Vanilla & Sour Cream Pound Cake with Vanilla Glaze

Vanilla & Sour Cream Pound Cake with Vanilla Glaze
Photo by Scott Phillips


  • Seeds scraped from ¼ vanilla bean, or ½ tsp. pure vanilla extract
  • 1 Tbs. light corn syrup
  • 2-½ tsp. baking powder
  • ½ tsp. table salt
  • 1 cup sour cream
  • 6 large eggs
  • 1-½ cups granulated sugar
  • + 6 more ingredients
    • 3 Tbs. heavy cream
    • ¼ tsp. baking soda
    • ½ lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
    • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
    • 13-½ oz. (3 cups) unbleached all-purpose flour; more for the pan
    • Seeds scraped from ¾ vanilla bean, or 2-½ tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 325°F. Grease and lightly flour the bottom and sides of a 10-cup fluted tube pan. In a medium bowl, combine the flour, baking powder, baking soda, and salt; whisk until well blended. Beat the butter on medium-high speed with a stand ...

View full recipe at Fine Cooking


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