanks for any tips/help that you can provide!
Hi Ali, I wouldn’t recommend reducing the sugar; traditional pound cakes are heavy on the butter, sugar, flour and eggs, which is what makes them so heavy and dense.
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.
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.
Thank you for your prompt response. Will have to think of something else.
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.
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
I dont think it would have been the sugar amount which gave the ‘slack baked middle’, I am no scientist, hopefully someone will advise
Found this as Tastestopping! It looks sooo good!
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! :)
Hi Chris, so happy to hear that you are your husband have enjoyed this cake so much!
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.
Hi Michael – Muffins! What a great idea! Thanks so much for sharing!
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
You might find the pan conversions helpful on the Conversions page: https://www.browneyedbaker.com/conversions/. That way you can convert based on volume, which should help.
How many muffins did the recipe make, 12 or 24?
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
Oh yummy!! I tried voting for you, but non US residents can’t!
honey vanilla and sour cream! sounds decadent fluffy and amazing!
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.
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.
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
This looks absolutely delicious! I voted for you today. Wishing you all the luck!
LOVE the sound of this pound cake with the sour cream and honey!!! The grilled fruit is a wonderful topping!!! :) :)
voted for u!
Voted for you!! :)
So, Michelle, when do we get the good news that you won (and rightfully so, I might add)?
oh yum,,,you hit the nail on the head with the grilled fruit idea!!! yum
I am a big fan of pound cakes and this looks fantastic, love the addition of the honey and vanilla combo!
This sounds delicious! I love pound cake, and with the sour cream and the honey, I bet this is amazing!!
Your cake looks so good, especially with the ice cream and honey drizzle!
This looks so good!!! Im voting right now…. as soon as I finish gawking at the pictures ;)
Did you use a flavored honey or just plain old clover honey in this cake.
I used regular clover honey. Enjoy!
I LOVE sour cream in pound cake…this looks awesome! I’ll have to give it a try.
yum, this looks wonderful – i especially like the glaze!
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!
This looks so good! The honey, the moist cake. YUM!
That looks absolutely heavenly!
Another beautiful recipe. Vanilla and honey is such a subtle and delicious flavor combination.
You’ve got my vote. Good luck, and beautiful pound cake! Robin
Gorgeous piece of cake! how cannot you like honey and vanilla? yum
I’m a big fan of honey and pound cake. This looks delicious!
**SIGH** That looks sooo good. Now I want pound cake and ice cream
you don’t even make it FAIR to try and resist that :) this sounds like the perfect mix of sweetness and subtle tartness – yum!
Mmm, looks so moist and delicious!
I LOVE a good pound cake and this one looks so moist and yummy!
I love cakes with sour cream in them and of course, fancy that scoop of ice cream too!
Just beautiful! Spring is the best season for pound cakes… On my way to vote!
This looks fabulous! very yummy
Love pound cakes!
Love this cake. the drizzle of honey is very nice!
I love poundcake and the combination of honey and vanilla sounds amazing! Good Luck!
This sounds so delicious! I wish I had some right NOW!
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.
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 :)
You’ve gotten my vote everyday! Best wishes!