Real Recipes From Real Home Cooks ®

vanilla & sour cream pound cake w/vanilla glaze

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From a cookbook.

yield 12 serving(s)
cook time 55 Min
method Bake

Ingredients For vanilla & sour cream pound cake w/vanilla glaze

  • FOR THE CAKE
  • 1 c
    unsalted butter, softened room temperature
  • 3 c
    all purpose flour
  • 2 1/2 tsp
    bakin gpowder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 c
    sugar
  • 2 1/2 tsp
    vanilla
  • 6
    eggs
  • 1 c
    sour cream
  • FOR THE GLAZE
  • 1 c
    powdered sugar
  • 3 Tbsp
    heavy cream
  • 1 Tbsp
    light corn syrup
  • 1/2 tsp
    vanilla

How To Make vanilla & sour cream pound cake w/vanilla glaze

  • 1
    Make the cake: Position a rack in the center of the oven and heat the oven to 325. Butter and lightly flour the bottom and sides of a 10 cup fluted tube pan.
  • 2
    In a medium bowl, combine the flour, baking powder, baking soda, and salt; whisk until well blended. In a stand mixer fitted with a paddle attachment (or using a large bowl and a hand held mixer), beat the butter on medium high speed until smooth, 1 minute. Add the sugar and vanilla and continue beating until well combined and fluffy, 2 minutes. Stop to scrape the bowl as needed. Add the eggs, one at a time, beating well for 30 seconds and then stopping to scrape the bowl after each addition. Add half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix until just blended. Add the remaining flour mixture and beat on low speed until just blended.
  • 3
    Scrape the batter into the prepared pan and spread evenly with a rubber spatula. Bake until the top of the cake is light brown and a cake tester or toothpick inserted in the center comes out with just a few small crumbs attached, 50-55 minutes.
  • 4
    Transfer the cake pan to a rack and let cool for about 15 minutes. If necessary, run a knife between the cake and the pan to loosen the cake. Invert the cake onto the rack and lift off the pan. Set the rack over a large sheet of waxed paper or foil (to catch the glaze later) and let the cake cool completely.
  • 5
    Glaze the cake: In a small bowl, combine the powdered sugar, heavy cream, corn syrup, and vanilla. Stir until well blended, smooth, and shiny. The glaze should be thick but fluid enough to fall from a spoon. If it isn't, add more cream, 1 teaspoon at a time, until the glaze thins to the right consistency.
  • 6
    Spoon the glaze evenly over the top of the cake. The glaze should form thick ribbons that drip down the sides of the cake. If the glaze resists dripping on its own, use the back of the spoon to encourage it. Let the glaze set for at least 1 hour before serving. Store loosely covered at room temperature for up to 3 days. (The cake can also be frozen unglazed.)
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