Honey Sour Cream Pound Cake

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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Some people think of honey cake as something to bake once a year, just for Rosh Hashanah. But the flavor of honey is excellent in cakes, and this one has the most amazing, dense, and moist texture that it’s important to let go of this notion and put this delicious and easy cake into your regular rotation of family favorites.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

 

Yields 1 12-cup bundt pan

1h 30m 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 325 degrees Fahrenheit. Grease and flour a standard (12-cup) bundt pan well; set aside.

  2. In the bowl of an electric mixer, on medium speed, combine oil and sugars; beat until smooth.

  3. Add eggs, one at a time, beating well to combine after each addition. Add vanilla, cinnamon, baking powder, and salt. Beat to combine.

  4. Add honey and sour cream, beating well until incorporated. (It may still have visible flecks of sour cream.)

  5. Reduce mixer speed to low; add flour, half at a time, beating to incorporate after each addition. Do not overmix.

  6. Pour batter into prepared pan; bake for about one hour, until a tester inserted into the center comes out clean. Allow cake to cool for 10–15 minutes before removing from pan.

  7. Set aside to cool fully before glazing, if desired (see Note).

Acknowledgement

Tips:

This cake is great without a glaze, but a glaze really takes it over the top. I like to use my Citrus Glaze, Cinnamon Spice Glaze, or Honey Glaze.

Notes:

This cake freezes well when stored airtight. Wrap cake in foil and then seal it in a zip-top bag. It’s best to freeze it without the glaze; add glaze just before serving.

Variations:

For a different flavor, substitute 1 cup pure maple syrup or molasses for the honey. If using molasses, add a teaspoon of ground ginger, which complements the molasses well.

Description:

Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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cakes dense freezer-friendly freezer-friendly dessert honey Honey cake lekach moist pound cake Rosh Hashana rosh hashanah Rosh Hashanna
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5 Comments

Chaya Rosenberg •

From the photo, it looks like a bundt pan.

Chaya Rosenberg •

Can you substitute a no gluten flour for the flour here? What size pan is this for? You did not answer the last woman who asked you.

Goldy G Kosher.com Team •
Reply to Chaya Rosenberg

We have not tried this with a gluten free flour so we cannot recommend doing that. This recipe uses a bundt pan.

fr •

Sounds great can this be baked in a regular pan? if so, what size

Raquel Malul Kosher.com Team •
Reply to fr

Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.

fr •

just wondering, can this be baked in a regular pan? if so, what size?
tnx

Rochel Istrin •

searching where is the recipe for the glaze? why don't you have a search by word option?