White Chocolate Pound Cake

Name: White Chocolate Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 8 oz white baking chocolate, chopped; 1 c softened butter; 2 c plus 2 tablespoons sugar, divided; 5 eggs; 2 tsp vanilla extract; 1/2 tsp almond extract; 3 c flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 1 c (8 ounces) sour cream

By Kathie Carr
@kathiecc

White chocolate is just my all time favorite.

I did not have a photo with both white and dark chocolate drizzles on the cake so altered the photo I had to give you an idea of using both colors of chocolate for decorating the pound cake.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

55 Min

Ingredients

Add to Grocery List

8 oz

white baking chocolate, chopped
1 c

softened butter
2 c

plus 2 tablespoons sugar, divided
5

eggs
2 tsp

vanilla extract
1/2 tsp

almond extract
3 c

flour
1 tsp

baking powder
1/2 tsp

salt
1/2 tsp

baking soda
1 c

(8 ounces) sour cream

How to Make White Chocolate Pound Cake

Step-by-Step

Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.
Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Yield: 16 servings.

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