White Chocolate Pound Cake

Total Time Prep: 25 min. Bake: 55 min. + cooling
Yield 16 servings
Test Kitchen Approved
I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.—Kimberley Thompson, Fayetteville, Georgia.

Ingredients

  • 8 ounces white baking chocolate, chopped
  • 1 cup butter, softened
  • 2 cups plus 2 tablespoons sugar, divided
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • GLAZE:
  • 4 ounces semisweet chocolate, melted
  • 4 ounces white baking chocolate, melted
  • Whole fresh strawberries, optional

Directions

  1. Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.
  2. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
  3. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
  4. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

Nutrition Facts

1 piece: 371 calories, 17g fat (10g saturated fat), 107mg cholesterol, 285mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.—Kimberley Thompson, Fayetteville, Georgia.
Recipe Creator

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