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Honey-Vanilla Sour Cream Pound Cake
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This pound cake is perfect for any occasion!
Course
Dessert
Cuisine
American
Prep Time
25
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Servings
12
servings
Calories
523
Author
Michelle
Ingredients
3
cups
all-purpose flour
½
teaspoon
baking soda
½
teaspoon
salt
2
sticks
unsalted butter, at room temperature
(1 cup)
3
cups
granulated sugar
1
cup
Breakstone’s sour cream
6
large eggs
2
teaspoons
vanilla extract
2
Tablespoons
honey
US
-
Metric
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.
Nutrition
Calories:
523
kcal
|
Carbohydrates:
77
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
132
mg
|
Sodium:
192
mg
|
Potassium:
95
mg
|
Sugar:
53
g
|
Vitamin A:
710
IU
|
Vitamin C:
0.2
mg
|
Calcium:
43
mg
|
Iron:
1.9
mg