Cloverbloom Pound Cake
Indulge in the timeless elegance of Cloverbloom Pound Cake, a rich and buttery dessert that’s as simple as it is luxurious. Perfectly balanced with creamy sour cream and a hint of floral sweetness from optional honey, this recipe delivers a moist, tender crumb that practically melts in your mouth. The combination of vanilla extract and a light dusting of powdered sugar provides classic flavors with a polished finish, making it ideal for tea parties, brunches, or a cozy afternoon treat. With straightforward steps and pantry-staple ingredients, this homemade pound cake is effortlessly impressive and ready to serve in just over an hour. Whether enjoyed on its own or paired with fresh fruit and whipped cream, Cloverbloom Pound Cake is destined to become your go-to dessert for any occasion.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup sour cream
- 0.25 cup milk
- 1.5 teaspoons vanilla extract
- 2 tablespoons honey (optional, for floral sweetness)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix on low speed until just combined.
Stir in the vanilla extract and honey (if using) until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for garnish before serving. Slice and enjoy!
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 648.8 g | 236% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 463.9 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
