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Honey-Vanilla Sour Cream Pound Cake

This pound cake is perfect for any occasion!

Course Dessert
Cuisine American
Prep 25 minutes
Cook 1 hour 20 minutes
Total 1 hour 45 minutes
Servings 12 servings
Calories 523 kcal
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

Directions

  1. 1. Preheat oven to 325 degrees F. Butter and grease a 10” tube pan.
  2. 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
  3. 3. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy,
  4. about 4 minutes.
  5. 4. In a separate bowl, whisk together the Breakstone’s sour cream, eggs, vanilla and honey.
  6. 5. With the mixer on low speed, add the flour alternately with the wet mixture, beginning and ending with the
  7. flour mixture and mixing until just combined. Use a rubber spatula to give the batter a final mix.
  8. 6. Pour the mixture into the prepared pan and baked for 1 hour, 20 minutes or until a thin knife inserted into
  9. the middle comes out clean.
  10. 7. Cool completely before serving. Leftover cake can be stored at room temperature, wrapped well with plastic wrap.
Nutrition Facts
Honey-Vanilla Sour Cream Pound Cake
Amount Per Serving
Calories 523 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 132mg44%
Sodium 192mg8%
Potassium 95mg3%
Carbohydrates 77g26%
Sugar 53g59%
Protein 6g12%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.