Pound cake got its name from the weight of the main ingredients in the recipe. This version is lighter, but still serves up a rich, buttery dessert.

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Ingredients

Directions

  • Heat oven to 350 degrees F. Grease a 12-cup capacity bundt pan with 1 tablespoon of the butter. Add a little flour, tilting pan so flour sticks to butter (step A, below).

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  • Measure 2 3/4 cups flour (step B); pour into small bowl; add baking soda and salt. Whisk together to blend.

  • In large bowl, beat remaining butter and the sugar on high speed just until pale and fluffy (step C). Beat in eggs, one at a time, until smooth. Add vanilla.

  • On low speed, beat in half of the flour mixture, then sour cream mixture. Beat in remaining flour mixture just until blended.

  • Spoon batter into prepared pan. Bake at 350 degrees F for 1 hour, until cake springs back when pressed. Cool in pan on rack for 10 minutes. Place rack over cake, carefully flip to release cake from pan; cool.

  • Blend confectioners' sugar and 1 to 2 tablespoons water until smooth. Place cake on rack over parchment paper. Pour glaze over, letting it drip down side.

Step A

After greasing the baking pan, sprinkle with about 2 tablespoons flour. Working over the sink or a garbage can, tilt and turn pan, tapping gently, and coat butter with flour. Discard excess.

Step B

Spoon flour into a measuring cup and then level by sweeping a knife or spoon handle across top. This ensures that your flour doesn't get packed in, which can make the cake too dense.

Step C

Beat butter and sugar on high speed just until they turn pale and fluffy but are still grainy, about 3 to 5 minutes.

Nutrition Facts

347 calories; 15 g total fat; 118 mg cholesterol; 151 mg sodium. 47 g carbohydrates; 6 g protein;

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