I love this pound cake. I mentioned in my marble matcha tea cake post that I had a lot of sour cream to use up. When I think of baking with sour cream, I always think of pound cakes, which require a lot of sour cream. The only thing is, I don’t like pound cake. That is, until now.
I have a serious sweet tooth, but pound cake and I have never gotten along. I look at the cake and it looks so pretty and I take a bite, and then I’m immediately put off by the extremely dense texture. If you enjoy browsing sites like foodgawker, you may have seen a beautiful sour cream bundt cake image submitted by Sweet Kat’s Kitchen. Her bundt cake looked so lovely and simple, I couldn’t stop thinking about it. She claimed it was the best sour cream pound cake, and even though I usually hate pound cakes, I found myself wanting to make this.
When I eyed in the ingredients, I noticed that it called for half the flour to be cake flour. This looked promising. Cake flour cakes are usually lighter and fluffier, so perhaps this cake wouldn’t be as dense. The other thing that drew me to this cake was the tiny bit of honey. I’ve been obsessed with honey flavored desserts for a while now, ever since experiencing honey lavendar ice cream.
The cake came out as wonderful as promised. The cake looks dense, but also manages to be super moist and the cake flour keeps it from being too dense. The hint of honey adds a wonderful flavor to this cake. This is now one of my favorite recipes and definitely is going to be my go-to recipe for sour cream pound cake. The only change I would make to this recipe is the amount of sugar. I thought the cake was a tad too sweet, so next time I would reduce the sugar amount on this cake.
Sour Cream Bundt Cake (recipe from Sweet Kat’s Kitchen)