Butternut Pound Cake
This Butternut Pound Cake is rich, velvety, and full of warm, nostalgic flavor thanks to the blend of butternut, vanilla, and almond extracts. With a tender crumb and golden crust, it's a true Southern classic.
Butternut Pound Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12
Prep Time
25 minutes
Cook Time
75 minutes
Butternut Pound Cake is a soft, buttery cake with a fine crumb and a rich, aromatic flavor from butternut, almond, and vanilla extracts. Sour cream adds extra moisture and tenderness, while whipped egg whites give it a light, airy texture that still holds the weight and richness of a classic pound cake. Baked low and slow in a Bundt or loaf pan, this cake is perfect for holidays, potlucks, or whenever you're craving a slice of something sweet and Southern. A dusting of powdered sugar or light glaze is all it needs.
Ingredients
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6 eggs, separated
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½ lb butter
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2 cups sugar
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8 oz sour cream
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1 tsp butternut extract
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1 cup sugar
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¼ tsp baking soda
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3 cups cake flour
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1 tsp vanilla extract
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1 tsp almond extract
Directions
Preheat oven to 325°F. Grease and flour a large loaf or Bundt pan.
Separate the eggs. In a mixing bowl, beat the egg whites until fluffy, then gradually add 1 cup of sugar. Set aside.
In a large bowl, cream the butter until smooth, then add the remaining 2 cups of sugar. Beat until light and fluffy.
Add the egg yolks to the creamed mixture and beat until fully incorporated.
In a small bowl, mix the sour cream with the butternut, vanilla, and almond extracts.
In another bowl, combine the cake flour and baking soda.
Add the flour mixture and sour cream mixture to the creamed batter alternately, beginning and ending with the flour. Mix until smooth.
Gently fold the beaten egg whites into the batter until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes before turning out onto a wire rack to cool completely.
Recipe Note
- Be sure to use cake flour for the best tender texture; if substituting with all-purpose, remove 2 tablespoons per cup and replace with cornstarch.
- This cake keeps well for several days at room temperature and freezes beautifully.
- Serve plain, with a dusting of powdered sugar, or topped with a light glaze.