Crème Fraîche Poundcake
Published Aug. 26, 2020
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
- 1¼cups/250 grams granulated sugar, plus more for coating the pan
- 1½cups/190 grams all-purpose flour
- 1½tablespoons/10 grams cornstarch
- ½ to 1teaspoon baking powder
- ½teaspoon fine sea salt
- 4eggs, at room temperature
- ⅓cup/80 milliliters crème fraîche (or sour cream), at room temperature
- 1tablespoon vanilla extract or dark rum
- 1½cups/185 grams confectioners’ sugar
- 1tablespoon vanilla extract or dark rum
- 2tablespoons crème fraîche
For the Glaze
Nutritional analysis per serving (10 servings)
457 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 1 gram dietary fiber; 44 grams sugars; 5 grams protein; 175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- Step 2
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using ½ teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- Step 3
In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- Step 4
With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Step 5
Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- Step 6
In a small bowl, combine 1 cup/120 grams of the confectioners’ sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- Step 7
After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Step 8
Whisk crème fraîche and remaining ½ cup/60 grams confectioners’ sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners’ sugar or water if needed to get the right texture.
- Step 9
Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
Private Notes
Comments
Poundcake is often better in my imagination than in my mouth. Should be buttery and not too sweet. I made this as Melissa directs, but skipped steps 6-9. The cake is perfect. The texture is not heavy and crumbly like some poundcakes can be. The cornstarch tenderizes the flour. Sour cream also tenderizes the flour and makes the cake rise better. Swap in full fat greek yogurt in same proportions. Whipping cream for creme fraiche works the same in the glaze-but the glaze is skippable.
the reason for the cornstarch is to lighten the flour so you don't have to purchase "cake" flour.
it's to dilute the volume of flour with something that's got no gluten. it doesn't really make the ap flour more like cake flour. cake flour is more finely milled and bleached with chlorine. ap flour is about 11% protein, cake flour is about 6.5%. cake flour makes for a more acidic batter which weakens the gluten (vinegar in pie crust) and fools around with the ability of the starch to absorb liquid and fat. i think a slightly more acidic batter starts to set more quickly too.
Best pound cake recipe ever! I use it for strawberry shortcake and it gets rave reviews. I found this cake to be better if made a day in advance. 3/4 tsp baking powder gives the cake a velvety texture instead of light and crumbly. Perfection!
This cake has become a favorite in my family. Every time my daughter visits from another state, I have this waiting for her. Just got a 3 hour notification that she was arriving so I quickly ran out, bought some creme fraiche, and voila, the cake is cooling on a wire rack. She will be a happy camper when she arrives!!! Glad I can do this for her. PS-I never make the glaze-we prefer a "naked cake."
I saw this and was interested in the addition of crème fraîche. I added bergamot zest and ended up making a syrup and then a bergamot glaze too to really enhance the citrus flavor. It was delicious with a light, fluffy and moist crumb. 100% recommend.