vanilla & sour cream pound cake w/vanilla glaze
From a cookbook.
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yield
12 serving(s)
cook time
55 Min
method
Bake
Ingredients For vanilla & sour cream pound cake w/vanilla glaze
- FOR THE CAKE
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1 cunsalted butter, softened room temperature
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3 call purpose flour
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2 1/2 tspbakin gpowder
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1/4 tspbaking soda
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1/2 tspsalt
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1 1/2 csugar
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2 1/2 tspvanilla
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6eggs
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1 csour cream
- FOR THE GLAZE
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1 cpowdered sugar
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3 Tbspheavy cream
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1 Tbsplight corn syrup
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1/2 tspvanilla
How To Make vanilla & sour cream pound cake w/vanilla glaze
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1Make 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.
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2In 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.
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3Scrape 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.
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4Transfer 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.
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5Glaze 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.
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6Spoon 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.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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