Honey-Vanilla Sour Cream Pound Cake
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Honey-Vanilla Sour Cream Pound Cake
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This pound cake is perfect for any occasion!
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Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ticks 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
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 Information
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Calories
523kcal
(26%)
Carbohydrates
77g
(26%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
132mg
(44%)
Sodium
192mg
(8%)
Potassium
95mg
(3%)
Sugar
53g
(106%)
Vitamin A
710IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
43mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 132mg | 44% |
| Sodium | 192mg | 8% |
| Potassium | 95mg | 2% |
| Sugar | 53g | 106% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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